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.
I enjoy making this veggie bowl because it brings a colorful variety of flavors and textures to the table, making every bite satisfying and fresh.
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
- Baby spinach or mixed greens: 2 cups
- Shredded red cabbage: 1 cup
- Cherry tomatoes: 1 cup halved
- Avocado: 1 sliced
- Thinly sliced radishes: 1/4 cup
- 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
- Chopped fresh parsley: 2 tablespoons
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 tahini 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.
- Serve:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save This recipe quickly became a family favorite especially on busy weeknights when I want something healthy and fast.
Required Tools
Baking sheet saucepan with lid mixing bowls whisk chefs knife & 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 is versatile and can be easily customized to your taste preferences or seasonal veggies.
Recipe FAQs
- → How should I cook the quinoa for this bowl?
Rinse quinoa thoroughly, then simmer it in water for about 15 minutes until the water is absorbed. Fluff with a fork before serving.
- → What is the best way to roast sweet potatoes?
Toss peeled and cubed sweet potatoes with olive oil, smoked paprika, and salt. Roast at 400°F (200°C) for 25–30 minutes, turning halfway until tender and golden.
- → Can I adjust the thickness of the tahini vinaigrette?
Yes, whisk in additional warm water gradually until you reach your desired consistency.
- → Are there suitable substitutions for any vegetables?
Feel free to swap in other roasted vegetables like cauliflower or carrots based on preference or seasonality.
- → How can I add extra protein to this bowl?
Top with chickpeas, grilled tofu, or your preferred plant-based protein to enhance nutrition.