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RECIPE STORY

Sweet Potato Buddha Bowl

by

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This hearty quinoa salad is perfect when your body craves a nourishing and healthy meal.

In under 500 calories, each bowl is a real powerhouse of fibres, plant-based proteins, and vitamins.

Health

Time

35m

Cost

Nutrients

458 kcal

Carbs 61 grams

Sugars 7 grams

Total Fats 11 grams

Saturates 2 grams

Fibers 20 grams

Proteins 21 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Sesame

Servings

4

Step 1

Toss diced potatoes with 1/2 tbsp of oil, salt and pepper. Then, roast them for 20 minutes at 210°C (410°F).

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g
Step 2

Meanwhile, simmer the quinoa in a pot with boiling water for 12 minutes. Then, drain it and set aside.

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g
Step 3

Now, add the tenderstem broccoli to the tray, season with salt and pepper, and roast all for 10 minutes.

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g
Step 4

In the meantime, sauté the beans with 1/2 tbsp of oil and crushed garlic for 5 minutes.

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g
Step 5

In a food processor, blitz basil, tahini, garlic, and the zest and juice of the lemon until smooth. Add a bit of water to loosen up the sauce.

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g
Step 6

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

Ingredients List

Tahini Pesto


Fresh Basil50g
Tahini2tbsp
Garlic Cloves1
Lemon1

Bowl


Sweet Potato300g
Dry Quinoa200g
Extra Virgin Olive Oil1tbsp
Tenderstem Broccoli280g
Garlic Cloves1
Canned Black Beans (drained weight)480g

MEAL PLAN

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