This delicious bowl of goodness is so filling and nutritious, too. Fresh, healthy and loaded with yummy quinoa, roasted sweet potatoes, naan with hummus and vegetables and a lemon Tahini dressing. I deconstructed the bowl for my kids because they don’t like their food touching 😀 But otherwise load up some bowls with these ingredients and serve them to everyone for dinner! A complete meal that will not have you missing meat one bit. Enjoy!
Quinoa & Candied Sweet Potato Buddha Bowl
Course: MainCuisine: MediterraneanDifficulty: Easy6
servings10
minutes35
minutesIngredients
4 large sweet potatoes, peeled and cut into 1/2” cubes
olive oil
1/4 cup brown sugar
1 teaspoon garlic powder
sea salt
1 package quinoa, cooked per package directions
6 pieces naan bread
red pepper hummus
head of lettuce, washed and chopped
2 cups cherry tomatoes, washed and halved
1 cup radishes, thinly sliced
Tahini paste
lemon juice
salt and pepper, to taste
Directions
- Preheat oven to 400 degrees. Spread sweet potatoes out onto large sheet pan, coat generously in olive oil and sprinkle with brown sugar and garlic powder. Toss to cover them evenly and then spread out into single layer. Bake for approximately 30-40 minutes, flipping halfway, until they start to crisp on the outside and become a nice golden brown. Remove from oven, sprinkle with seas salt and set aside.
- Cook quinoa on stove top following package directions, fluff with fork and set aside.
- To assemble the salad bowl, place naan bread to side of each bowl and place a heaping of lettuce in bowl as well. Then, transfer the sweet potatoes and quinoa, leaving space to pile in spoonfuls of tomatoes and some radishes, then spoon a dollop of hummus over the naan.
- To make Tahini dressing, dilute 1/4 cup Tahini paste with a couple tablespoons of water until it gets a smooth consistency. Then, add about a teaspoon of lemon juice and stir until combined. Season with a little salt and pepper and then drizzle over your salad bowl. Enjoy!