Broccoli Sweet Potato Buddha Bowl

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This recipe came about as I looked at the ingredients in my fridge and thought ‘now what can I make with these?’. (Did I mention that yes I do menu plan? But then I often change my mind…and come up with Plan B later in the week!). So a quick search of Broccoli and Sweet Potato led me to She Likes Food

But I had more veggies on hand than the recipe called for and no beans…or fresh thyme. And wouldn’t a tahini dressing really be better? The one from Hungry Happens?
And thus a recipe is born! And quite tasty I might add. Enjoy!

Broccoli Sweet Potato Buddha Bowl

Recipe by Sarah


Prep time


Cooking time






  • Broccoli

  • 1 Sweet Potato

  • 5 White Mushrooms

  • ½ Red Onion

  • Handful of Fresh Spinach

  • Avocado

  • Wild Rice Quinoa Blend – Cooked

  • Walnuts

  • Dried Cranberries

  • 3 tsp of EVOO

  • ½ t. Salt

  • ¼ t. Pepper

  • ½ t. Crushed thyme

  • 2 Cloves Minced Garlic

  • 1 Clove Minced Garlic

  • 2 Tblsp Lemon Juice

  • 1 Tblsp EVOO

  • Pinch of salt


  • Prepare Veggies. Cut Broccoli into florets, peel and dice sweet potato. Clean and de-stem mushrooms. Cut red onion into large slices.
  • Combine all veggies in large bowl and add in ingredients EVOO, salt, pepper, thyme and garlic. Mix well in bowl.
  • Roast veggies on baking sheet at 425 degrees for 30-45 minutes stirring after 20 minutes. The total amount of roasting time will depend on your level of likeness for softer or firmer veggies. *Tip: Line your baking sheet with parchment paper for easy clean up!
  • While, veggies are roasting, prepare dressing by whisking all remaining ingredients together in a small bowl.

  • When veggies are done, assemble your bowl with spinach, cooked wild rice quinoa blend, nuts, avocado slices and cranberries – top with dressing!

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