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Buddha Bowl with Turmeric Tahini Sauce
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4.70 from 10 votes

Buddha Bowl with Turmeric Tahini Sauce

My Buddha Bowl with Turmeric Tahini Sauce is a delicious, vibrant, plant-based dish that's packed with nutritious ingredients!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree, Main Course
Cuisine: American
Servings: 4
Calories: 663kcal
Author: Dr. Sonali Ruder

Ingredients

Buddha Bowl:

  • 2 large sweet potatoes peeled and diced
  • 1 ½ tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon kosher salt
  • 4 cups cooked quinoa, brown rice or other whole grain
  • 1 can (15 oz) READ Classic 4-Bean salad, drained
  • 2 cups shredded purple cabbage
  • 2 cups baby spinach
  • 1 avocado sliced
  • Cilantro leaves for garnish

Turmeric Tahini Sauce:

  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ clove garlic grated
  • ½ teaspoon turmeric
  • ¼ cup warm water
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • Toss the sweet potatoes with the olive oil, cumin, coriander and salt. Roast in the oven until tender, about 20 minutes. Remove from oven.
  • To make the sauce, mix all of the sauce ingredients together in a bowl. Season with salt and pepper to taste.
  • To assemble the bowls, divide the quinoa among four bowls. Top with equal portions of roasted sweet potatoes. Top each bowl with some 4-bean salad, cabbage, spinach, avocado and cilantro. Drizzle some sauce on top. Serve extra sauce on the side.

Nutrition

Calories: 663kcal | Carbohydrates: 80g | Protein: 19g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 512mg | Potassium: 1287mg | Fiber: 18g | Sugar: 8g | Vitamin A: 10735IU | Vitamin C: 28.1mg | Calcium: 140mg | Iron: 6.4mg