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I've tried quite a few variations of the ol' grain + greens + veg + sauce combo, and this quinoa & sweet potato vegan buddha bowl is simply the best!



Total time

0 minutes




  • ½ big sweet potato, scrubbed and diced
  • 1 big handful spring greens, washed & roughly chopped
  • 1 clove garlic (finely chopped)
  • 100 g quinoa, cooked according to packaging instructions
  • 1 tsp sesame seeds
  • ½ avocado, peeled & chopped
  • olive oil ((divided))
  • salt, pepper
  • for the green tahini sauce (makes enough for 2-3)
  • 2 tbsp good quality tahini paste
  • 1 big handful parsley leaves
  • juice of lemon
  • a bit of cold water if necessary


  1. Pre-heat the oven to 200°C (gas mark 7).
  2. Place the diced sweet potato in a big bowl. Add 1 tbsp olive oil and a good pinch of salt and mix until each piece is well covered. Transfer to a baking tray and bake for 45min or until brown and slightly crispy. Season with more salt if necessary.
  3. Make the green tahini sauce by blending all the necessary ingredients with a hand-held blender or food processor. Season to taste with salt & pepper. If the sauce is too thick to blend properly, add a few tbsp of cold water.
  4. In a large frying pan or wok set onto medium-high heat, heat up 1 tsp olive oil. Add the chopped garlic and cook until slightly golden. Add the sesame seeds & spring greens, season with salt & pepper and cook until wilted.
  5. Arrange the cooked quinoa, wilted greens, baked sweet potato and chopped avocado into a large bowl. Top with a generous spoonful of the green tahini sauce and serve right away.
  6. View the recipe instructions at Cake and Whisky

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