Sweet Potato Buddha Bowl
This nourishing and colorful Buddha bowl features roasted sweet potatoes alongside quinoa, fresh greens, and a creamy tahini dressing for a complete and balanced meal. It is endlessly customizable and works perfectly for meal prep throughout the week.
A colorful and nourishing Buddha bowl built around roasted sweet potato and tahini dressing.
Nutrition per serving
Ingredients
main
dressing
seasoning
Instructions
Roast the Sweet Potatoes
Preheat oven to 425 degrees F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and caramelized.
Cook the Quinoa
While sweet potatoes roast, combine quinoa with 2 cups of water in a saucepan. Bring to a boil then reduce heat, cover, and simmer for 15 minutes until all water is absorbed and quinoa is fluffy.
Make the Tahini Dressing
Whisk together tahini, lemon juice, 2 tablespoons of warm water, a pinch of salt, and a small clove of minced garlic in a small bowl until smooth and pourable. Add more water if needed to reach desired consistency.
Assemble the Bowls
Divide cooked quinoa between two bowls. Arrange roasted sweet potatoes and fresh spinach or kale alongside the quinoa. Drizzle generously with tahini dressing and add any desired toppings such as chickpeas, cucumber, or sesame seeds.
Substitutions
Common mistakes
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