Easy Sweet Potato Buddha Bowl

Easy Sweet Potato Buddha Bowl


Serves 4

Preheat oven to 190 degrees celsius. Line a baking tray with parchment paper.

Peel your sweet potato and cut into 2cm chunks. Place in a bowl with the chilli powder, oregano and oil. Season with a generous pinch of salt and pepper and toss to combine. Lay in a single layer on your baking tray and roast for 30-35 minute or until caramelised and golden.

Next, trim your green beans. Bring a small pot of water to the boil. Once boiling blanch the beans for 1-2 minutes, drain and refresh under cold water. You want them to still be a little crunchy.

Make your dressing by combining all the ingredients in a jar and shaking vigorously. Use a spoon to make sure all the tahini has been mixed in then shake again. It should be creamy and thick but not stiff. If it seems stiff add a little more water and stir to combine. Taste and adjust seasoning as you see fit.

Build bowls with quinoa at the bottom, topped with the lettuce and green beans then the sweet potato, avocado sprouts and seeds and drizzled in the dressing. Serve extra dressing on the side.

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