Mediterranean Sweet Potato Buddha Bowl is really a great meal idea.
I like how colorful this recipe is when served.
Mediterranean Sweet Potato Buddha Bowl
This is an easy and healthier meal recipe that tastes good too.
I like that this vegan meal idea is packed with protein too!
Did you try my Greek Chickpea Salad recipe?
That is a similar chickpea salad recipe that is made with a Greek flair.
This recipe however, is more like a meal hence, it is called a ‘bowl’ rather than a salad.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is especially for anyone asking what makes it a Buddha Bowl.
Since this recipe really does remind me of a salad, I think this is a justified question.
This is because I have seen a lot of different kinds of recipes called a ‘salad’ even though they may not fall within the definition of what most people would consider to be a salad.
Technically, a Buddha bowl is more of a meal than it is a salad.
This is because while a Buddha bowl contains a variety of other ingredients beyond vegetables, that may be just as important to the salad itself. Many Buddha bowls are part of the vegan or vegetarian diet and as a result, will have plant-based proteins added to them.
I have been asked are Buddha Bowls healthy.
Like with most other recipes, the ‘healthiness’ of a meal has to do with the ingredients that have gone into it.
That is, sticking to vegetables and plant-based protein for ingredients would certainly qualify as healthy ingredients to many experts.
Many Buddha Bowls, such as this one, are made up of components.
Give or take a component, you can expect to find vegetables, protein (usually plant-based), grain, and a dressing. Then there could be add-ons such as nuts and seeds. The ingredients are often added in proportion to one another such as one cup to one cup.
Mediterranean Sweet Potato Buddha Bowl
Tips for making Buddha Bowls.
Sometimes people can take their Buddha bowl more seriously by adding ingredients in proportion to one another.
I like to balance out colors and textures in my bowls.
Here are some more great tips for you.
- The vegetables need to be cooked or roasted ahead of time. While we are steaming the broccoli you could easily just toss it on to the baking sheet with the sweet potato chunks and roast them.
- I am including a Mediterranean diet friendly dressing with this recipe. Feel free to use your own dressing or even some olive oil drizzled on top if you prefer.
- Perhaps the biggest secret to making a successful Buddha bowl lies in the bowl that you use to present it in. I suggest using a larger yet, more shallow bowl as this will make it both easier to eat and prettier to look at! 🙂
How to make Avocado and Tahini Dressing.
Avocado-1 ripe
Tahini Paste– 2 tablespoons.
Olive Oil– 2 tablespoons.
Lemon Juice– 2 ½-3 tablespoons or the juice of one average lemon.
Garlic- 1 clove chopped or minced.
Optional- Jalapeno (¼ seeded and chopped), Seasonings as desired which can include Italian Seasonings, Salt,
and/or Pepper. Mediterranean Diet Seasoning Blend or even Greek Seasoning Blend,
How to make the dressing for this bowl.
Use a blender to blend the ingredient until you get a smooth paste consistency. You can adjust the ingredients to your preferences.
Buddha Bowls are best when eaten fresh.
However, you can opt to enjoy the leftovers later. I suggest that you keep the ingredients both separated and stored correctly (usually in an air tight container or sealed bag) before assembling the bowl and serving.
By the way, while you are here you may also be interested in these ideas.
- Easiest Greek Salad in Vinaigrette Dressing.
- How to Make Fire Roasted Tomatoes.
- Kale and Quinoa Caesar Salad.
- Mediterranean Style Green Bean Salad.
- Classic Eggplant Caponata.
- Easy Chicken Orzo Salad.
- How to Follow the Mediterranean Diet.
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Mediterranean Sweet Potato Buddha Bowl
Mediterranean Sweet Potato Buddha Bowl
I mentioned above that the secret to making a successful Buddha bowl lies in the bowl that you use to present it in. I suggest using a larger yet, more shallow bowl as this will make it both easier to eat and prettier to look at! 🙂
Also mentioned above was the Avocado and Tahini dressing that goes with this recipe.
Not everyone has the ingredients or likes avocado or tahini. Feel free to use your own dressing or even some olive oil drizzled on top if you prefer to.
The ingredients needed to make a Buddha Bowl.
- Sweet Potato- 1 average sized. I prefer to use a vegetable peeler to remove the skin. Then cut the sweet potato into bite sized chunks.
- Olive Oil- ½ tablespoon.
- Broccoli- 1 head. Have your broccoli rinsed or cleaned and broken into florets.
- Spinach- 1 cup raw leaves. Be sure to clean your spinach well if it has not been washed or cleaned.
- Quinoa- 1 cup cooked. I cheat and used already cooked quinoa.
- Chickpeas- 1 can. That is around 15 ounces or just under two cups.
- Red Onion- ½ sliced thin. Depending on the size of your onion, that is about a half cup.
- Dressing as prepared above or you own choice.
How to make a Buddha Bowl.
- Start by preparing the sweet potato and the broccoli. Preheat your oven to 400 degrees F (204 C). and prep a rimmed baking sheet as desired. Toss the chunks of sweet potato in the olive oil and then arrange them on the rimmed baking sheet. Bake the sweet potatoes for 10 minutes or until tender.
- For the broccoli, simply steam them or cook in boiling water until the are somewhat soft. Feel free to use raw broccoli if preferred.
- To assemble the bowl, arrange the sweet potato, broccoli, spinach, quinoa, and chickpeas on their own section on the outer perimeter of the bowl.
- Top with the dressing, onions, and any optional ingredients and serve. A thicker consistency dressing can go into the center for presentation.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Mediterranean Sweet Potato Buddha Bowl, an easy and delicious vegan recipe made with Tahini and Avocado dressing.
Mediterranean Sweet Potato Buddha Bowl
Ingredients
- Sweet Potato- 1 average sized skin removed and cut into bite sized chunks.
- Olive Oil- ½ tablespoon.
- Broccoli- 1 head broken or cut into florets.
- Spinach- 1 cup raw leaves cleaned.
- Quinoa- 1 cup cooked.
- Chickpeas- 1 can 15 ounces.
- Dressing as prepared in the post or you own choice.
Instructions
- Start by preparing the sweet potato and the broccoli. Preheat your oven to 400 degrees F (204 C). and prep a rimmed baking sheet as desired. Toss the chunks of sweet potato in the olive oil and then arrange them on the rimmed baking sheet. Bake the sweet potatoes for 10 minutes or until tender.
- For the broccoli, simply steam them or cook in boiling water until the are somewhat soft. Feel free to use raw broccoli if preferred.
- To assemble the bowl, arrange the sweet potato, broccoli, spinach, quinoa, and chickpeas on their own section on the outer perimeter of the bowl.
- Top with the dressing, onions, and any optional ingredients and serve. A thicker consistency dressing can go into the center for presentation.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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