Rainbow Power Bowl is the essence of a healthy, filling, and incredibly appetizing meal that delights both in taste and appearance. It is a complete, balanced composition that provides the body with everything it needs: valuable protein from quinoa and chickpeas, healthy carbohydrates from sweet potato, vitamins and fiber from crunchy, fresh vegetables, and good fats from creamy peanut sauce. The inspiration for this dish comes from the popular 'Buddha bowls' found around the world, which are bowls full of goodness, where each ingredient is carefully selected and arranged separately, creating an aesthetic mosaic of colors and textures. The sweetness of roasted sweet potato perfectly complements the bold, slightly spicy peanut sauce with hints of ginger and lime, while the crunchiness of raw vegetables adds freshness and lightness to the dish. It is perfect for lunch, a light dinner, or a post-workout meal. It is 100% vegan and gluten-free.
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Start by preheating the oven. Set it to 200°C with the convection function (or 220°C in top-bottom mode). Prepare a large baking tray and line it with baking paper. The paper will prevent the sweet potatoes from sticking to the tray and make it easier to clean.
Thoroughly wash the sweet potato under running water, scrubbing the skin with a vegetable brush, and then dry it with a paper towel. You don't need to peel it; the skin is delicious and full of fiber after baking. Place the sweet potato on a cutting board, trim off the tough ends, and then cut it into even cubes about 2 cm on each side.
Transfer the chopped sweet potato to a large bowl. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and pepper. Mix everything thoroughly with your hands, ensuring each cube of sweet potato is evenly coated with oil and spices. This is the key to achieving the perfect flavor and color.
Spread the seasoned sweet potatoes on the prepared baking sheet in a single, even layer. Make sure the cubes are not overlapping - this way they will roast nicely instead of steaming. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the sweet potatoes with a spatula to ensure they brown evenly.
While the sweet potatoes are baking, prepare the quinoa. Place the quinoa in a fine sieve and rinse it thoroughly under cold running water, stirring with your hand for about a minute. This step is very important to remove saponins - the natural, bitter coating of the grains.
Rinse the quinoa and transfer it to a small pot. Pour in 200 ml of cold water (a ratio of 1:2, meaning two parts water to one part quinoa) and add a pinch of salt. Bring to a boil over medium heat. Once the water starts to boil, reduce the heat to the minimum, cover the pot with a lid, and cook for about 15 minutes, until the quinoa has absorbed all the water. Then remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently 'fluff' it with a fork.
Open the can of chickpeas. Transfer its contents to a sieve or colander and rinse thoroughly under cold running water until the foam disappears. Set aside to drain well.
Bring a small amount of water to a boil in a small pot. Add the frozen edamame to the boiling water and cook for 3-4 minutes. After that, drain them in a colander and rinse with cold water to stop the cooking process and preserve their beautiful green color.
Prepare the remaining vegetables. Using a sharp knife, finely shred a piece of red cabbage. Wash and dry the cucumber, then slice it into thin rounds or half-moons. Wash the carrot, peel it with a vegetable peeler, and then grate it on a coarse grater or cut it into very thin sticks (known as julienne).
Prepare the ingredients for the sauce. Peel the garlic and crush it using a garlic press or grate it on the finest grater. Peel the ginger with a teaspoon (this is the easiest way) and also grate it on the same grater. Squeeze the juice from the lime.
In a small bowl or jar, combine the peanut butter, soy sauce, maple syrup, freshly squeezed lime juice, and grated garlic and ginger. Add 2-3 tablespoons of warm water. Using a small whisk or fork, vigorously mix everything until the ingredients are combined and a smooth, creamy sauce with the consistency of runny honey is formed. If the sauce is too thick, add one teaspoon of water at a time until you reach the desired consistency. Taste and adjust seasoning if necessary.
It's time to assemble our creation! Prepare two deep bowls. Place an equal portion of cooked quinoa at the bottom of each, creating a base.
Based on the quinoa, start arranging the remaining ingredients. Do this in separate sections, one next to the other, moving around the bowl in a circle. Arrange a portion of warm, roasted sweet potatoes, a handful of chickpeas, a portion of green edamame, a pile of purple cabbage, slices of cucumber, and grated carrot. Try to make the colors contrast with each other - this will make the bowl look incredibly appetizing.
Ready, colorful bowls, generously drizzle with the prepared peanut sauce, spreading it over all the ingredients. Finally, if you are using optional ingredients, sprinkle everything with toasted sesame seeds for crunch and garnish with fresh coriander leaves. Serve immediately while the sweet potatoes are still warm.
The concept of the 'Buddha Bowl' gets its name from the distinctive rounded shape of the bowl, which is filled with ingredients to create a 'belly' resembling the belly of Buddha. It symbolizes abundance, balance, and mindful eating.
Serve in wide, ceramic bowls to highlight the colors of the ingredients. You can place chopsticks next to the bowl for a more authentic experience or simply a fork. An extra sauce served in a small jug is always a good idea. You can also add slices of avocado for an extra dose of healthy fats.
This dish is perfect for meal prep! Store all ingredients (cooked quinoa, roasted sweet potatoes, chopped vegetables) in separate, airtight containers in the fridge for up to 3 days. Keep the sauce in a jar. Assemble the bowl just before serving to keep the vegetables crunchy.
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