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.
I enjoy making this veggie bowl for a quick and satisfying meal that feels both light and filling.
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 (pepitas): 2 tablespoons toasted pumpkin seeds (pepitas)
- Fresh parsley: 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 a scoop of quinoa roasted sweet potatoes red cabbage cherry tomatoes avocado slices and radishes
- Finish and serve:
- Drizzle with tahini vinaigrette Sprinkle toasted pumpkin seeds and fresh parsley on top Serve immediately
Save This bowl brings joy to family meals especially when everyone adds their favorite toppings and shares stories.
Notes
For added protein top with chickpeas or grilled tofu Substitute any favorite roasted vegetables e.g. cauliflower carrots The vinaigrette keeps in the fridge up to 4 days
Required Tools
Baking sheet Saucepan with lid Mixing bowls Whisk Chefs knife & cutting board
Nutritional Information
Calories 420 Total Fat 19 g Carbohydrates 56 g Protein 10 g
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This Complete Veggie Bowl is a versatile and delicious meal you can enjoy any day of the week.
Recipe Questions & Answers
- → How do I roast the sweet potatoes evenly?
Cut the sweet potatoes into uniform cubes, toss them in olive oil and spices, then spread them in a single layer on a baking sheet. Roast at 400°F, flipping halfway to ensure even browning.
- → Can I substitute quinoa with another grain?
Yes, millet or bulgur can be used as alternatives, adjusting cooking times accordingly to maintain fluffiness.
- → How can I make the tahini vinaigrette thinner?
Add warm water gradually while whisking until the desired consistency is reached without diluting the flavors.
- → Are there any allergy concerns with the dressing?
The dressing contains tahini (sesame) and Dijon mustard, both potential allergens. Adjust ingredients if needed.
- → What toppings add extra texture to the bowl?
Toasted pumpkin seeds provide a crunchy contrast, while fresh parsley adds brightness and freshness.