This sweet potato bowl is like a vegan buddha bowl that has roasted vegetables and the most amazing creamy tahini dressing. Perfect for a filling Meatless Monday!
A Vegan Buddha Bowl Recipe
What is a buddha bowl? Honestly, I still have no idea what the difference is between a sweet potato bowl, a glow bowl, and a buddha bowl. I should probably know this as a food blogger and be able to tell you exactly why each one can change your life, but really I think it’s a bunch of fancy words to cover up the fact that you’re eating tons of veggies. Normally this wouldn’t excite me, but as a meat-eater this is one of my favorite vegan recipes…ever!
The roasted sweet potatoes and broccoli really bring out the best flavors of both. If you’ve never tried these vegetables roasted, they’re out of this world good. Sweet potatoes get this deep caramelized flavor that’s the perfect mix of sweet and savory. And broccoli gets this insane crispiness that would be addictive just dipped in this tahini sauce for a snack.
Creamy Tahini Dressing
An essential part to this roasted sweet potato bowl, the creamy tahini dressing pulls all the vegetables together with it’s sweet and savory goodness. Normally you’ll see this done with miso, but on a migraine diet anything fermented can unfortunately trigger attacks. So how do we get a great, rich flavor without adding miso? I’ve played around with this recipe and few times and I find this combination with toasted sesame oil to be the perfect balance.
You can find toasted sesame oil at most grocery stores or health food stores with all the other oils. It’s typically a little pricey, but I store it in my fridge and use it a ton for migraine-friendly Asian inspired meals. It will be your best friend on this diet!
You can find tahini in most stores or on Amazon, but do not try to sub them with anything else. They are non-negotiables! For ginger, I always keep a bag of this powdered ginger in my pantry. It’s great for smoothies or to mix in hot water. Ginger has been shown to treat migraine headaches and can even be used as a natural way to abort one that’s coming on, but sometimes I get too lazy to grate a fresh one.
Building Your Bowl
This is very much a clean-out-the-fridge type meal. I happened to have a red pepper I needed to use, and for these pictures I didn’t have green onion so I used a sautéed shallot instead. Feel free to mix it up however you like. Here are some suggestions for bases and toppings.
- Brown rice, quinoa, bulgur, or cauliflower rice as a base.
- Broccolini, rapini, or regular broccoli florets to mix with the sweet potatoes.
- Any kind of peppers to add a little color and crunch.
- Roasted carrots, mushrooms, or cauliflower – you can add these to the sheet pan.
- If you must have meat, I’ve added this grilled flank steak on top and it was wonderful.
More Sweet Potato Recipes:
If you love this sweet potato bowl recipe, check out these other (mostly vegan) recipes that are just as delicious.
Sweet Potato Bowl with Creamy Tahini Dressing
- 1/4 cup + 1tbsp tahini
- 1 garlic clove, minced
- 2 teaspoons honey
- 1/4 cup distilled white vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 teaspoons ground ginger
- kosher salt as needed
- 2-3 tbsp cold water to thin out, if needed
- 3 tbsp olive oil
- 4 medium sweet potatoes cut into 1/2 inch cubes
- 12 oz broccoli florets
- kosher salt and pepper
- Pre-cooked brown rice, quinoa, or bulgur
- 3 green onions chopped
- 1 red bell pepper (or carrots), chopped
- 2 tbsp sesame seeds toasted Can do this by placing in a skillet on medium heat and watching very carefully
- Preheat oven to 425 degrees F and prepare a sheet pan (can cover with parchment paper for easy clean up). Toss chopped sweet potatoes with 2tbsp olive oil, salt and pepper and spread out on the baking sheet. Bake for 20 minutes, then flip/toss the potatoes so they'll brown evenly. You can prepare the broccoli by also tossing with 1tbsp olive oil, salt and pepper but it will be added to the sheet later.
- Make the tahini sauce by combining all the ingredients in a food processor or just by whisking together in a bowl. Add 2-3 tbsp of water until desired consistency is reached. Taste and see if it needs salt - some tahini are more salty than others. I added 1/2 tsp to mine. Set aside at room temp.
- After 20 minutes, toss the sweet potatoes and add the broccoli to the same sheet pan another 20 minutes (40 minutes total). If you're roasting any other veggies, like the peppers, you can add them here as well or just leave them raw.
- Place all the veggies in a bowl with your desired base and top with tahini sauce, green onion, and toasted sesame seeds.
- A lot of these vegetables can be changed out. For my pictures, I didn't have green onion so I sautéed 1 large shallot with 1 red bell pepper. I'd just keep the base of the broccoli and sweet potatoes the same.