Buddha Bowl of Power with Roasted Sweet Potato, Quinoa, and Peanut Tahini Sauce - photo 1
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Buddha Bowl of Power with Roasted Sweet Potato, Quinoa, and Peanut Tahini Sauce

Pikantne Vegan dishes Vegetarian Dishes Salads 60 min Easy 39 wyświetleń ~34.30 PLN - (0)
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Description

Buddha Bowl, or 'Buddha bowl', is a dish that embodies healthy, balanced, and conscious eating. The name refers to the abundant, rounded belly of Buddha and symbolizes a meal full of harmony, colors, and nutritional value. Our version is a perfect composition for regaining energy and avoiding a feeling of heaviness. The heart of the dish is golden roasted, naturally sweet sweet potatoes, providing complex carbohydrates and beta-carotene. They are accompanied by fluffy quinoa – a source of complete plant protein. Crunchy chickpeas, fresh edamame, purple cabbage, and juicy cucumber create a rainbow of flavors and textures. The whole is tied together with a velvety, slightly nutty sauce based on tahini paste, with a hint of lemon freshness and the sweetness of maple syrup. This dish not only satisfies for a long time but also pleases the eye and provides the body with everything it needs to function efficiently without feeling tired.

Ingredients (17)

Servings:
2
  • Sweet potato 400 g
  • Quinoa 100 g
  • Ciecierzyca konserwowa 240 g
  • Edamame (young soybeans, shelled, frozen) 100 g
  • Red cabbage 150 g
  • Long cucumber 150 g
  • Extra virgin olive oil 0.2 łyżek
  • Tahini (sesame paste) 60 g
  • Lemon juice 30 ml
  • Maple syrup 15 ml
  • Garlic 1 ząbek
  • Water 60 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Sesame seeds (black or white) 1 łyżeczka
  • Fresh cilantro 10 g
💰 Szacowany koszt dania: ~34.30 PLN (17.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Roasted Sweet Potatoes

1

Preheat the oven to 200°C (fan) or 220°C (conventional). Meanwhile, prepare the sweet potato. Wash it thoroughly under running water; you don't need to peel it – the skin is delicious and full of fiber after baking. Dry the sweet potato with a paper towel. Cut it into even cubes about 2 cm on each side. Even pieces will ensure even baking.

Ingredients: Sweet potato
Use a large, sharp cutting board and a stable chef's knife. Sweet potatoes are hard, so be careful with your fingers. Dicing instead of slicing increases the surface area that can caramelize.
2

Transfer the chopped sweet potato to a large bowl. Add olive oil, smoked paprika, 2-3 pinches of salt, and 2 pinches of freshly ground pepper. Mix everything thoroughly with your hands so that each piece of sweet potato is evenly coated with oil and spices. This is the key to achieving a crispy skin and deep flavor.

Ingredients: Sweet potato, Extra virgin olive oil, Papryka wędzona słodka, Salt, Pieprz czarny świeżo mielony
It's best to mix by hand – this allows you to 'massage' the spices into the vegetables. Use a large enough bowl so nothing spills out.
3

Line a large baking sheet with parchment paper. Spread the prepared sweet potatoes in a single layer on it. Make sure the pieces do not overlap – they need space to roast, not steam. Place the baking sheet in the preheated oven and bake for 25-30 minutes. Halfway through cooking (after about 15 minutes), stir the sweet potatoes with a spatula to ensure they brown evenly on all sides. The finished sweet potatoes should be soft on the inside and lightly caramelized on the outside.

Using parchment paper prevents sticking and makes cleanup easier. If you don't have a large baking tray, use two smaller ones. The key to crispiness is a single layer!

Cooking Quinoa and Preparing Vegetables

4

While the sweet potatoes are baking, cook the quinoa. Rinse 100g of quinoa in a fine sieve under cold running water very thoroughly. Rinse for about a minute, rubbing the grains with your hand. This step is crucial to remove saponins, which give quinoa a bitter taste. Transfer the rinsed quinoa to a small pot, add 200 ml of cold water (ratio 1:2), and add a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for 15 minutes until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes. Finally, 'fluff' the quinoa with a fork.

Ingredients: Quinoa, Salt, Water
Use a sieve with very fine mesh to avoid losing the grains. Do not lift the lid while cooking! Leaving the quinoa for 5 minutes after cooking allows it to 'rest' and become perfectly fluffy.
5

Prepare the remaining vegetables. Finely shred the red cabbage with a sharp knife. Wash, dry, and slice the cucumber into half-moons or cubes. If using frozen edamame, pour boiling water over it in a small bowl and let it sit for 3-4 minutes, then drain. Drain the canned chickpeas in a sieve and rinse under cold water to remove excess salt and brine.

Ingredients: Red cabbage, Long cucumber, Edamame (young soybeans, shelled, frozen), Ciecierzyca konserwowa
A mandoline is great for shredding cabbage if you have one – you'll get perfectly thin strips. Blanching the edamame makes it slightly soft, yet still crunchy, and gives it a beautiful green color.

Preparation of Tahini Peanut Sauce

6

In a small bowl or jar, combine all the sauce ingredients: tahini paste, freshly squeezed lemon juice, maple syrup, and garlic pressed through a garlic press or very finely chopped. Add a pinch of salt.

Ingredients: Tahini (sesame paste), Lemon juice, Maple syrup, Garlic, Salt
Using a jar is a great trick! You can pour all the ingredients into it, screw the lid on, and shake vigorously until the sauce becomes smooth. It's quicker and easier than mixing with a spoon.
7

Start mixing the sauce ingredients with a small whisk or fork. At first, the sauce may look clumpy and very thick – this is a normal reaction of tahini when it comes into contact with liquid. Don't worry about it and keep mixing, gradually adding cold water one tablespoon at a time. Mix vigorously until the sauce reaches a smooth, creamy consistency similar to pouring yogurt. Taste and adjust seasoning with more salt or lemon juice if needed.

Ingredients: Water
The key is to gradually add water. If you pour all the water in at once, it will be harder to achieve a smooth emulsion. You can adjust the consistency of the sauce – if you prefer it thicker, add less water; if you want it thinner, add more.

Buddha Bowl Composition

8

It's time to assemble the bowl! Prepare two deep bowls. At the bottom of each, place a portion of cooked quinoa. Next, arrange the remaining ingredients side by side, creating colorful sections: a portion of warm roasted sweet potatoes, a handful of chickpeas, a portion of crunchy red cabbage, slices of cucumber, and green edamame. Try not to mix the ingredients, but rather arrange them in aesthetic 'moons' next to each other.

Ingredients: Quinoa, Sweet potato, Ciecierzyca konserwowa, Red cabbage, Long cucumber, Edamame (young soybeans, shelled, frozen)
The visual aspect of a Buddha Bowl is very important – we eat with our eyes too! Arranging the ingredients in separate groups allows you to enjoy each flavor individually or mix them as you wish right on the plate.
9

When all the ingredients are in the bowl, generously drizzle everything with the prepared tahini sauce. Finally, if using, sprinkle everything with sesame seeds for extra crunch and chopped fresh coriander leaves for aroma. Serve immediately while the sweet potatoes are still warm.

Ingredients: Sesame seeds (black or white), Fresh cilantro
Don't skimp on the sauce! It brings all the flavors together. You can serve an extra portion of sauce in a small bowl on the side, so everyone can add it to their liking.

Fun Fact

💡

Quinoa, one of the main ingredients in this bowl, was called by the Incas 'the mother of all grains' and considered sacred. Due to its extraordinary nutritional properties, NASA considered cultivating it on spacecraft during long missions.

Best for

Lekki obiad w środku tygodnia Posiłek regeneracyjny po treningu Zdrowa kolacja Elegancki wegański lunch Meal prep na kilka dni

Tips

🍽️ Serving

Serve in deep, wide bowls that can hold all the ingredients and allow for easy mixing. To make the dish even more satisfying, you can add half a sliced avocado or a handful of roasted cashews.

🥡 Storage

This dish is perfect for meal prep! Store all the ingredients (cooked quinoa, roasted sweet potatoes, chopped vegetables) in separate airtight containers in the fridge for up to 3 days. Keep the tahini sauce separately in a jar. Assemble the bowl just before serving to keep the vegetables crunchy.

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