Save 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.
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 30 minutes, flipping halfway, until tender and lightly browned.
- Cook quinoa:
- 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.
- Prepare 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.
- Assemble bowls:
- Start with a base of greens. Top with a scoop of quinoa, roasted sweet potatoes, red cabbage, cherry tomatoes, avocado slices, and radishes.
- Add toppings:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
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Save Common Questions
- → How do I roast the sweet potatoes?
Toss cubed sweet potatoes with olive oil, smoked paprika, and salt, then spread them evenly on a baking sheet. Roast at 400°F for 25-30 minutes, flipping halfway, until tender and lightly browned.
- → Can I substitute quinoa with other grains?
Yes, grains like brown rice or couscous can work well, though cooking times and liquid amounts may vary.
- → How is the tahini vinaigrette made?
Whisk tahini, lemon juice, maple syrup or honey, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Adjust water for desired consistency.
- → Are there options to add more protein?
Adding chickpeas or grilled tofu enhances the protein content and complements the bowl's flavors.
- → Can I store the vinaigrette?
The tahini vinaigrette keeps well in the refrigerator for up to four days; stir before using.
- → Is this meal gluten-free?
Yes, the bowl is gluten-free as prepared, but check condiment labels to ensure no hidden gluten.
