Description
Indulge in a vibrant Sweet Potato Vegan Buddha Bowl that’s not only delicious but also visually captivating. This recipe beautifully combines roasted sweet potatoes, nutritious quinoa, and fresh vegetables, all drizzled with a creamy tahini dressing. Perfect for busy weeknights or meal prep, this wholesome dish comes together in just 30 minutes, making it an ideal choice for families and individuals alike. With endless customization options, you can adjust the ingredients to suit your taste or dietary needs. Enjoy each colorful bite packed with flavor and nutrients!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1/2 cup shredded purple cabbage
- 1/2 cup sliced cucumbers
- 1/4 cup pickled red onions
- 1/4 cup roasted chickpeas
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons warm water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes in olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and caramelized.
- While the sweet potatoes roast, whisk tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth. Adjust consistency as needed.
- Assemble your bowls by dividing cooked quinoa as a base followed by layers of roasted sweet potatoes, baby spinach, shredded cabbage, cucumbers, pickled onions, and chickpeas.
- Drizzle the tahini dressing over each bowl before serving warm.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 550
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 81g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg