| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 474 | 27g | 4g | 52g |
| sugars | fibre | protein | salt |
| 9g | 12g | 13g | 0.23g |
Why I Love American Quinoa and Sweet Potato Buddha Bowls
As someone with a deep-rooted love for traditional Irish and New England cuisines, my adventures into the world of gastronomy have led me to experiment and create dishes that are as nutritionally beneficial as they are delicious. One such delightful dish is this American classic – the Quinoa and Sweet Potato Buddha Bowls.
The Inspiration Behind the Dish
During a food festival, I happened to relish a similar grain bowl by the renowned chef and author, Michael Pollan, who has always been an advocate for plant-based diets. His work was the inspiration behind this savory combination of hearty quinoa, luscious sweet potatoes, fresh spinach, assorted vegetables, and a tangy dressing.
While this Quinoa and Sweet Potato Buddha Bowl might not be straight out of my grandma’s recipe journal or a typical New England seafood variety, it embraces the same characteristics of wholesome food that fuels your body and soul. This recipe is a testament to how our culinary journeys can lead us to explore beyond traditional boundaries.
A Deliciously Balanced Meal
One of the reasons why I have a special adoration for this recipe is due to its perfect balance of taste and nutrients. It combines protein-packed quinoa with fiber-filled sweet potatoes, while the dressing lounges an exceptional blend of tahini, apple cider vinegar, lemon juice, and soy sauce, all offering a wondrous mix of health benefits.
Every bite of this Quinoa and Sweet Potato Buddha Bowl offers a burst of distinct flavors that make your taste buds dance. The crunch of sunflower seeds, the creaminess of avocados, the sweet burst of cherry tomatoes, and the freshness of spinach in each bowl make it a perfect meal any time of the day!
This recipe can be a pleasant surprise to those accustomed to a diet heavily featuring meats and dairy as it introduces you to the full satiety and deliciousness a plant-based meal can offer. You can pair this hearty dish with a side of Roasted Broccolini or Lemon Parsley Bean Salad to add an extra layer of flavors and textures to your meal.
Whether you already love plant-based cuisine or are an enthusiastic culinary explorer like me, this Quinoa and Sweet Potato Buddha Bowl will surely win your heart with its invigorating flavors and nutritional richness. The dish testifies to how simple ingredients can transform into an astonishingly delightful meal – and that’s why it’s a favorite in my kitchen!
What You’ll Need
- 1 1/2 cups of uncooked quinoa
- 3 medium-sized sweet potatoes
- 6 cups of fresh spinach
- 1 1/2 cups of shredded purple cabbage
- 3 avocados
- 1 1/2 cups of cherry tomatoes
- 3/4 cup of sunflower seeds
- 3 tablespoons of olive oil
- Sea salt to taste
- Pepper to taste
- For the Dressing:
- 6 tablespoons of tahini
- 3 tablespoons of apple cider vinegar
- 3 tablespoons of lemon juice
- 3 tablespoons of tamari or soy sauce
- 6 tablespoons of water
- 3 cloves of garlic
Method
Step One
Begin by rinsing your uncooked quinoa under cold water. Then, cook according to the package instructions. While your quinoa is cooking, preheat your oven to 400 degrees Fahrenheit.
Step Two
Peel your sweet potatoes and cut them into cubes. Place them on a roasting tray, drizzle with 2 tablespoons of olive oil, and season with sea salt and pepper. Mix well to ensure each piece is coated. Roast in the preheated oven for about 25-30 minutes, or until they are cooked and golden.
Step Three
While the sweet potatoes are roasting, prepare the rest of your vegetables. Rinse and chop your spinach, shred your purple cabbage, slice your avocados, and halve your cherry tomatoes.
Step Four
Now, prepare your dressing. In a blender or food processor, combine the tahini, apple cider vinegar, lemon juice, tamari or soy sauce, water, and peeled garlic cloves. Blend until you have a smooth sauce.
Step Five
When the sweet potatoes and quinoa are ready, you can start building your bowls. Divide the quinoa among six bowls, then lay spinach on top. Arrange your sweet potatoes, purple cabbage, avocados, and cherry tomatoes over the quinoa and spinach.
Step Six
Sprinkle each bowl with sunflower seeds, drizzle with the remaining olive oil, and season with extra sea salt and pepper if desired. Then, drizzle your tahini dressing over everything.
Step Seven
Enjoy your Quinoa and Sweet Potato Buddha Bowls warm or cold. The choice is yours!
