Sweet Potato Basil Quinoa 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 Sweet Potato Basil Quinoa 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 even another way to dress your buddha bowls?!

You’re going to *love* 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 flavor!

Also, I used to to steam my veggies *way* 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 bite.

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

Winning on all fronts.

Enjoy these Sweet Potato Basil Quinoa Bowls with Lemon Tahini any time you need a healthy warm hug from your lunch or dinner.

We all do sometimes!

If you make these Sweet Potato Basil Quinoa 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 recipes 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

Sweet Potato Basil Quinoa Bowls with Lemon Tahini

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★★★★★

5 from 3 reviews

• Author: Flora & Vino
• Total Time: 45 mins
• Yield: 3-4 bowls
• Diet: Vegan

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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

Oil-Free Sweet Potato Fries

• 1 extra large or 2 medium sweet potato, scrubbed and cut into “fries”
• 1/2 lemon, squeezed
• 1/2 tsp dried basil

Sweet Potato Basil Quinoa Bowls

• 1 small bunch of kale, de-stemmed and chopped (~4 cups)
• 1 – 2 cups cooked quinoa
• 1 bunch asparagus, steamed or baked, then roughly chopped
• oil-free sweet potato fries ( recipe above)
• 1 cup steamed edamame
• 1 cup sprouts
• handful of fresh basil, chopped
• hemp hearts (optional)
• lemon tahini dressing (recipe below)
• red pepper flakes (optional)

Lemon Tahini Dressing

• 1/4 cup runny tahini
• 2 TBSP lemon juice
• 1/4 cup filtered water + more as needed to thin
• 1/4 tsp garlic powder
• pinch of Himalayan sea salt (to taste)
• pinch of Black pepper (to taste)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice your sweet potato into thick “fries” and arrange them on the parchment covered baking sheet so they aren’t touching. Squeeze lemon juice all over the “fries” and sprinkle them generously with dried basil.
3. Bake the fries for 25-30 minutes, or until they’re golden brown, fork tender, and lightly brown around the edges.
4. Steam the asparagus* and frozen edamame on the stovetop until they’re bright green and tender crisp (4-5 minutes!). Slice the asparagus into bite-sized pieces after it’s slightly cooled.
5. To make the lemon tahini dressing, add all of the ingredients to a bowl and whisk them to combine, adding more water as needed to achieve your desired consistency.
6. To assemble, divide the kale and quinoa between bowls and top it with the cooked asparagus, oil-free sweet potato fries, edamame, fresh basil, sprouts, and optional hemp hearts. Drizzle with lemon tahini dressing and an optional sprinkle of red pepper flakes and serve immediately.
7. Store any leftovers separately in the refrigerator for up to 5 days and recombine and reheat before serving.

Notes

Alternatively, you can add the asparagus to the baking sheet with the sweet potatoes in the last 10 minutes of cooking.

Recipe heavily adapted from Tone It Up

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Entree, Power Bowl
• Method: Oven Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

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