This vegan Buddha bowl recipe is a nutritious and delicious way to eat a variety of plant-based foods in one meal. Buddha bowls are typically made with a mix of grains, veggies, and protein sources, making them a great option for a filling and balanced meal. This recipe includes roasted sweet potato, quinoa, black beans, avocado, and a tangy tahini dressing. It's easy to prepare and customizable to suit your taste preferences.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the cubed sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the sweet potato out in a single layer on the prepared baking sheet.
Roast the sweet potato for 25-30 minutes or until tender and lightly browned, stirring halfway through.
In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed.
In a small bowl, whisk together the tahini, water, apple cider vinegar, maple syrup, garlic powder, salt, and pepper until smooth.
To assemble the Buddha bowls, divide the quinoa, black beans, roasted sweet potato, and avocado among four bowls. Drizzle the tahini dressing over each bowl.
Garnish with fresh cilantro, if desired, and serve.