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:
- Rinse quinoa thoroughly under cold water
- Combine with 2 cups water in a saucepan
- Bring to a boil, reduce heat, and simmer for 15-20 minutes
- Fluff with a fork and let cool slightly
Sweet Potato Roasting:
- Preheat oven to 400°F (200°C)
- Peel and cube sweet potato into 1-inch pieces
- Toss with olive oil, smoked paprika, salt, and pepper
- Spread on baking sheet in single layer
- Roast for 20-25 minutes, flipping halfway through
Dressing Preparation:
- Whisk tahini and lemon juice together
- Add honey or syrup
- Gradually add water until desired consistency
- Season with salt to taste
Assembly:
- Layer quinoa as the base
- Add roasted sweet potatoes
- Add fresh greens
- Sprinkle pomegranate seeds and pumpkin seeds
- 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.