Roasted Sweet Potato & Quinoa Buddha Bowl

This vibrant Sweet Potato and Quinoa Buddha Bowl combines wholesome ingredients to create a perfectly balanced meal that’s both nutritious and satisfying. Inspired by traditional grain bowls and modern healthy eating trends, this dish features protein-rich quinoa, caramelized sweet potatoes, and a creamy tahini dressing that ties everything together beautifully.

Ingredients

For the Bowl:

  • 1 medium sweet potato (about 2 cups when cubed)
  • 1 cup uncooked quinoa (yields ~3 cups cooked)
  • 1 cup fresh spinach or kale, roughly chopped
  • 1/4 cup pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt

For the Tahini Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or sugar-free syrup
  • 2-3 tablespoons water
  • Pinch of salt

Instructions

Quinoa Preparation:

  1. Rinse quinoa thoroughly under cold water
  2. Combine with 2 cups water in a saucepan
  3. Bring to a boil, reduce heat, and simmer for 15-20 minutes
  4. Fluff with a fork and let cool slightly

Sweet Potato Roasting:

  1. Preheat oven to 400°F (200°C)
  2. Peel and cube sweet potato into 1-inch pieces
  3. Toss with olive oil, smoked paprika, salt, and pepper
  4. Spread on baking sheet in single layer
  5. Roast for 20-25 minutes, flipping halfway through

Dressing Preparation:

  1. Whisk tahini and lemon juice together
  2. Add honey or syrup
  3. Gradually add water until desired consistency
  4. Season with salt to taste

Assembly:

  1. Layer quinoa as the base
  2. Add roasted sweet potatoes
  3. Add fresh greens
  4. Sprinkle pomegranate seeds and pumpkin seeds
  5. Drizzle with tahini dressing

Nutritional Information

Per serving (serves 2):

  • Calories: 450
  • Protein: 12g
  • Carbohydrates: 65g
  • Fiber: 8g
  • Healthy Fats: 20g
  • Iron: 4mg
  • Vitamin A: 380% DV
  • Vitamin C: 15% DV

Timing:

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Cooking Tips and Tricks

  • Cut sweet potatoes in uniform sizes for even cooking
  • Rinse quinoa thoroughly to remove bitterness
  • Toast pumpkin seeds for enhanced flavor
  • Massage kale if using instead of spinach
  • Make extra dressing to keep for other meals

Variations and Substitutions

  • Replace quinoa with brown rice or cauliflower rice
  • Swap sweet potato for butternut squash
  • Use different greens like arugula or mixed leaves
  • Add chickpeas for extra protein
  • Try different seeds like sunflower or hemp

Common FAQs

Q: Can I meal prep this bowl?
A: Yes, prepare components separately and assemble when ready to eat.

Q: How long do the roasted sweet potatoes keep?
A: Up to 4 days in an airtight container in the refrigerator.

Q: Is this recipe vegan?
A: Yes, if using sugar-free syrup instead of honey.

Q: Can I serve this hot or cold?
A: Both work well! It’s delicious either way.

Storage and Make-Ahead Tips

  • Store components separately in airtight containers
  • Keep dressing refrigerated for up to 1 week
  • Roasted sweet potatoes last 3-4 days refrigerated
  • Cooked quinoa keeps for 5-7 days refrigerated
  • Add fresh greens just before serving

This nourishing bowl is perfect for lunch, dinner, or meal prep. It’s a versatile dish that can be customized to your taste while maintaining its healthy profile. The combination of complex carbohydrates, healthy fats, and plant-based protein makes it a complete and satisfying meal.