Black Bean and Sweet Potato Buddha Bowl
A colorful, nutrient-dense bowl featuring roasted sweet potatoes, black beans, quinoa, avocado, and a creamy tahini dressing. A complete plant-based meal.
Prep Time
20 minutes
Cook Time
30 minutes
Servings
4 people
Difficulty
Easy
Vegetarian
Ingredients
2 medium sweet potatoes, cubed
1 can (15 oz) black beans, rinsed and drained
1 cup quinoa, cooked
2 avocados, sliced
2 cups kale, chopped
1 cup corn kernels (fresh or frozen)
1/4 cup red onion, thinly sliced
1/4 cup tahini
2 tbsp lemon juice
2 tbsp water
1 tbsp maple syrup
1 clove garlic, minced
Salt and pepper to taste
Pumpkin seeds for garnish
Instructions
1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Peel and cube sweet potatoes into 1-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper.
3
Roast sweet potatoes for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
4
While sweet potatoes roast, prepare quinoa according to package directions. Let cool slightly.
5
Rinse and drain black beans. If using frozen corn, thaw it.
6
Make tahini dressing: Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth. Add more water if too thick.
7
Massage kale with a bit of olive oil and lemon juice to soften.
8
To assemble bowls: Divide quinoa among 4 bowls. Top with roasted sweet potatoes, black beans, corn, kale, and avocado slices.
9
Drizzle with tahini dressing and garnish with red onion and pumpkin seeds.
10
Serve immediately. Can be prepared ahead and assembled just before serving.
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