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–+ servings
A vibrant Sweet Potato Buddha Bowl with sweet potato, avocado, fried egg, and herbs.

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 25 minutes
Total Time 40 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
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Quinoa
  • 1/2 cup quinoa rinsed
  • 1 cup water
For the Bowl
  • 1 cup black beans rinsed and drained
  • 1 cup spinach
For the Tahini Dressing
  • 2 tbsp tahini
  • 1 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, salt, and pepper on a baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the sweet potatoes are roasting, cook the quinoa. Combine the rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed.
  4. Prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  5. Assemble the bowls. Divide the spinach between two bowls. Top with roasted sweet potatoes, black beans, and cooked quinoa.
  6. Drizzle with the tahini dressing and serve.

Notes

You can add other vegetables like broccoli, kale, or avocado to your bowl. For a non-vegetarian option, grilled chicken or salmon can be added.

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