Vegan Buddha Bowl with Green Tahini Sauce
Cake and Whisky
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!
- 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
- Pre-heat the oven to 200°C (gas mark 7).
- 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.
- 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.
- 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.
- 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.
View the recipe instructions at Cake and Whisky