Sweet Potato and Beet Buddha Bowl with Creamy Maple Tahini Dressing

Introduction

Eating the rainbow is not only visually appealing but also health-promoting, and Buddha bowls are the perfect way to enjoy a nutrient-rich, colorful meal. The Sweet Potato and Beet Buddha Bowl with Creamy Maple Tahini Dressing combines hearty roasted vegetables, leafy greens, and a rich, velvety dressing that ties it all together. Packed with vitamins, fiber, and plant-based protein, this Buddha bowl offers an explosion of flavors and a variety of textures that are not only satisfying but incredibly nourishing.

This recipe is perfect for meal prep or a wholesome weeknight dinner. By using simple and fresh ingredients, you’ll find it easy to create a bowl full of goodness in under an hour.

Ingredients:

For the Bowl:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1 cup cooked quinoa or brown rice
• 2 cups mixed baby greens (kale, spinach, or arugula)
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 1 cup cooked chickpeas, rinsed and drained
• 1 tablespoon pumpkin seeds (or any seeds/nuts of choice)
• Fresh herbs (like cilantro or parsley) for garnish

For the Creamy Maple Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons pure maple syrup
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2–4 tablespoons warm water (to thin the dressing)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Preparation:

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet lined with parchment paper, spread out the cubed sweet potatoes and diced beets.
3. Drizzle olive oil over the vegetables and sprinkle with salt, black pepper, and smoked paprika if using. Toss well to coat evenly.
4. Roast in the oven for 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Quinoa or Rice

1. While the vegetables are roasting, cook 1 cup of quinoa or brown rice according to package instructions. Fluff with a fork and set aside.

Step 3: Prepare the Dressing

1. In a medium-sized bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and pepper.
2. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be smooth and pourable.

Step 4: Assemble the Buddha Bowl

1. In a large bowl or plate, arrange a generous bed of mixed greens as the base.
2. Add a scoop of quinoa or rice, followed by roasted sweet potatoes and beets.
3. Arrange sliced avocado, shredded red cabbage, and cooked chickpeas around the bowl in a visually pleasing manner.
4. Sprinkle pumpkin seeds on top and drizzle with the Creamy Maple Tahini Dressing.
5. Garnish with fresh herbs for an extra burst of flavor.

COOKING Notes:

• Customizable Vegetables: Feel free to substitute or add other seasonal vegetables like roasted carrots, Brussels sprouts, or broccoli.
• Quinoa Alternatives: You can use brown rice, farro, or even cauliflower rice for a lower-carb option.
• Dress to Impress: The dressing can be made in advance and stored in the refrigerator for up to a week.

Serving Suggestions:

• Serve this Buddha bowl warm, at room temperature, or even chilled for a refreshing meal.
• Pair it with a side of warm pita bread or a simple soup for a hearty, complete meal.
• This bowl also works great as a meal-prep option; store the components separately and assemble when ready to eat.

Tips:

• Meal Prep-Friendly: Roast the vegetables and cook the quinoa ahead of time to make assembly quick and easy during busy weekdays.
• Storage: Keep leftover Buddha bowl components in airtight containers in the refrigerator for up to 4 days.
• Perfect Dressing: If your tahini is too thick, warm it slightly before mixing to achieve a smoother texture.
• Extra Crunch: Add roasted chickpeas or crispy shallots on top for an added crunch.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 12g
• Sodium: 400mg
• Note: Nutritional values may vary depending on specific ingredients and portions.

Conclusion

The Sweet Potato and Beet Buddha Bowl with Creamy Maple Tahini Dressing is a wholesome, plant-based meal that will leave you feeling nourished and energized. With its vibrant colors and a harmonious blend of flavors, this Buddha bowl can be enjoyed any time of year. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this bowl is an excellent choice. Try it for your next lunch or dinner and savor the rich, earthy flavors balanced with the tangy-sweet dressing.

Sweet Potato and Beet Buddha Bowl with Creamy Maple Tahini Dressing

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Bowl:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1 cup cooked quinoa or brown rice
• 2 cups mixed baby greens (kale, spinach, or arugula)
• 1 avocado, sliced
• 1 cup shredded red cabbage
• 1 cup cooked chickpeas, rinsed and drained
• 1 tablespoon pumpkin seeds (or any seeds/nuts of choice)
• Fresh herbs (like cilantro or parsley) for garnish

For the Creamy Maple Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons pure maple syrup
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2–4 tablespoons warm water (to thin the dressing)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

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Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet lined with parchment paper, spread out the cubed sweet potatoes and diced beets.
3. Drizzle olive oil over the vegetables and sprinkle with salt, black pepper, and smoked paprika if using. Toss well to coat evenly.
4. Roast in the oven for 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Cook the Quinoa or Rice

1. While the vegetables are roasting, cook 1 cup of quinoa or brown rice according to package instructions. Fluff with a fork and set aside.

Step 3: Prepare the Dressing

1. In a medium-sized bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and pepper.
2. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency. It should be smooth and pourable.

Step 4: Assemble the Buddha Bowl

1. In a large bowl or plate, arrange a generous bed of mixed greens as the base.
2. Add a scoop of quinoa or rice, followed by roasted sweet potatoes and beets.
3. Arrange sliced avocado, shredded red cabbage, and cooked chickpeas around the bowl in a visually pleasing manner.
4. Sprinkle pumpkin seeds on top and drizzle with the Creamy Maple Tahini Dressing.
5. Garnish with fresh herbs for an extra burst of flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450
• Sodium: 400mg
• Protein: 12g