Vegan sweet potato Buddha Bowl

Buddha Bowls have a colourful and unique look, they are super simple and packed with protein and fibre. We create a full bowl with sweet potato, avocado, quinoa and a slightly nutty and spicy mix of Tatsoi as well as green and purple Pak Choi.

 Min. |   


  • 1 Seedbar Buddha Bowl
  • 100 g quinoa
  • 1 sweet potato
  • 1 avocado
  • Sesame seeds
  • Salt & pepper

For the lemon-tahini sauce:

  • 4 tsp tahini (sesame paste)
  • 1 clove of garlic
  • Juice of half a lemon
  • 1 tbsp maple or agave syrup
  • 4 tbsp water


per pack (3 Seedbars)

Step 1

Preheat the oven to 180°C convection. Cut the sweet potato into cubes and place on a baking tray covered with baking paper. Bake for 30 to 40 minutes.

Step 2

Meanwhile, cook the quinoa according to the instructions on the package. As soon as the sweet potato comes out of the oven, add a little salt and pepper.

Step 3

Slice the avocado and harvest the Seedbar Buddha Bowl.

Step 4

Arrange the baked sweet potato cubes in a bowl with the cooked quinoa, avocado and Buddha Bowl Seedbar.

Step 5

Finely chop the garlic clove and mix with the remaining ingredients for the lemon tahini sauce until it has a creamy texture. Serve the Buddha Bowl with the sauce and some sesame seeds.

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