Incredibly delicious and immensely satisfying, this protein-packed Vegan Buddha Bowl with Sweet Potatoes and Quinoa is easy to throw together, perfect for meal prep, and ready in 30 minutes or less! This bowl features an epic Lemon Miso Tahini Dressing, and the whole bowl is super easy to customize.
Vegan, Oil-free, Gluten-free, Nut-free, Sugar-free, Soy-free
- 4 medium sweet potatoes, washed, sliced in 1/2" medallions and quartered
- 1.5 cups dry quinoa
- 3 cups water
- 1 yellow squash (or sub broccoli, zucchini, eggplant, cauliflower, etc.)
- 1 pound kale, washed, roughly chopped
- 1 cup grape tomatoes, halved
- 1.5 cups (or 1-15 oz can) kidney beans, drained and rinsed
- 1 batch Lemon Miso Tahini dressing
- Avocado for serving, optional
- Place cut sweet potatoes in a 425 degrees F (218 degrees C) oven on a lined baking tray. Spritz them with water (salt and pepper if you desire, but I find they don't need it if I'm using a dressing).
- While sweet potatoes are cooking, prepare Lemon Miso Tahini dressing.
- At the 15 minute mark, remove sweet potatoes from oven, mist with water, and put back in oven. This keeps them from drying out.
- Rinse your dry quinoa and add to a pot. Add 3 cups of water and stir. Bring to a boil, then turn the heat down to medium. Stir occasionally.
- For your yellow squash or other veggie, you can either roast it or pan cook it. To roast it, throw it in the oven for the last 15 minutes of baking. Just place each slice on a lined baking tray in a single layer. To pan cook it, heat a skillet over medium high heat. I cooked it for about 10 minutes, flipping often. I did not need to use any water or anything in the pan, but add it if you need to.
- If you haven't washed and chopped your kale, do it now. Trim the thickest part of the stem if desired. I find they have a nice crunch in this bowl, but to each their own.
- When the quinoa has absorbed all the water and the germ is exposed (the quinoa will appear to have white "threads" on top), remove it from heat.
- Steam the kale: Boil about 1/2 inch water in a steamer pot. Add your kale to the steamer basket, put the lid on the pot, and cook for 2-4 minutes, depending on how soft you like your kale.
- Heat up your beans in the microwave or a small pot. Halve your tomatoes.
- Put everything together in a bowl and drizzle on the dressing. Enjoy!
- Leftovers will keep up to 5 days in the fridge. Recommend to store items separately to mix and match.
- Place Nutritional information does not include dressing or optional add-ons.
- Category: Entrees
- Method: Oven, stove
- Cuisine: American
Keywords: vegan buddha bowl, 30 minute dinner, quick vegan meals, sweet potato recipes, quinoa recipes, vegan, gluten-free, oil-free, soy-free, sugar-free, nut-free