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 Pak Choi, Tatsoi, Wasabina and Mizuna.

 Min. |   


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

Lemon-Tahini Sauce:

  • 4 tsp Tahini
  • 4 tbsp water
  • Juice of half a lemon
  • 1 tbsp maple syrup or agave syrup
  • 1 garlic clove


per pack (3 Seedbars)

Step 1

Preheat the oven to 180° convection. Cut the sweet potato into cubes and place on a baking tray covered with baking paper. Bake for 30 to 40 minutes. 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 2

Slice the avocado and harvest the Seedbar Buddha Bowl.

Step 3

Arrange the baked sweet potato cubes in a bowl with the cooked quinoa, avocado and Pak Choi, Tatsoi, Wasabina and Mizuna.

Step 4

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 sesame seeds.

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