An incredibly tasty, filling, healthy Sweet Potato Quinoa Buddha Bowl with avocado, tomatoes, and tahini. A flavourful, satisfying plant-based meal.
Life has been incredibly hectic the past few weeks with being a full-time nutrition student, finishing a fitness instructor course, and running this blog. Plus, keeping up with other priorities such as going to the gym, Pretty Little Liars (anybody else a fan?!), and seeing friends and family.
So simple meals have become more important than ever, which is where this recipe comes in! I’m having a variation of this bowl for lunch or dinner at least once a week. It’s perfect for a quick and easy meal.
Now, I don’t claim this sweet potato quinoa Buddha bowl is original, but I promise it’s delicious, nutritious, and well worth your time.
Quinoa and sweet potatoes work as the base. For the add-ins, I went with black beans, cherry tomatoes, salad leaves, avocado, and tahini. The tahini adds a nice touch and helps bring the different elements together. But if you’re not a fan, simply leave it out or replace it with hummus or your favourite dressing.
I hope you’ll love this Buddha bowl! It’s easy to make, filling, seriously healthy, fresh, and loaded with flavour.
If you try this Sweet Potato Quinoa Buddha Bowl, let me know how it went! Leave a comment or share a picture on Instagram using the hashtag #themostlyhealthy. Bon appetite!
- 1 medium sweet potato
- 1/2 tsp dried basil
- 1 tsp paprika
- Salt and pepper
- 2/3 cup quinoa (120 g)
- 1.5 cup water (360 ml)
- 1 garlic glove, minced
- 1/2 lemon, juice
- Pinch of salt
- 1/2 can black beans (120 g)
- 2 handfuls mixed salad leaves
- 8 cherry tomatoes
- 1 small avocado
- 1 tsp tahini
Preheat oven to 180 degrees Celsius (355 Fahrenheit).
Cut the sweet potato into bite-size pieces and mix with dried basil, paprika, salt, and pepper.
Toss them on a baking tray aligned with parchment paper and bake in the oven for 20-25 minutes or until tender.
In the meantime, rinse the quinoa. Bring the water to a boil in a small pot before adding the quinoa. Lower to a simmer. Add the garlic, lemon juice and pinch of salt to the pot and cook for 12-15 minutes or until the water has been absorbed.
While the quinoa is cooking, prepare the rest of the bowl. Rinse the black beans and salad leaves and set aside. Chop the cherry tomatoes into halves or quarters. Chop the avocado into small bite-size pieces.
To serve, divide all the components between 2 serving bowls and top with a drizzle tahini.
Keep leftovers in the fridge for a few days.