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 bowl quickly became a family favorite for easy weeknight meals and meal prep lunches.
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 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 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.
- 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.
- Finish:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save This recipe brings our family together around healthy and flavorful meals.
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
Per serving calories 420 total fat 19 g carbohydrates 56 g protein 10 g
Save This Complete Veggie Bowl offers both convenience and nutrition for your everyday meals.
Recipe FAQs
- → How do I perfectly cook quinoa for this bowl?
Rinse quinoa thoroughly, then simmer in water covered for about 15 minutes until water is absorbed. Fluff with a fork before serving.
- → What’s the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes, toss with olive oil, smoked paprika, and salt, then roast at 400°F (200°C) for 25–30 minutes, flipping halfway.
- → Can I substitute the tahini vinaigrette with another dressing?
Yes, you can use other creamy dressings like avocado or cashew-based dressings, but tahini adds a distinctive nutty richness to the bowl.
- → What toppings add extra texture and flavor?
Toasted pumpkin seeds provide crunch while fresh parsley adds a bright herbal note, enhancing the overall experience.
- → Is this bowl suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free; always verify condiments for cross-contamination if needed.