Description
A nutritious and colorful Buddha bowl packed with roasted sweet potatoes, black beans, fresh veggies, and a creamy dressing.
Ingredients
- 1 large sweet potato, diced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1 cup shredded kale
- 1/4 cup chopped cilantro
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook quinoa according to package instructions.
- Mix tahini, lemon juice, and water to make the dressing.
- Assemble bowl with quinoa, roasted sweet potatoes, black beans, avocado, kale, and cilantro.
- Drizzle with tahini dressing and serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Swap quinoa for brown rice if preferred.
- Add extra veggies like bell peppers or cucumbers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American