This buddha bowl packs roasted sweet potatoes and seasoned black beans over quinoa and fresh greens, topped with a creamy tahini dressing. It’s a complete protein vegetarian meal that’s filling enough for lunch or dinner, with 16g of protein per bowl and solid fiber to keep you satisfied.
Recipe
Spiced Black Bean and Sweet Potato Buddha Bowl
Pasindu · 1 min read · Updated June 30, 2026
⏱️
15 minPrep Time🔥
25 minCook Time🍽️
4Servings📊
EasyDifficultyNutrition Per Serving
468Calories
16gProtein
58gCarbs
17gFat
Ingredients
- 2 cups cooked quinoa
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tbsp olive oil
- ¾ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups fresh spinach or mixed greens
- ¼ cup shredded carrots
- ¼ cup diced red onion
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ¼ cup warm water
- Salt and pepper to taste
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Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potato cubes with olive oil, cumin, smoked paprika, cayenne, salt, and pepper on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until the edges are caramelized and the potatoes are tender.
- While the potatoes roast, warm the black beans in a small pot over medium heat with a pinch of salt and cumin, about 5 minutes.
- Make the tahini dressing by whisking together tahini, lemon juice, minced garlic, warm water, salt, and pepper until smooth and pourable.
- Divide the cooked quinoa among four bowls and top with spinach or mixed greens.
- Arrange the roasted sweet potatoes, warm black beans, shredded carrots, and red onion on top of each bowl.
- Drizzle with tahini dressing and serve warm or at room temperature.
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