Recipes in the world of Flavilo

Roasted sweet potato Buddha bowl with quinoa and tahini dressing

Roasted Sweet Potato Buddha Bowl

The Roasted Sweet Potato Buddha Bowl is a truly nourishing and colorful dish, ideal for a balanced meal. Sweet potatoes and quinoa are both rich sources of nutrients, while fresh vegetables and tahini dressing lend a unique flavor to the dish. This Buddha bowl is the perfect choice if you crave a healthy yet satisfying meal. The ingredients are easily variable, so feel free to add other vegetables or seeds to your liking. Try this recipe and enjoy the harmony of different textures and flavors!

Prep Time 15 min
Preparation 30 min
Total 45 min
450 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 400 g Sweet Potato
⭕ 200 g Cooked Quinoa
⭕ 150 g Chickpeas
⭕ 100 g Fresh Spinach
⭕ 1 Avocado
⭕ 200 g Cherry Tomatoes
⭕ 2 tbsp Tahini
⭕ 1 tbsp Lemon Juice
⭕ 2 tbsp Olive Oil
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper
⭕ 1 tsp Smoked Paprika

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    Preparation Steps

    1

    Preheat your oven to 400°F (200°C). Wash, peel, and dice the sweet potatoes into cubes.

    2

    On a baking sheet, toss the sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until tender and golden brown.

    3

    Meanwhile, cook the quinoa according to package directions, or use pre-cooked quinoa.

    4

    Wash the spinach and cherry tomatoes. Halve the tomatoes, and slice the avocado.

    5

    In a skillet, heat the chickpeas with a little olive oil, salt, and pepper until warmed through.

    6

    In a small bowl, whisk together the tahini, lemon juice, and a little water to create a creamy dressing.

    7

    Assemble the Buddha bowl: Place the quinoa in a large bowl, then add the roasted sweet potatoes, chickpeas, spinach, tomatoes, and avocado.

    8

    Drizzle with the tahini dressing, and serve immediately.