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Fresh Buddha Bowl with Sweet Potato and Quinoa

fresh Buddha bowl with sweet potato and quinoa - featured image
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A vibrant and healthy Buddha bowl featuring roasted sweet potatoes, fluffy quinoa, fresh veggies, and a tangy tahini dressing. Perfect for meal prep and quick, nutritious meals.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 2 cups baby spinach or mixed greens
  • 1 cup shredded red cabbage
  • 1 small cucumber, thinly sliced
  • 1 avocado, sliced
  • ¼ cup chopped fresh cilantro or parsley (optional)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • Water to thin (about 2-4 tablespoons)
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds or chopped nuts, crumbled feta or goat cheese, sprinkle of chili flakes or hot sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Peel and dice 2 medium sweet potatoes into roughly 1-inch cubes. Toss them in 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a pinch of salt and pepper until evenly coated.
  3. Spread the sweet potatoes out in a single layer on your baking sheet. Roast for about 25-30 minutes, flipping halfway through, until tender and caramelized around the edges.
  4. While the sweet potatoes roast, rinse 1 cup quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, 2 cups water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  5. Wash and chop greens, shred red cabbage, slice cucumber and avocado. Set aside.
  6. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, and 1 minced garlic clove. Add water gradually until smooth and pourable. Season with salt and pepper to taste.
  7. Assemble the bowl by starting with a scoop of quinoa as the base. Add roasted sweet potatoes, then arrange fresh veggies and greens around the bowl. Drizzle with tahini dressing and sprinkle optional toppings.
  8. Serve immediately or pack into airtight containers for meal prep. Enjoy cold or at room temperature.

Notes

Do not overcrowd the roasting pan to ensure caramelization. Rinse quinoa thoroughly to remove bitterness. Add water gradually to tahini dressing for perfect consistency. Store components separately for up to 4 days. Reheat quinoa and sweet potatoes gently before serving.

Nutrition

Keywords: Buddha bowl, sweet potato, quinoa, healthy recipe, meal prep, vegetarian, gluten-free, tahini dressing

Find it online: https://flurpchef.com/fresh-buddha-bowl-with-sweet-potato-and-quinoa-easy-healthy-recipe-for-meal-prep/