Nutritious Buddha Bowls: A Colorful Meal for Every Craving

Enjoy vibrant and nourishing Buddha Bowls filled with quinoa, sweet potatoes, fresh veggies, and a zesty tahini dressing.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 bowls

Course: Lunch

Cuisine: Vegan

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup cooked quinoa Can substitute with brown rice or cauliflower rice.
1 sweet potato peeled and diced Butternut squash is a great alternative.

For the Toppings

1 cup fresh spinach leaves Kale or arugula can be swapped in.
1/2 cup canned chickpeas Black beans are a good alternative.
1/2 avocado sliced Hummus can be used instead.
1/4 cup red cabbage Green cabbage can be used as a substitute.
1/4 cup diced cucumber Radishes or shallots can add unique flavor.
2 tablespoons toasted pumpkin seeds Sunflower seeds are a tasty alternative.

For the Dressing

1 tablespoon tahini Almond or peanut butter can also be used.
1 tablespoon lemon juice Lime juice will give a different flavor.
1 teaspoon maple syrup Honey can be used for a non-vegan option.
1 small clove garlic Fresh ginger can be added for warmth.
Water To thin dressing as needed.

Equipment

Oven
Baking sheet
Small bowl
pot
Fork

Method

Instructions

Preheat your oven to 400°F (200°C). Spread the diced sweet potato evenly on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20–25 minutes, flipping halfway, until tender.
While the sweet potatoes are roasting, prepare your quinoa according to package instructions. Rinse it well, then fluff with a fork after cooking and let cool slightly.
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a splash of water until smooth and creamy.
Place a portion of cooked quinoa at the bottom of each bowl.
Arrange the roasted sweet potato, fresh spinach, chickpeas, avocado, cabbage, and cucumber around the quinoa in each bowl.
Drizzle your creamy tahini dressing over the assembled bowls, ensuring an even coating.
Sprinkle toasted pumpkin seeds on top for extra crunch and nutrients.
Enjoy your Buddha Bowls immediately or refrigerate for up to 3-4 days, storing the tahini dressing separately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 15000IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

Ensure sweet potato pieces are uniform for even roasting. Rinse quinoa thoroughly before cooking for best results.

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