Name: Sweet Potato Buddha Bowl
Ingredients: Roasted Sweet Potatoes: 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon paprika; 1 teaspoon garlic powder; Quinoa: 1 cup quinoa; 2 cups water or vegetable broth; Pinch of salt; Vegetables: 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1 avocado, sliced; 1 cup baby spinach or kale; 1/2 red onion, thinly sliced; 1/4 cup shredded carrots; Fresh herbs (such as parsley or cilantro) for garnish; Tahini Dressing: 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup or honey; 1 clove garlic, minced; 2-4 tablespoons water (to thin); Salt and pepper to taste

Ingredients

Scale

Creating the perfect Sweet Potato Buddha Bowl requires a symphony of fresh and nutritious ingredients. Here’s what you’ll need:

Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Quinoa:
- 1 cup quinoa
- 2 cups water or vegetable broth
- Pinch of salt
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 cup baby spinach or kale
- 1/2 red onion, thinly sliced
- 1/4 cup shredded carrots
- Fresh herbs (such as parsley or cilantro) for garnish
Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 2–4 tablespoons water (to thin)
- Salt and pepper to taste

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Instructions

Creating this delightful Sweet Potato Buddha Bowl is a straightforward process. Follow these steps for a delicious result:

Step 1: Roast the Sweet Potatoes

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
Roast: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

Step 2: Cook the Quinoa

Rinse the Quinoa: Rinse the quinoa under cold water using a fine mesh strainer.
Cook: In a medium saucepan, combine the quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.

Step 3: Prepare the Tahini Dressing

Mix Ingredients: In a small bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, salt, and pepper.
Adjust Consistency: Gradually add water, one tablespoon at a time, whisking until you achieve the desired consistency.

Step 4: Assemble the Buddha Bowl

Layer the Base: Divide the cooked quinoa among serving bowls.
Add the Sweet Potatoes and Veggies: Top with roasted sweet potatoes, cherry tomatoes, cucumber, avocado, spinach or kale, red onion, and shredded carrots.
Drizzle the Dressing: Generously drizzle the tahini dressing over each bowl.
Garnish: Finish with fresh herbs for a burst of flavor and color.