Roasted Sweet Potato & Broccoli Buddha Bowl With Maple Tahini Dressing

4 Cups
25 min

A hearty and healthy Roasted Sweet Potato and Broccoli Buddha bowl topped with a delicious Maple Tahini Dressing: The perfect flavorful Vegan meal! Made with quinoa, this lunch bowl is gluten-free too!

After making that Thai Peanut Sweet Potato & Chicken Buddha Bowl some time ago, I just got way obsessed with the whole sweet potato and peanut sauce combo. I made it for lunch every day for a week straight and actually started running low on peanut butter!

So when I saw that jar of tahini at the back of my fridge, I just knew what my lunch plans for the next day would be.

The combination of that sauce with the very roasted veggies was so good, I’ve found my second love. Tahini really is such a hidden gem!

Try this buddha bowl for your next vegan or vegetarian meal prep lunch and you’re going to be just as hooked as I am!

Roasted Sweet Potato & Broccoli Buddha Bowl With Maple Tahini Dressing
Recipe details
  • 4  Cups
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1 cup Quinoa, Cooked (185g, or ⅓ cup uncooked)
Sweet Potato & Broccoli:
  • 2 cups Broccoli, Chopped (180g)
  • 1 cup Sweet Potato, Chopped (122g, ½ large)
  • ⅓ medium Onion (35g)
  • ½ tsp Olive Oil
  • ¼ tsp Cumin
  • ¼ tsp Chili Powder
  • ¼ tsp Garlic Powder
Maple Tahini Dressing:
  • 2 Tbsp Creamy Tahini (28g)
  • 3 Tbsp Water
  • 1 tsp Lemon Juice
  • 1½ tsp Maple Syrup, Stevia Sweetened preferred
  • ½ tsp Minced Garlic
  • ¼ tsp Crushed Red Chili Pepper Flakes, Optional

If using uncooked quinoa, cook according to instructions in notes.
Preheat oven to 400°F.
Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.
Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
Bake for 15 minutes.
In a small bowl, stir together ingredients for dressing.
Transfer cooked quinoa to a bowl, add roasted veggies, drizzle on tahini dressing and toss.
  • To cook quinoa: Rinse thoroughly in cold water (this is required to avoid any bitter taste). Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes. Fluff with a fork and transfer to bowl.
Haylee Jane Monteiro
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