Sweet Potato Buddha Bowl with a Chilli Tahini Dressing

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1 1x


Healthy fats, complex carbs and quality protein all in this balanced sweet potato buddha bowl.



  • 1 medium sweet potato
  • 150g tender stem broccoli (broccolini)
  • 100g peas
  • half a medium avocado

For the dressing

  • 1 tbsp tahini
  • 1 tsp sriracha
  • 1 tsp dijon mustard
  • 1 tsp sweet chilli sauce
  • 1 tsp lemon juice
  • 1 tbsp water, to thin


  1. Wash the sweet potato and poke holes all over it  with a fork. Cook it in the microwave on high for 3-5 minutes then split it in half and cook it in the oven at 220ºC (400ºF) for around 10-15 minutes (depending on size) until it is completely cooked.
  2. Rinse the peas and broccoli then cook them in a steamer or in a pan with lightly salted boiling water for 3-5 minutes.
  3. Combine all the ingredients for the dressing in a small mixing bowl until smooth and creamy then set aside.
  4. Once the potatoes, peas and broccoli are cooked, assemble in a bowl then top with the dressing.

  • Category: Lunch/Dinner
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