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 recipe quickly became a favorite for its balance of flavors and textures. It’s great for meal prep and keeps well in the fridge.
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: 1 small garlic clove, minced
- Salt and pepper: to taste
- Toasted pumpkin seeds: 2 tablespoons toasted pumpkin seeds (pepitas)
- Chopped 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 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 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
- 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 This bowl is a hit at family dinners and perfect for sharing with friends seeking nutritious meal options
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 per serving
Optional Variations
For added protein top with chickpeas or grilled tofu Substitute any favorite roasted vegetables such as cauliflower or carrots
Pin It 
This Complete Veggie Bowl is both satisfying and versatile making it a perfect addition to your meal rotation
Recipe FAQs
- → How do I cook quinoa perfectly for this bowl?
Rinse quinoa thoroughly, then simmer in water for about 15 minutes until water is absorbed. Fluff with a fork before serving for light, airy texture.
- → Can I substitute the sweet potatoes?
Yes, you can use roasted cauliflower or carrots for a similar roasted sweetness and texture.
- → How is the tahini vinaigrette prepared?
Whisk tahini with lemon juice, maple syrup, warm water, olive oil, Dijon mustard, garlic, salt, and pepper until smooth. Adjust water for desired consistency.
- → What toppings add extra flavor and texture?
Toasted pumpkin seeds provide crunch, while fresh parsley adds a bright herb note to the bowl.
- → Is this bowl suitable for a gluten-free diet?
Yes, all ingredients are gluten-free as listed, but always double-check condiments to ensure no gluten contamination.