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 healthy meals to prepare when I want something filling yet light. The combination of textures and flavors always delights my family.
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.
- Finish:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save Sharing this bowl with my family always brings us together around the table for a healthy and satisfying meal.
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.
Save 
This veggie bowl is perfect for meal prep and tastes great even the next day.
Recipe FAQs
- → How do I cook quinoa perfectly?
Rinse quinoa well, then simmer in water until all liquid is absorbed, about 15 minutes. Fluff with a fork before serving.
- → What’s the best way to roast sweet potatoes?
Toss cubed sweet potatoes with olive oil, smoked paprika, and salt, then roast at 400°F for 25-30 minutes, flipping halfway to ensure even caramelization.
- → How can I adjust the tahini vinaigrette consistency?
Add warm water gradually while whisking to reach desired thickness without diluting flavor.
- → Can I substitute vegetables in the bowl?
Yes, feel free to swap in other roasted vegetables like cauliflower or carrots to suit your taste.
- → What toppings enhance texture and flavor?
Toasted pumpkin seeds add crunch, while fresh parsley brightens the overall flavor profile.