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–+ servings

Sweet Potato Buddha Bowls

A nutritious and colorful bowl filled with roasted sweet potatoes, quinoa, fresh vegetables, and a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Salad
Cuisine: gluten-free, vegan
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Quinoa
  • 1 cup quinoa rinsed
  • 2 cups water for cooking
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup spinach fresh
Tahini Dressing
  • 1/4 cup tahini sesame paste
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 2 tablespoons water to thin
  • 1 pinch salt to taste
Toppings
  • 1/4 cup pumpkin seeds for crunch
  • 1/4 cup fresh parsley chopped

Method
 

Roast Sweet Potatoes
  1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
Cook Quinoa
  1. In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
Prepare Tahini Dressing
  1. In a mixing bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add salt to taste.
Assemble Buddha Bowls
  1. In each bowl, layer cooked quinoa, roasted sweet potatoes, cherry tomatoes, cucumber, and spinach. Drizzle with tahini dressing and sprinkle with pumpkin seeds and parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 3gFiber: 10gSugar: 5g

Notes

Feel free to customize with your favorite vegetables or add protein like chickpeas or grilled chicken.

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