Pin It 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 recipe quickly became a favorite in my home for its vibrant flavors and nutritious balance.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups water
- Sweet potatoes: 2 medium sweet potatoes, peeled and cubed
- Olive oil: 1 tablespoon olive oil
- Smoked paprika: 1 teaspoon smoked paprika
- Sea salt: 1/2 teaspoon sea salt
- Greens: 2 cups baby spinach or mixed greens
- Red cabbage: 1 cup shredded red cabbage
- Cherry tomatoes: 1 cup cherry tomatoes, halved
- Avocado: 1 avocado, sliced
- Radishes: 1/4 cup thinly sliced radishes
- Tahini: 1/4 cup tahini
- Lemon juice: 2 tablespoons lemon juice (about 1 lemon)
- Maple syrup or honey: 1 tablespoon maple syrup or honey
- Warm water: 2 tablespoons warm water (plus more if needed)
- Extra virgin olive oil: 1 tablespoon extra virgin olive oil
- Dijon mustard: 1 teaspoon Dijon mustard
- Garlic clove: 1 small garlic clove, minced
- Salt and pepper: to taste
- Toasted pumpkin seeds: 2 tablespoons toasted pumpkin seeds (pepitas)
- Fresh parsley: 2 tablespoons chopped fresh parsley
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Toss sweet potato cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet in a single layer. Roast for 25 30 minutes, flipping halfway, until tender and lightly browned.
- Step 3:
- Meanwhile, 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.
- Step 4:
- Prepare the tahini vinaigrette: In a bowl, 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.
- Step 5:
- To assemble each bowl, start with a base of greens. Top with a scoop of quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes.
- Step 6:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Pin It My family always enjoys coming together to customize their bowls with toppings and freshness.
Required Tools
Baking sheet, saucepan with lid, mixing bowls, whisk, chefs knife & cutting board
Nutritional Information
Calories 420, Total Fat 19 g, Carbohydrates 56 g, Protein 10 g per serving
Additional Notes
For added protein, top with chickpeas or grilled tofu. Substitute any favorite roasted vegetables such as cauliflower or carrots. The vinaigrette keeps in the fridge up to 4 days.
Pin It This vibrant veggie bowl packs a nutritious punch and bright flavors ideal for any meal.
Your Questions Answered
- → How do I roast sweet potatoes perfectly?
Cut sweet potatoes into uniform cubes, toss with olive oil, smoked paprika, and salt. Roast at 400°F for 25-30 minutes, turning halfway until tender and lightly browned.
- → Can I prepare the tahini vinaigrette in advance?
Yes, the vinaigrette can be made ahead and stored in the fridge for up to 4 days. Stir well before serving if it thickens.
- → What can I substitute for baby spinach in this bowl?
Mixed greens, kale, or arugula work well as fresh leafy alternatives to baby spinach.
- → How do I cook quinoa fluffy and light?
Rinse quinoa well, cook in water at a boil, then simmer covered for 15 minutes until absorbed. Fluff with a fork before serving.
- → Are there options to add protein to this dish?
Consider adding chickpeas or grilled tofu for extra protein and heartiness.