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. View Recipe

Step 2

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

Step 3

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

1500 Calorie Weight-Loss Meal Plan

{{#items}} {{percentage}}% OFF | CODE: {{code}} {{/ items}} {{^ items}} {{/ items}} $9.99 Snap it up

Step 4

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

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. View Recipe

Step 6

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