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.
This is one of my favorite go-to lunch recipes when I want something healthy yet satisfying. The combination of textures and flavors makes every bite enjoyable.
Ingredients
- Quinoa: 1 cup quinoa, rinsed
- Water: 2 cups
- Sweet potatoes: 2 medium sweet potatoes, peeled and cubed
- Olive oil: 1 tablespoon
- Smoked paprika: 1 teaspoon
- Sea salt: 1/2 teaspoon
- Greens: 2 cups baby spinach or mixed greens
- Red cabbage: 1 cup shredded
- Cherry tomatoes: 1 cup, halved
- Avocado: 1, sliced
- Radishes: 1/4 cup thinly sliced
- Tahini: 1/4 cup
- Lemon juice: 2 tablespoons (about 1 lemon)
- Maple syrup or honey: 1 tablespoon
- Warm water: 2 tablespoons plus more if needed
- Extra virgin olive oil: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Garlic clove: 1 small, minced
- Salt and pepper: to taste
- Toasted pumpkin seeds (pepitas): 2 tablespoons
- Fresh parsley: 2 tablespoons chopped
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 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.
Save This recipe always brings my family together around the table, sharing a colorful and nutritious meal that everyone enjoys.
Required Tools
Baking sheet, saucepan with lid, mixing bowls, whisk, chefs knife and cutting board
Allergen Information
Contains sesame (tahini) and possible mustard allergens. Gluten-free as written always check labels on condiments.
Nutritional Information
Calories 420, Total Fat 19 g, Carbohydrates 56 g, Protein 10 g per serving
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This veggie bowl strikes a perfect balance of flavors and nutrients, making it a reliable choice for any meal.
Recipe Q&A
- → How is the sweet potato prepared?
Sweet potato cubes are tossed with olive oil, smoked paprika, and salt, then roasted at 400°F until tender and lightly browned.
- → What grains are used in the bowl?
Fluffy quinoa is cooked by simmering in water until absorbed, then fluffed with a fork before assembling the bowl.
- → What ingredients are in the tahini vinaigrette?
The vinaigrette blends tahini, lemon juice, maple syrup, warm water, olive oil, Dijon mustard, garlic, salt, and pepper for a creamy and zesty dressing.
- → Can the bowl be customized with more toppings?
Yes, toppings like toasted pumpkin seeds and chopped fresh parsley enhance flavor and texture, with options to add chickpeas or grilled tofu for extra protein.
- → How should the tahini vinaigrette be stored?
Store the vinaigrette in the refrigerator for up to four days, stirring before use if separation occurs.