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 for family lunches. The creamy tahini vinaigrette ties all the flavors together beautifully.
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: 1 small garlic clove, minced
- Salt and pepper: to taste
- Pumpkin seeds: 2 tablespoons toasted pumpkin seeds (pepitas)
- Fresh parsley: 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:
- 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.
- Make 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.
- Finish and serve:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save to Pinterest Sharing this bowl with my family has made mealtime more joyful and healthy for all of us.
Nutritional Information
Per serving: 420 calories, 19 g total fat, 56 g carbohydrates, 10 g protein.
Allergens
Contains sesame (tahini) and possible mustard allergens. Gluten-free as written, but always check labels on condiments.
Required Tools
Baking sheet, saucepan with lid, mixing bowls, whisk, chefs knife and cutting board.
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This recipe brings colorful nutrition to your table with minimal effort. Enjoy your wholesome meal!
Recipe FAQs
- → How do I roast the sweet potatoes evenly?
Cut the sweet potatoes into uniform cubes and spread them in a single layer on the baking sheet. Flip halfway through roasting at 400°F for even browning and tenderness.
- → Can I substitute quinoa with another grain?
Yes, grains like brown rice, bulgur, or farro work well and can be prepared similarly by simmering until tender.
- → How can I adjust the thickness of the tahini vinaigrette?
Whisk in warm water gradually to reach your desired consistency, making it thinner for drizzling or thicker for dipping.
- → What vegetables pair best in this bowl?
Crunchy vegetables such as cabbage, cherry tomatoes, radishes, and baby spinach offer texture and freshness, balancing the roasted sweet potatoes.
- → Is it possible to add protein to this dish?
Yes, topping with chickpeas, grilled tofu, or nuts enhances the protein content and adds flavor variety.