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Overhead shot of a healthy Sweet Potato and Black Bean Buddha Bowl recipe with fresh vegetables and quinoa base.

Sweet Potato and Black Bean Buddha Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Roasted Sweet Potatoes:
  • 2 large sweet potatoes peeled and cubed (2.5 cm or 1-inch)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Sea salt and freshly cracked black pepper to taste
  • For the Buddha Bowl Base:
  • 3 cups cooked quinoa or brown rice
  • 1 can 425g or 15 oz black beans, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1/4 red onion thinly sliced
  • 1 large avocado sliced
  • For the Tahini Dressing:
  • 1/3 cup tahini paste
  • 3 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic finely minced
  • 3 to 4 tbsp warm water to thin

Method
 

  1. Roast the Sweet Potatoes: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 25 to 30 minutes, flipping halfway, until tender and caramelized.
  2. Prep the Grains and Veggies: While the potatoes roast, ensure your quinoa is cooked and fluffy. Chop the tomatoes, cucumber, onion, and avocado. Rinse and drain the black beans.
  3. Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic. The mixture will thicken at first. Whisk in warm water, one tablespoon at a time, until it reaches a smooth, pourable consistency.
  4. Assemble: Divide the cooked quinoa into 4 deep bowls. Arrange the roasted sweet potatoes, black beans, cucumber, tomatoes, and avocado slices in separate piles over the quinoa.
  5. Serve: Drizzle the lemon-tahini dressing generously over the bowls. Garnish with sesame seeds or fresh parsley if desired. Enjoy warm or at room temperature.

Notes

  • Prep Ahead: Roast the sweet potatoes and cook the grains up to 3 days in advance. Store them separately in the refrigerator.
  • The Dressing Trick: Tahini will seize (thicken) when mixed with lemon. Don't panic! Keep whisking and add warm water 1 tablespoon at a time until it becomes smooth and creamy.
  • Crispy Potatoes: Do not crowd the sweet potatoes on the baking sheet, or they will steam instead of roast. Use two pans if necessary.
  • Tame the Onions: Soak sliced red onions in cold water for 10 minutes to remove their harsh, raw bite before adding them to the bowl.
  • Grains: While quinoa offers the highest plant-based protein, brown rice, farro, or pearl couscous are excellent alternatives.
  • Storage: Pack fresh vegetables, roasted components, and dressing in separate containers to prevent the bowls from getting soggy during the week.