Save to Pinterest A nourishing, vibrant Buddha bowl packed with fluffy quinoa, roasted sweet potatoes, crisp veggies, and a creamy tahini vinaigrette. Perfect for a wholesome lunch or dinner.
This bowl quickly became a favorite in my household for its balance of flavors and ease of assembly.
Ingredients
- Grains: 1 cup quinoa, rinsed, 2 cups water
- Vegetables: 2 medium sweet potatoes peeled and cubed, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, 2 cups baby spinach or mixed greens, 1 cup shredded red cabbage, 1 cup cherry tomatoes halved, 1 avocado sliced, 1/4 cup thinly sliced radishes
- Tahini Vinaigrette: 1/4 cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 2 tablespoons warm water plus more if needed, 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1 small garlic clove minced, salt and pepper to taste
- Toppings: 2 tablespoons toasted pumpkin seeds (pepitas), 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Roast Sweet Potatoes:
- Toss sweet potato cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway until tender and lightly browned.
- Cook Quinoa:
- Combine quinoa and water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Prepare Vinaigrette:
- Whisk together tahini, lemon juice, maple syrup, warm water, olive oil, mustard, garlic, salt, and pepper until smooth. Add more water for a thinner consistency if desired.
- Assemble Bowl:
- Start with a base of greens. Top with quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes.
- Finish and Serve:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save to Pinterest This recipe has brought many family dinners filled with smiles and healthy habits.
Required Tools
Baking sheet, saucepan with lid, mixing bowls, whisk, chefs knife and cutting board
Allergen Information
Contains sesame (tahini) and possible mustard allergens. Gluten-free as written always check labels on condiments
Nutritional Information
Calories: 420, Total Fat: 19 g, Carbohydrates: 56 g, Protein: 10 g per serving
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This wholesome bowl is perfect for meal prep and sure to brighten your lunch or dinner table.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, grains like couscous, bulgur, or brown rice can be used for a different texture while maintaining nutritional balance.
- → How do I prepare the tahini vinaigrette?
Whisk together tahini, lemon juice, maple syrup, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Add water to adjust consistency as needed.
- → What is the best way to roast sweet potatoes evenly?
Cut into uniform cubes, toss with oil and spices, spread in a single layer on a baking sheet, and roast at 400°F (200°C), flipping halfway through for even browning.
- → Can I prepare components ahead of time?
Yes, quinoa, roasted sweet potatoes, and vinaigrette can be made in advance and stored separately in the fridge for up to 4 days.
- → What toppings complement this bowl?
Toasted pumpkin seeds add crunch, while fresh parsley brings a bright herbal note. Chickpeas or grilled tofu can enhance protein content.