Description
A colorful and nutritious Vegan Buddha Bowl featuring quinoa, roasted sweet potatoes, fresh vegetables, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 medium sweet potatoes, peeled and diced
- 2 cups fresh spinach or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or agave nectar
- Salt to taste
- 1–2 tablespoons water (for dressing)
- 1 tablespoon olive oil (for roasting sweet potatoes)
- Sesame seeds for topping
Instructions
- Rinse quinoa under cold water, then combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it steam for an additional 5 minutes off heat.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Season with salt to taste.
- Assemble the bowl by placing quinoa at the bottom, then adding spinach, roasted sweet potatoes, cherry tomatoes, cucumber, and red onion. Drizzle with tahini dressing and sprinkle with sesame seeds.
Notes
- Feel free to customize the bowl with different vegetables or grains.
- Make the tahini dressing in advance for enhanced flavor.
- This dish is great for meal prep and can be stored in the refrigerator for a few days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Buddha Bowl, Tahini Dressing, Healthy Meal, Plant-Based, Quinoa Bowl