Colorful Buddha Bowl: Quinoa, Roasted Sweet Potatoes & Autumn Delight

The days are getting shorter, the leaves are bursting with vibrant hues… Autumn has arrived, and with it, the craving for comforting, colorful, and flavorful dishes. This Buddha Bowl with quinoa and roasted sweet potatoes is an ode to the season, a symphony of textures and tastes that will transport you to a world of delicious and wholesome flavors. Imagine: a vibrant bowl of colors, where the golden sweet potatoes contrast with the emerald green of the quinoa and the crispness of the fresh vegetables. A true feast for the eyes and the taste buds!

This recipe, inspired by my travels in Southeast Asia, is perfect for a light and nutritious lunch, or a unique and convivial dinner. It's easy to make, infinitely customizable, and above all, deliciously satisfying. Get ready to elevate your autumn evenings with this vibrant and invigorating recipe!

Ingredients

Serves 4:

• 150g of quinoa
• 2 large sweet potatoes, peeled and cut into cubes
• 1 tablespoon of olive oil
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• Salt and black pepper, to taste
• 100g of finely shredded red cabbage
• 1 ripe avocado, diced
• 1/2 cup cooked chickpeas
• 1/4 cup pumpkin seeds
• 1/4 cup fresh cilantro, chopped
• Yogurt sauce: 1 plain yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, salt and pepper.

Instructions

1. Preheat your oven to 200°C (thermostat 6-7).
2. In a large bowl, toss the sweet potato cubes with the olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, cook the quinoa according to the package instructions. Drain it and let it cool.
5. In another bowl, prepare the yogurt sauce by mixing all the ingredients.
6. In bowls, arrange the quinoa, roasted sweet potatoes, red cabbage, avocado, chickpeas and pumpkin seeds.
7. Drizzle generously with yogurt sauce and sprinkle with fresh coriander.
8. Serve immediately and enjoy!

Chef's Tips

For a touch of originality, add dried cranberries or feta cubes for a sweet and savory contrast. You can also replace the sweet potatoes with roasted beets for an even more vibrant color. Feel free to experiment with your favorite vegetables!

"Cooking is an art, and every dish is a work of art."

Conservation

Keep leftovers in the refrigerator for up to 2 days. The flavors are even better the next day!