Pin It 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 because of its balance of flavors and ease of preparation.
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: 1/4 cup tahini
- Lemon juice: 2 tablespoons lemon juice (about 1 lemon)
- Maple syrup or honey: 1 tablespoon maple syrup or honey
- Warm water: 2 tablespoons warm water (plus more if needed)
- Extra virgin olive oil: 1 tablespoon extra virgin olive oil
- Dijon mustard: 1 teaspoon Dijon mustard
- Garlic: 1 small garlic clove, minced
- Salt and pepper: to taste
- Toasted pumpkin seeds: 2 tablespoons toasted pumpkin seeds (pepitas)
- Fresh parsley: 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven:
- Preheat oven to 400℉ (200℃)
- 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.
- Add Toppings:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Pin It Sharing this bowl with my family, especially on busy weeknights, creates wonderful bonding moments over healthy food.
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
Pin It 
This Complete Veggie Bowl offers a delicious and nutritious meal that’s easy to customize and enjoy any day of the week.
Recipe FAQs
- → How long does it take to roast the sweet potatoes?
Roast the cubed sweet potatoes at 400°F (200°C) for 25–30 minutes until tender and lightly browned, flipping halfway through for even cooking.
- → Can I substitute quinoa with another grain?
Yes, you can replace quinoa with grains like brown rice, farro, or couscous, keeping in mind the cooking times may vary.
- → How do I adjust the tahini vinaigrette consistency?
The vinaigrette can be thinned by adding more warm water gradually until the desired consistency is reached for easy drizzling.
- → What are good toppings to add extra protein?
Consider topping with chickpeas, grilled tofu, or roasted nuts to enhance the protein content and add texture.
- → Is this bowl suitable for gluten-free diets?
Yes, this bowl is gluten-free as prepared, but always double-check condiments to ensure no gluten-containing ingredients are included.
- → Can I prepare components ahead of time?
You can roast the sweet potatoes and cook quinoa in advance, then assemble with fresh veggies and vinaigrette when ready to serve.