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Roasted sweet potato Buddha bowl with quinoa and tahini dressing
Nourishing buddha bowl featuring caramelized sweet potato and creamy tahini.

Roasted sweet potato Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The concept of the Buddha bowl is about balance: grain, vegetable, protein and healthy fats in a single, colourful bowl. In this version, the caramelised sweetness of roasted sweet potato dominates, counterpointed by the earthy taste of tahini dressing and lemon freshness. It's not only beautiful to look at but true fuel for the body, full of slow-release carbohydrates and fibre.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Pot for quinoa
  • Small bowl for dressing
  • Knife, chopping board

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat oven to 200°C. Peel sweet potato and cut into 2 cm cubes.

Tip: Larger surface helps roasting, cube shape ensures even softening.
2 ✓

Toss potato with 1 tbsp oil, salt and smoked paprika. Spread on a baking tray and roast for 25-30 minutes until edges start browning and it becomes soft.

Tip: Heat breaks down starch in sweet potato into sugar and caramelises it, making the roasted surface sweet.
3 ✓

Meanwhile rinse quinoa with hot water (in a sieve), then cook in double amount of salted water for 15 minutes until little 'tails' detach from grains. Let steam under a lid.

Tip: During resting in steam grains become fluffy, not a sticky mass.
4 ✓

Drain chickpeas, toss with a little oil and salt, and fry in a pan (or put in oven next to potatoes for last 10 minutes).

Tip: Frying gives crunchy texture to the soft pulse.
5 ✓

Make dressing: mix tahini with lemon juice and enough water to be runny, single cream consistency.

Tip: Tahini first 'seizes' from water, but with further mixing becomes creamy (emulsion).
6 ✓

Assemble bowl: pile quinoa, roasted potatoes, chickpeas, spinach, halved tomatoes and sliced avocado next to each other.

Tip: Colourful plating psychologically increases appetite and satisfaction.
7 ✓

Drizzle generously with tahini dressing immediately before eating.

Tip: Fat (tahini, avocado) is essential for absorption of vitamins in vegetables.

Recipe FAQ

Cold or warm?
This dish is best warm, but also excellent cold as a packed lunch.
Quinoa is bitter. Why?
Quinoa has a natural protective layer called saponin on its husk. You must wash it thoroughly with hot water before cooking!

Ingredients

  • 400 g Sweet potato
  • 100 g Quinoa (dry weight)
  • 150 g Cooked chickpeas (tinned)
  • 100 g Fresh baby spinach
  • 1 Ripe avocado
  • 200 g Cherry tomatoes
  • 2 tbsp Tahini (sesame paste)
  • 1 tbsp Fresh lemon juice
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Ground pepper
  • 1 tsp Smoked paprika