Roasted Beet and Sweet Potato Buddha Bowl
A colorful, nourishing Buddha bowl layered with roasted beets and sweet potatoes, crisp greens, creamy hummus or yogurt, protein-rich grains and legumes, and a drizzle of lemony tahini dressing. Perfect for a wholesome lunch or dinner.
Time
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Serves: 4
Ingredients
For the Roasted Veggies
2 medium beets, peeled & cubed
2 medium sweet potatoes, peeled & cubed
1 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
Salt & pepper to taste
Grain Base
1 cup cooked quinoa, bulgur, or farro
Protein Additions (choose one or mix):
1 cup cooked chickpeas (or canned, rinsed)
½ cup hummus or Greek yogurt (for creaminess)
Fresh Add-ins
2 cups baby spinach or arugula
1 small cucumber, sliced
½ avocado, sliced
Pickled red onions or shredded carrots
Crumbled feta
Fresh parsley or mint
Tahini Lemon Dressing
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup or honey
1 garlic clove, minced
2–3 tbsp water
Salt to taste
Instructions
1. Roast the Beets & Sweet Potatoes
Preheat oven to 200°C / 400°F.
Toss beets and sweet potatoes separately in olive oil, cumin, paprika, salt, and pepper.
Spread on a parchment-lined sheet.
Roast for 30–35 minutes, flipping halfway, until tender and lightly caramelized.
2. Cook the Grain
Prepare quinoa, bulgur, or farro according to package instructions.
Fluff with a fork, and season with a bit of lemon juice and olive oil.
3. Prepare the Dressing
In a bowl or jar, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth. Adjust salt and consistency.
4. Assemble the Bowl
In each serving bowl, layer:
A scoop of grain
A handful of greens
Roasted beets and sweet potatoes
Chickpeas or a dollop of hummus/yogurt
Cucumber, avocado, or other fresh veggies
Drizzle with tahini dressing
Garnish with feta and herbs if using
Tips & Variations
Warm or Cold: Serve warm right after roasting or enjoy chilled for meal prep.
Add crunch: Top with toasted seeds or nuts (sunflower, pepitas, walnuts).
Protein boost: Add grilled tofu, hard-boiled eggs, or even lentils.
Frequently Asked Questions
Can I roast beets and sweet potatoes together?
Only if the beets are wrapped in foil or placed separately — they may bleed color.
Can I prep it ahead of time?
Yes! Store components separately and assemble fresh. Lasts 4–5 days in the fridge.
What’s a good dressing alternative?
Try lemon-yogurt sauce or a Mediterranean vinaigrette with olive oil, vinegar, and oregano.
Nutritional Information
Calories: 440
Protein: 15g
Carbs: 52g
Fat: 18g
Fiber: 11g
Sugar: 9g