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Buddha Bowl
A nourishing bowl with roasted sweet potato, quinoa, avocado, edamame and tahini dressing. Seasoning the quinoa while it's still warm lets it absorb flavour properly instead of tasting bland once it's piled into the bowl.
Ingredients
Instructions
Roast sweet potato with olive oil and seasoning at 200C for 25 minutes.
Cook quinoa according to packet, season.
Make tahini dressing: blend tahini, lemon juice, garlic and water until smooth.
Arrange quinoa as base in bowls.
Add roasted sweet potato, edamame, avocado, tomatoes and greens.
Drizzle tahini dressing generously over everything.
Scatter with sesame seeds and microgreens.
Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
