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Sweet Potato Buddha Bowl

A hearty, colorful bowl filled with roasted sweet potatoes, wholesome grains, fresh vegetables, and a creamy tahini dressing. This recipe is nourishing, flavorful, and easy to customize for any meal.
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Ingredients Method Notes

Ingredients
  

  • Sweet potatoes peeled and cubed
  • Olive oil
  • Salt and black pepper
  • Cooked quinoa or brown rice
  • Chickpeas cooked or canned
  • Fresh greens spinach or kale
  • Cherry tomatoes halved
  • Cucumber sliced
For the dressing:
  • Tahini
  • Lemon juice
  • Garlic minced
  • Water
  • Salt

Method
 

  1. Preheat the oven and line a baking sheet with parchment paper.
  2. Toss sweet potatoes with olive oil, salt, and pepper.
  3. Roast until tender and lightly caramelized.
  4. While sweet potatoes roast, prepare grains and vegetables.
  5. Whisk all dressing ingredients until smooth and creamy.
  6. Assemble bowls with grains, roasted sweet potatoes, chickpeas, and vegetables.
  7. Drizzle with dressing and serve.

Notes

  • Store leftovers in airtight containers in the refrigerator for up to 4 days.
  • Swap tahini dressing for hummus or yogurt sauce if preferred.
  • Add avocado or roasted vegetables for extra variety.