Quinoa Buddha Bowl Sweet Potato (Print View)

Wholesome bowl with quinoa, roasted sweet potato, fresh greens, veggies, and tahini dressing.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and black pepper, to taste

→ Fresh Vegetables & Greens

09 - 2 cups baby spinach or mixed greens
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, diced
12 - 1 large avocado, sliced
13 - 1/4 cup red cabbage, thinly sliced
14 - 2 tablespoons pumpkin seeds

→ Tahini Dressing

15 - 1/4 cup tahini
16 - 2 tablespoons lemon juice
17 - 2 tablespoons water, plus more as needed
18 - 1 teaspoon maple syrup
19 - 1 small garlic clove, minced
20 - Salt and black pepper, to taste

# Directions:

01 - Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and golden brown.
02 - While the sweet potatoes are roasting, combine the rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork before serving.
03 - In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper until smooth. Adjust with additional water to achieve your desired consistency.
04 - Divide the cooked quinoa into four serving bowls. Artfully arrange portions of the roasted sweet potato, fresh greens, halved cherry tomatoes, diced cucumber, sliced avocado, and thinly sliced red cabbage over the quinoa. Drizzle generously with the tahini dressing and finish with a sprinkle of pumpkin seeds.
05 - Serve immediately. Alternatively, you may refrigerate the components separately and assemble the bowls just before serving.

# Expert Advice:

01 -
  • Ready in under an hour
  • Packed with plant based nutrients
  • Completely customizable to your preferences
  • Naturally gluten free and vegan friendly
  • Perfect for meal prep
02 -
  • Excellent source of complete plant protein from the quinoa
  • Rich in fiber for digestive health
  • Loaded with vitamins A and C from the sweet potatoes and vegetables
  • Contains healthy fats from avocado and tahini
  • Naturally gluten free and allergen friendly
03 -
  • Toast your quinoa in the dry saucepan for 2 minutes before adding water to enhance its nutty flavor. The extra step takes minimal time but makes a noticeable difference in the final taste profile.
  • Similarly massaging your kale if using it instead of spinach transforms it from tough to tender making it much more pleasant to eat.
  • Finally when making the tahini dressing room temperature ingredients blend more smoothly so let your tahini come to room temperature if it's been refrigerated.

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