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 has become a staple in my kitchen for a quick healthy lunch that never feels boring.
Ingredients
- Quinoa: 1 cup quinoa rinsed
- Water: 2 cups
- Sweet potatoes: 2 medium peeled and cubed
- Olive oil: 1 tablespoon plus 1 tablespoon extra virgin
- Smoked paprika: 1 teaspoon
- Sea salt: 1/2 teaspoon plus to taste
- 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
- 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 2530 minutes flipping halfway until tender and lightly browned.
- Cook quinoa:
- 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.
- Finish:
- Drizzle with tahini vinaigrette Sprinkle toasted pumpkin seeds and fresh parsley on top Serve immediately.
Save This recipe has brought many vibrant family lunches and light dinners full of flavor and health.
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
Save This Complete Veggie Bowl is a perfect balance of nutrition and flavor for any meal.
Common Questions
- → How do you cook quinoa for the bowl?
Rinse quinoa thoroughly and simmer it in water for about 15 minutes until the water is absorbed. Fluff with a fork before serving.
- → What’s the best way to roast sweet potatoes?
Cube sweet potatoes, toss with olive oil, smoked paprika, and salt, then roast at 400°F (200°C) for 25–30 minutes until tender and slightly browned.
- → How is the tahini vinaigrette prepared?
Whisk tahini with lemon juice, maple syrup, warm water, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth. Adjust water for desired consistency.
- → Can I substitute any vegetables in the bowl?
Yes, feel free to swap in roasted cauliflower, carrots, or other favorite vegetables to match your preferences.
- → What garnishes enhance the bowl’s flavor and texture?
Toasted pumpkin seeds and chopped fresh parsley add a delightful crunch and brightness to the dish.
- → Is this bowl suitable for gluten-free diets?
Yes, the ingredients used are gluten-free, but always check any condiments or additional toppings for gluten content.