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Healthy Roasted Sweet Potato Buddha Bowl Recipe with Easy Tahini Sauce

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A nourishing and satisfying bowl featuring caramelized roasted sweet potatoes, quinoa, chickpeas, mixed greens, and a creamy, tangy tahini sauce. Perfect for a quick, wholesome meal that feels indulgent without being heavy.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked quinoa (or brown rice)
  • 1 cup canned chickpeas, drained and rinsed
  • 2 cups mixed greens (baby spinach, arugula, or kale)
  • ½ cup shredded red cabbage
  • 1 ripe avocado, sliced
  • ¼ cup tahini paste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup
  • 3–4 tablespoons water, to thin
  • Salt, to taste
  • Optional toppings: toasted pumpkin seeds or sesame seeds, fresh herbs like parsley or cilantro, red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread them out in a single layer on the baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender inside with slightly crispy, caramelized edges.
  4. While the sweet potatoes roast, rinse 1 cup of quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  5. In a small bowl, whisk together tahini paste, lemon juice, minced garlic, and maple syrup. Add water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Season with salt to taste.
  6. In serving bowls, start with a base of mixed greens and shredded red cabbage. Add a scoop of quinoa, roasted sweet potatoes, chickpeas, and sliced avocado.
  7. Drizzle the tahini sauce generously over the assembled bowl. Sprinkle with optional toasted pumpkin seeds or fresh herbs for texture and extra flavor.
  8. Serve immediately or refrigerate for up to 2 days. The flavors deepen if you let it rest a bit, but the avocado is best fresh.

Notes

Do not overcrowd the sweet potato cubes on the baking sheet to ensure crispy edges. Toast chickpeas in a dry skillet with paprika for extra crunch if desired. Stir tahini paste well before measuring to avoid separation. Prepare quinoa ahead or use leftovers to save time. Avocado is best added fresh to prevent browning. Optional toppings like toasted seeds and fresh herbs add texture and brightness.

Nutrition

Keywords: roasted sweet potato, buddha bowl, tahini sauce, healthy lunch, vegan, gluten-free, quinoa bowl, plant-based, easy meal prep

Find it online: https://tastypierecipes.com/healthy-roasted-sweet-potato-buddha-bowl-recipe-with-easy-tahini-sauce/