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Nourishing Sweet Potato & Broccoli Buddha Bowl

A colorful and nourishing grain bowl featuring roasted sweet potatoes, broccoli, quinoa, chickpeas, avocado, and a creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Healthy, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bowl Ingredients
  • 2 sweet potatoes peeled and diced
  • 2 cups broccoli florets
  • 1 cup quinoa uncooked
  • 1 can chickpeas drained and rinsed
  • 1 avocado sliced
  • 1 cup shredded carrots
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Tahini Dressing
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 2-4 tbsp warm water

Equipment

  • Baking sheet
  • Saucepan
  • Mixing bowl
  • Whisk

Method
 

  1. Cook quinoa according to package directions and fluff with a fork.
  2. Preheat oven to 400°F (200°C).
  3. Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Spread on baking sheet and roast 20–25 minutes until tender.
  5. Steam or roast broccoli until bright green and tender.
  6. Warm chickpeas in skillet with olive oil and pinch of salt.
  7. Whisk tahini, lemon juice, maple syrup, olive oil, garlic, and warm water until smooth.
  8. Assemble bowls with quinoa, sweet potatoes, broccoli, chickpeas, carrots, and avocado.
  9. Drizzle with tahini dressing and garnish before serving.

Notes

Swap quinoa with brown rice or farro. Add tofu or tempeh for additional protein.