Lemon Basil Buddha Bowls with Lemon Tahini

Plant-based bowl with oil-free sweet potato fries, asparagus, quinoa, and edamame topped with lemon tahini. Perfect for weeknight dinners and meal prep!

Happy Friday, everyone!

How was your week?

Mine has been a whirlwind of people, places, and things with attending Expo East in Baltimore and I’m totally ready for some R + R this weekend.

Being an introvert, big events that require lots of talking and being constantly “on” can be challenging for me.

I like to think that I can fake the whole extrovert thing for a bit…until I can’t anymore and stare blankly at the constant stimulus around me like a goldfish in a giant mixing bowl.

Time to recharge and refuel.

Coming home to a big cozy meal helps, and these Lemon Basil Buddha Bowls with Lemon Tahini achieve that perfect balance of plant-based nourishment and comfort food.

Pass me a fry (or a dozen), will you?

You guys.

I’m having trouble prioritizing my fall recipe posts.

There are so many cozy recipes I want to share with you!

Spoiler alert…most of them involve the color orange…hello, pumpkin, sweet potato, winter squash season…

I’m finally getting around to sharing these buddha bowls that I made with oil-free sweet potato fries.

Although I created this recipe over the summer, it really lends itself to fall because it’s hearty and warm.

These bowls are packed with protein from the combination of quinoa and steamed edamame, so it’ll keep you satisfied for hours.

As per my usual bowls, I covered the whole thing in lemon tahini dressing, because, serious question, IS there another way to dress your buddha bowls?

You’re going to want to try this method of baking sweet potato fries in lemon and basil!

If you’re new to oil-free baking, this is a great place to start, because the lemon juice acts as a sort of substitute for the oil.

Fresh squeezed lemon adds moisture and citrus flavor while baking, while basil adds sweetness and pepper.

Also, I used to to steam my veggies wayyyy too long.

Now I pride myself in removing my greens from the stovetop at that pinnacle moment when they’re vibrant green and still have a tiny bit of crunch.

This way they look prettier and boast way more nutritional value.

Winning on all fronts.

Enjoy these Lemon Basil Buddha Bowls any time you need a healthy warm hug from your lunch or dinner.

We all do sometimes!

If you make these Lemon Basil Buddha Bowls with Lemon Tahini, show me!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more buddha bowl inspiration, check out my Maple Balsamic Tempeh & Rainbow Veg Buddha Bowl and Garlicky Chickpeas and Kale Buddha Bowl with Tahini Dressing.

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XO Lauren

Lemon Basil Buddha Bowls with Lemon Tahini

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★★★★★

5 from 3 reviews

• Author: Flora & Vino
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 2 bowls

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Description

Plant-based bowl with oil-free sweet potato fries, asparagus, quinoa, and edamame topped with lemon tahini. Perfect for weeknight dinners and meal prep!

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Ingredients

LEMON BASIL BUDDHA BOWLS

• 1 sweet potato, scrubbed and cut into “fries”
• 2 cups kale, chopped
• 1 bunch asparagus, washed and woody stems removed
• 1/4 tsp garlic
• 1/2 tsp dried basil
• juice from 1/2 lemon
• 1/2 cup steamed edamame
• 1 cup cooked toasted quinoa

LEMON TAHINI DRESSING

• 1/4 cup runny tahini
• 1/4 cup water + more as needed to thin
• 1/4 cup lemon juice
• Himalayan sea salt
• Black pepper

FOR SERVING:

• fresh basil
• crushed red pepper
• squeezed lemon
• hemp hearts
• sprouts

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Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Slice your sweet potato into thick “fries” and arrange on the parchment covered baking sheet so they aren’t touching.
3. Squeeze lemon juice all over the “fries” and sprinkle them generously with dried basil.
4. Bake for 25- 30 minutes, or until golden brown and lightly crispy around the edges. Bake longer to achieve crisper, if desired.
5. While the sweet potatoes are baking, prepare your quinoa if you haven’t already done so by following packaging instructions.
6. Steam asparagus and frozen edamame on the stovetop until bright green and tender crisp (only about 3-4 minutes!)
7. To make the lemon tahini dressing, add all ingredients to a bowl and whisk to combine, adding more water as needed to achieve desired consistency.
8. To assemble, divide kale and quinoa between two bowls and top with steamed asparagus, lemon basil sweet potato fries, and edamame.
9. Drizzle with lemon tahini dressing and serve with optional sprouts, fresh basil, lemon, crushed red pepper, and hemp hearts.
10. Store leftovers separately in the fridge for 3-5 days and reheat before serving.

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Notes

Heavily adapted from the Tone It Up Nutrition Plan

• Category: Entree, Buddha Bowl, Power Bowl
• Method: Oven Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

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