Are you ready to embark on a culinary journey that will revolutionize your plant-based eating experience? This Vegan Buddha Bowl is not just a meal—it's a vibrant, nutrient-packed masterpiece that combines the earthy sweetness of roasted sweet potatoes, protein-rich quinoa, and a rainbow of fresh ingredients. Perfect for health-conscious foodies and busy professionals, this recipe proves that vegan meals can be incredibly delicious, satisfying, and Instagram-worthy in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 large sweet potato, diced
- 1 cup quinoa
- 2 cups water
- 1 cup black beans, cooked
- 1 cup corn
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the sweet potato into uniform 1/2-inch cubes. Toss the sweet potato pieces with olive oil, salt, and pepper in a mixing bowl, ensuring each piece is evenly coated.
- Spread the seasoned sweet potato cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
- Rinse the quinoa thoroughly under cold water to remove any bitter saponin coating. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt.
- Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa is cooking, warm the black beans in a small saucepan or microwave. If using canned beans, drain and rinse before heating.
- Slice the avocado into thin, even slices. If not serving immediately, sprinkle with a little lemon juice to prevent browning.
- To assemble the Buddha bowl, divide the cooked quinoa between two serving bowls as the base.
- Arrange the roasted sweet potato cubes, black beans, corn, and avocado slices in separate sections on top of the quinoa.
- Optional: Drizzle with a tahini dressing or sprinkle with additional salt and pepper to taste. Serve immediately while ingredients are warm.
Tips
- Uniform Cutting: Dice your sweet potatoes into consistent 1/2-inch cubes to ensure even roasting and a beautiful presentation.
- Quinoa Prep Hack: Always rinse quinoa thoroughly to remove the natural bitter coating called saponin, which can make your dish taste soapy.
- Roasting Perfection: Use parchment paper for easy cleanup and to prevent sweet potatoes from sticking. Spread them in a single layer for maximum crispiness.
- Avocado Preservation: If preparing in advance, add a splash of lemon juice to sliced avocados to prevent browning.
- Customization is Key: Feel free to swap ingredients based on your preference or what's in your pantry. This recipe is incredibly versatile!
- Meal Prep Friendly: This Buddha bowl can be partially prepared ahead of time. Roast sweet potatoes and cook quinoa in advance for quick assembly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
