Sweet Potato Buddha Bowl
A Dish Full of Goodness
Visualize a bowl filled to the brim with nutritious elements – sweet potatoes, quinoa, chickpeas, and an assortment laid beautifully and dressed with a zesty tahini sauce. This Sweet Potato Quinoa Buddha Bowl is a symphony of nutrition, offering the earthy sweetness of roasted sweet potatoes, the distinctive nuttiness of quinoa, the creamy richness of avocado, paired with the crisp freshness of baby spinach and cherry tomatoes. This dish isn’t just a feast for the eyes with its array of vibrant colors; it’s a flavorful adventure with a diversity of textures that promises to satisfy both your appetite and your taste preferences, ensuring a fulfilling and delightful eating experience.
Journey to a Healthier Me
The shift to a plant-based diet posed challenges initially, with the constant search for meals that were as fulfilling as they were nutritious. This all changed upon discovering the Buddha Bowl concept, which introduced a transformative approach to meal-preparation – a harmonious blend of grains, vegetables, and proteins in one fulfilling dish. Crafting the Sweet Potato Quinoa Buddha Bowl, with its carefully roasted sweet potatoes, perfectly fluffy quinoa, and a homemade garlicky tahini dressing, became a meditative practice. Each ingredient added was a pledge of good health, nourishment, and care to myself. This creation evolved from a simple meal to a cherished ritual, a beacon of mindfulness in the bustling rhythm of life, symbolizing that meticulously prepared food, with love and positive intention, is a panacea for the soul. With this shared recipe, I aim to extend a fragment of my journey towards holistic well-being to you, hoping to ignite a spark for crafting healthful meals that nurture both body and spirit.
Sweet Potato Buddha Bowl
Ingredients
Sweet Potatoes 4
Quinoa 1 cup
Chickpeas 1 can
Baby Spinach 2 cups
Avocado 1
Cherry Tomatoes 1/2 cup
Tahini 1/4 cup
Lemon 1
Garlic 1 clove
Cumin 1/2 tsp
Salt to taste
Black Pepper to taste
Olive Oil
Instructions
Preheat Oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes
After peeling and dicing the sweet potatoes into bite-sized cubes, toss them with a drizzle of olive oil, a pinch of salt, and black pepper. Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer to ensure even cooking. Roast for 30-35 minutes in the preheated oven, or until they are tender and lightly browned around the edges, turning them halfway through for even roasting.
Cook Quinoa
While the sweet potatoes are roasting, rinse the quinoa under cold water to remove any bitterness. Combine the quinoa and 2 cups of water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes. After cooking, turn off the heat and let the quinoa sit, covered, for 5 minutes before fluffing it with a fork. This ensures it's perfectly cooked and fluffy.
Prepare Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, minced garlic, ground cumin, salt, and black pepper. Adjust the seasoning according to taste. If the dressing is too thick, add water one tablespoon at a time, stirring until it reaches your desired consistency.
Assemble Bowls
To assemble the buddha bowls, start by dividing the cooked quinoa among four serving bowls. Add the roasted sweet potatoes, rinsed and drained chickpeas, fresh baby spinach, slices of avocado (sliced just before serving), and halved cherry tomatoes to each bowl. Distribute these ingredients evenly among the bowls to create a colorful and balanced presentation.
Serve
Finish each bowl by generously drizzling with the prepared tahini dressing. Serve immediately, allowing everyone to enjoy the harmonious blend of flavors and textures in their sweet potato buddha bowl. This wholesome dish combines nutritious ingredients in a delicious and visually appealing way.
