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A vibrant Sweet Potato Buddha Bowl with roasted sweet potatoes, quinoa, corn, black beans, and spinach, drizzled with sauce.

Sweet Potato Buddha Bowl

A nutritious and satisfying Buddha bowl featuring roasted sweet potatoes, quinoa, black beans, and a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 1 large sweet potato peeled and cubed
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt
For the Bowl
  • 1 cup quinoa cooked
  • 1 can black beans rinsed and drained
  • 1 cup spinach fresh
  • 1/2 cup corn frozen or canned
For the Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1-2 tbsp water to thin
  • 1 clove garlic minced
  • 1/4 tsp salt

Equipment

  • Baking sheet
  • Saucepan
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, paprika, and salt on a baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized.
  3. While the sweet potatoes are roasting, cook the quinoa according to package directions.
  4. Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and salt in a small bowl. Add water, one tablespoon at a time, until you reach your desired consistency.
  5. Assemble the bowls: Divide the cooked quinoa between two bowls. Top with roasted sweet potatoes, black beans, spinach, and corn.
  6. Drizzle with the tahini dressing before serving.

Notes

Feel free to add other vegetables like avocado, bell peppers, or broccoli. You can also add a protein source like grilled chicken or tofu.