How to make Sweet Potato Buddha Bowl

Step 1

Peel and dice the potatoes, season with salt, pepper, and half the oil, and roast them for 20 minutes at 210°C (410°F) static.

Step 2

Meanwhile, simmer well-rinsed quinoa in a pot with 600 ml / 1 pint of boiling water for 15 minutes until fluffy.

Step 3

Add broccoli to the tray with the potatoes, season with salt and pepper, and return to the oven for 10 minutes.

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Step 4

In a skillet, sauté the black beans with oil and crushed garlic for 5 minutes.

Step 5

Make basil pesto by blending basil with tahini, garlic, and the zest and juice of the lemon until smooth—add a splash of water to thin out the pesto if needed.

Step 6

Finally, divide the quinoa, beans, and roasted veggies among bowls and top with the tahini pesto.

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