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 veggie bowl has become a staple in my kitchen for its balance of textures and flavors that delight every time.
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
- Baby spinach or mixed 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 clove: 1 small garlic clove minced
- Salt and pepper: to taste
- Toasted pumpkin seeds (pepitas): 2 tablespoons toasted pumpkin seeds
- Fresh parsley: 2 tablespoons chopped fresh parsley
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- Prepare the 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.
- Step 5:
- To assemble each bowl start with a base of greens. Top with a scoop of quinoa roasted sweet potatoes red cabbage cherry tomatoes avocado slices and radishes.
- Step 6:
- Drizzle with tahini vinaigrette. Sprinkle toasted pumpkin seeds and fresh parsley on top. Serve immediately.
Save This recipe brings the family together every time with its colorful presentation and delicious taste.
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
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This Complete Veggie Bowl is a delicious way to enjoy wholesome healthy ingredients in one meal.
Questions & Answers
- → How long does it take to cook the quinoa?
Quinoa cooks in about 15 minutes once the water reaches a boil, then it should be fluffed and set aside.
- → What is the best way to roast sweet potatoes?
Toss cubed sweet potatoes with olive oil, smoked paprika, and salt, then roast at 400°F for 25–30 minutes until tender.
- → Can the tahini vinaigrette be made ahead?
Yes, the vinaigrette can be prepared in advance and kept refrigerated for up to 4 days.
- → What toppings add extra texture to the bowl?
Toasted pumpkin seeds and fresh parsley provide crunch and freshness to the bowl.
- → Is this bowl suitable for gluten-free diets?
Yes, all ingredients used are gluten-free, but always verify condiments and seasonings.