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 recipe has become my go-to for a nutritious and colorful meal that keeps me energized throughout the day.
Ingredients
- Grains: 1 cup quinoa, rinsed, 2 cups water
- Vegetables: 2 medium sweet potatoes peeled and cubed, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, 2 cups baby spinach or mixed greens, 1 cup shredded red cabbage, 1 cup cherry tomatoes halved, 1 avocado sliced, 1/4 cup thinly sliced radishes
- Tahini Vinaigrette: 1/4 cup tahini, 2 tablespoons lemon juice (about 1 lemon), 1 tablespoon maple syrup or honey, 2 tablespoons warm water (plus more if needed), 1 tablespoon extra virgin olive oil, 1 teaspoon Dijon mustard, 1 small garlic clove minced, salt and pepper to taste
- Toppings: 2 tablespoons toasted pumpkin seeds (pepitas), 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:
- 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:
- 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 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.
Save This dish always brings my family together for a colorful and healthy meal filled with smiles.
Variations
Try swapping sweet potatoes with roasted cauliflower or carrots for a different flavor and texture.
Storage
The tahini vinaigrette can be stored in the fridge for up to 4 days. Keep toppings separate to maintain crunch.
Serving Suggestions
Serve the bowl cold or at room temperature for a refreshing meal perfect for lunch or dinner.
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This Complete Veggie Bowl is a vibrant, nutritious way to enjoy a balanced meal any day of the week.
Recipe FAQs
- → How do I cook the quinoa perfectly?
Rinse quinoa under cold water to remove bitterness, then simmer with water covered for about 15 minutes until water is absorbed. Fluff with a fork before serving.
- → What’s the best way to roast sweet potatoes evenly?
Cut sweet potatoes into uniform cubes, toss them with olive oil, smoked paprika, and salt, then roast in a single layer at 400°F for 25-30 minutes, flipping halfway for even browning.
- → Can I substitute the tahini vinaigrette?
Yes, alternatives like a lemon-olive oil dressing or a yogurt-based sauce can work well, but the tahini adds a unique creaminess and richness to the bowl.
- → Which vegetables complement this bowl best?
Fresh leafy greens, shredded cabbage, cherry tomatoes, avocado, and thinly sliced radishes provide vibrant color, texture, and balanced flavors.
- → How should I store leftovers?
Keep the components in separate airtight containers in the fridge for up to 3 days, and store vinaigrette separately to maintain freshness.