So, you’re standing in front of your fridge. You want something healthy, but the idea of another sad chicken salad makes you want to order a pizza. I get it. We’ve all been there.
It’s tough trying to find a meal that’s actually good for you, tastes amazing, and doesn’t take a million years to make. You just want something simple that fills you up and makes you feel good.
Well, I’ve got you covered. This Sweet Potato Buddha Bowl is the answer. It’s packed with good stuff, it’s super easy to put together, and honestly, it’s just really, really yummy.
Let’s get you fed and feeling awesome.
What You’ll Need
Here’s the simple shopping list for this bowl. Nothing too crazy, I promise.
| For the Bowl | Quantity | For the Tahini Dressing | Quantity |
|---|---|---|---|
| Sweet Potatoes | 2 medium | Tahini | 1/2 cup |
| Quinoa | 1 cup (uncooked) | Lemon Juice | 1/4 cup |
| Black Beans | 1 can (15 oz) | Maple Syrup | 2 tbsp |
| Avocado | 1 large | Garlic Clove | 1 minced |
| Spinach or Kale | 4 cups | Warm Water | 3-5 tbsp |
| Olive Oil | 2 tbsp | Salt | 1/2 tsp |
| Spices (for potatoes) | Paprika, Cumin, Salt, Pepper |
Pro Tips
I’ve made this bowl a LOT. Here are a few little tricks I’ve learned along the way that make a big difference.
- Don’t Crowd the Pan: When you roast the sweet potatoes, give them space on the baking sheet. If they’re all piled up, they’ll steam instead of getting crispy and golden brown. Use two pans if you have to!
- Rinse Your Quinoa: Seriously, don’t skip this. Quinoa has a natural coating that can taste a little bitter or soapy. A quick rinse under cold water gets rid of that.
- Make the Dressing Just Right: Your tahini dressing might seem super thick at first. Just add the warm water one tablespoon at a time and keep whisking. Stop when it’s the perfect pourable texture for you.
- Taste as You Go: This is the biggest tip for any cooking. Taste the potatoes before they’re done roasting, taste the dressing, taste everything. A little more salt or spice can change the whole dish.
Tools Required
You don’t need any fancy kitchen gadgets for this.
- Baking sheet
- Medium pot (for quinoa)
- Knife and cutting board
- Small bowl or jar (for dressing)
- Whisk
Substitutions and Variations
Don’t have something on the list? No worries. This bowl is super flexible.
| Ingredient | Easy Swap | Why it Works |
|---|---|---|
| Quinoa | Brown rice, farro, or even cauliflower rice | Use any grain you like. For a low-carb option, cauliflower rice is great. |
| Black Beans | Chickpeas (garbanzo beans) | Chickpeas have a nice nutty flavor and add the same protein punch. |
| Sweet Potatoes | Butternut squash or carrots | These veggies also get sweet and tender when roasted. |
| Spinach/Kale | Arugula, mixed greens, or romaine | Any leafy green works as the base. Arugula will add a peppery kick. |
You can also add other stuff! Things like roasted broccoli, corn, edamame, or some crunchy sunflower seeds are awesome in here.
Make-Ahead Tips
If you’re busy during the week, you can prep most of this bowl ahead of time.
Step 1: Cook the quinoa. Once it’s cooled, store it in an airtight container in the fridge for up to 4 days.
Step 2: Roast the sweet potatoes. Let them cool completely, then store them in the fridge.
Step 3: Make the dressing. It will keep in a sealed jar in the fridge for a week. It might thicken up, so just add a splash of water and shake it before using.
Step 4: Chop any extra veggies you might want to add.
When you’re ready to eat, just assemble your bowl and add the fresh avocado. It takes like two minutes.
How to Make the Sweet Potato Buddha Bowl
Okay, let’s get cooking. This is the easy part.
Step 1: Preheat your oven to 400°F (200°C). Chop your sweet potatoes into ½-inch cubes.
Step 2: Toss the sweet potato cubes on a baking sheet with olive oil, a sprinkle of paprika, cumin, salt, and pepper. Make sure they’re in a single layer.
Step 3: Roast for 20-25 minutes, flipping them halfway through. They should be tender and a little crispy on the edges.
Step 4: While the potatoes are roasting, cook your quinoa. Follow the package directions, but it’s usually 1 cup of quinoa to 2 cups of water. Bring to a boil, then cover and simmer until the water is gone.
Step 5: Make the dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt. Slowly add warm water until it’s smooth and pourable.
Step 6: Rinse and drain your can of black beans. Slice up your avocado.
Step 7: Time to build your bowl! Start with a bed of spinach or kale. Add a scoop of quinoa, the roasted sweet potatoes, and black beans. Top with avocado slices and drizzle that yummy tahini dressing all over everything.
Health and Meal Prep Info
Here’s a quick look at why this bowl is so good for you and how to fit it into your life.
| Nutrition & Diet Info | Pairing Suggestions | Time-Saving Tips |
|---|---|---|
| High in Fiber: Keeps you full and happy. | A side of pita bread for scooping. | Cook a big batch of quinoa for the week. |
| Packed with Protein: From the quinoa and beans. | A glass of iced green tea. | Use pre-cut sweet potatoes or squash. |
| Vegan/Gluten-Free: Naturally fits these diets. | A scoop of hummus for extra creaminess. | Buy a good quality store-bought tahini dressing. |
| Lots of Vitamins: From the sweet potato and greens. | Some crumbled feta if you’re not vegan. | Double the recipe for easy lunches tomorrow. |
Leftovers and Storage
Got leftovers? Awesome. Lunch for tomorrow is sorted.
Just store the different parts of the bowl in separate containers in the fridge. This keeps everything fresh. The sweet potatoes, quinoa, and beans will last for about 3-4 days.
When you’re ready to eat, you can enjoy it cold or gently warm up the potatoes and quinoa. Assemble the bowl just like you did the first time, with fresh greens and avocado.
FAQs
Q1. My tahini dressing is really thick and clumpy. What did I do wrong?
Ans: You did nothing wrong! Tahini can be tricky. Just keep slowly adding warm water and whisking like crazy. It will smooth out, I promise.
Q2. Can I use a different kind of potato?
Ans: You could, but sweet potatoes are kind of the star here because of their flavor. If you use something like a regular russet potato, it just won’t be the same vibe.
Q3. I don’t like quinoa. What can I use instead?
Ans: Brown rice is a perfect substitute. It has a great chewy texture that works really well in this bowl.
Q4. Is this bowl good for meal prep?
Ans: YES! It’s one of the best. Just follow the make-ahead tips above and keep everything separate until you’re ready to eat.
Wrapping Up
See? A healthy meal doesn’t have to be boring or complicated. This bowl is proof that you can eat food that’s good for your body and also makes your taste buds do a happy dance.
So give it a try. I really think you’ll love it.
When you make it, drop a comment below and let me know how it turned out! I’d love to hear if you made any fun changes or additions. Have fun in the kitchen
