There’s something deeply satisfying about building a colorful, nourishing bowl from scratch.
These Sweet Potato Quinoa Buddha Bowls are my go-to when I crave something hearty, healthy, and plant-packed.
With roasted veggies, sautéed greens, fluffy quinoa, and creamy tahini, it’s a meal that feels both grounding and energizing.
Why I Love This Recipe
Full of flavor with warm spices and toasty veggies
Packed with fiber and nutrients from sweet potatoes, kale, Brussels, and quinoa
Easy to prep ahead for lunch or dinner throughout the week
Naturally vegan and gluten-free
Totally customizable with toppings and dressings
What You’ll Need (Ingredient Highlights)
Sweet potatoes & red onion – Roasted until caramelized and tender
Garlic powder, curry, cumin – Add warm, earthy spice
Kale & Brussels sprouts – Sautéed greens for balance and texture
Quinoa – Light, protein-rich grain that’s perfect for bowls
Olive oil & garlic – Simple aromatics for depth
Tahini or hummus – Creamy, nutty finishing touch
Sesame seeds – For a hint of crunch
Pro Tips Before You Start
Cut sweet potatoes evenly to ensure even roasting
Massage the oil and spices into the veggies for best flavor
Use broth instead of water when cooking quinoa for extra taste
Sauté greens just until wilted – don’t overcook
Double the recipe – it’s perfect for meal prep!
How to Make Sweet Potato Quinoa Buddha Bowls
Step 1: Roast the Sweet Potatoes and Onions
Preheat your oven to 400ºF.
Line a large baking sheet with parchment or spray with cooking spray.
Add chopped sweet potatoes and red onions to the sheet.
Drizzle with olive oil and sprinkle garlic powder, curry powder, cumin, salt, and pepper.
Massage the spices into the vegetables with your hands, then spread them out in a single layer.
Roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
Step 2: Cook the Quinoa
While the veggies roast, rinse quinoa under cold water.
Bring quinoa and water (or broth) to a boil in a medium saucepan.
Reduce heat to low, cover, and simmer for 15–20 minutes until liquid is absorbed.
Fluff with a fork and set aside.
Step 3: Sauté the Kale and Brussels Sprouts
Heat olive oil in a large skillet over medium heat.
Once fragrant, add minced garlic and cook for 30 seconds.
Add the kale and Brussels sprouts. Sauté for 5–7 minutes until wilted and bright green.
Season with salt and pepper, then remove from heat.
Step 4: Build the Buddha Bowls
Evenly divide the cooked quinoa, roasted sweet potatoes, and sautéed greens into six bowls or meal prep containers.
Drizzle with tahini or your favorite dressing, sprinkle with sesame seeds, and enjoy immediately or store for later.
What to Serve It With
Extra lemon or lime wedges
A side of hummus and pita chips
Roasted chickpeas for crunch
A drizzle of sriracha or chili crisp
Iced herbal tea or sparkling water with citrus
Variations / Substitutions
Swap quinoa for brown rice, farro, or couscous
Add protein – try tofu, tempeh, or a soft-boiled egg
Use spinach or chard instead of kale
Change up the dressing – lemon tahini, green goddess, or a yogurt sauce
Roast different veggies like carrots, cauliflower, or bell peppers
Storage & Leftovers
Store components separately or as assembled bowls
Lasts up to 4 days in the fridge
Best reheated gently in microwave or skillet
Add tahini or dressing only when serving
Can be enjoyed warm or cold
FAQs
Can I make this ahead of time?
Yes! It’s perfect for meal prep and stays fresh for several days.
What’s the best way to reheat it?
Microwave works well. Or heat the veggies and quinoa in a skillet with a splash of water.
Is this bowl gluten-free?
Absolutely. All the ingredients are naturally gluten-free.
Can I use frozen veggies instead of fresh?
Yes, just make sure to roast or sauté them thoroughly to avoid excess moisture.
Do I have to use tahini?
Nope! You can swap it for hummus, avocado, or any dressing you love.
Can I add beans or legumes?
Yes – chickpeas or lentils are great additions for protein and texture.
How do I keep the kale from getting bitter?
Don’t overcook it, and season well with salt and garlic for balance.
Final Thoughts
These Sweet Potato Quinoa Buddha Bowls are wholesome, satisfying, and endlessly versatile.
They’re the kind of meal that feels good to eat and even better to come back to again and again.
Whether you’re eating clean, meal prepping, or just craving something colorful – this bowl delivers every time.
Sweet Potato Quinoa Buddha Bowls
Ingredients
Sweet Potatoes and Onions
- 2 large sweet potatoes chopped into cubes (about 4 cups)
- 1 large red onion chopped
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Kale and Brussels Sprouts
- 1 –2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 cups kale
- 2 cups shaved Brussels sprouts
- Salt and pepper to taste
For the Quinoa
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
Instructions
- Roast the Veggies: Preheat oven to 400ºF and grease or line a baking sheet.
- Add sweet potatoes and red onions, drizzle with oil, and sprinkle with garlic powder, curry powder, cumin, salt, and pepper.
- Massage spices into veggies and roast for 25–30 minutes.
- Cook the Quinoa: Rinse quinoa. In a pot, bring quinoa and water (or broth) to a boil.
- Cover, reduce to low, and simmer for 15–20 minutes until liquid is absorbed.
- Sauté Greens: Heat oil in a skillet over medium heat.
- Add garlic and cook until fragrant.
- See full steps with tips & photos → https://wimpysdiner.net/sweet-potato-quinoa-buddha-bowls/
Notes
- You can swap kale for spinach or chard, depending on what’s in season.
- Leftovers make great lunch bowls—store each component separately for freshness.
- Add chickpeas, tofu, or a soft-boiled egg for extra protein.
