This Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl is created with healthy vegan ingredients, while being full of flavor. Enjoy this easy-to-make plant-based bowl on a busy weeknight or save for meal prep!

Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl with maple dijon tahini dressing, fresh greens, and avocado, with a fork in it, on a white marble counter.

It’s buddha bowl night & this vegan recipe is bursting with flavor.

This mega-flavorful plant-based bowl includes fresh greens, marinated red kidney beans, roasted Japanese sweet potatoes, fluffy quinoa, creamy avocado, & an irresistible maple dijon tahini dressing.

Not only is this Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl a phenomenal weeknight option, but it’s just as good for leftovers!

Why You’ll Love This Healthy Buddha Bowl Recipe

Full of Flavor & Loaded with Nutrition: Just because this is a vegan recipe, doesn’t mean that it’s boring. The end result is spot on delish!
Quick & Easy: Ready in about 30 minutes & it’s super straightforward to make.
Great for Meal Prep: This Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.

Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl Recipe with maple dijon tahini dressing, fresh greens, and avocado, with a fork in it, on a white marble counter.

Ingredients

Organic Red Kidney Beans: Loaded with protein + fiber, & get marinated to really elevate the bowl.
Organic Marinade: A combination of extra-virgin olive oil, red wine vinegar, dijon mustard, & fresh garlic, are used for the bean marinade.
Organic Japanese Sweet Potato: You can technically use any type of potato you love. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic White Quinoa: To provide the buddha bowl with a nutty flavor, along with plant protein & fiber. You can use any color that you have on hand – white, red, or multi-color.
Organic Avocado: Make sure to use a ripe avocado for extra healthy fats & creaminess.
Organic Greens: Any greens work great. Baby spinach, baby red & green chards, massaged kale, or a combination.
Organic Maple Dijon Tahini Dressing: It’s the perfect sweet, subtly tangy, & creamy dressing to coat over the bowl.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a sheet pan lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Marinade. Whisk all of the marinade ingredients in a mixing bowl, until well combined.
Combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or room temperature.
Maple Dijon Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the fresh greens between bowls. Pair with the cooked quinoa, roasted sweet potatoes, marinated beans, sliced avocado, & drizzle with the maple dijon tahini dressing. Enjoy!

Tips for Making this Vegan Buddha Bowl Recipe Perfectly

Organic Greens: Any greens work great. Baby spinach, baby red & green chards, massaged kale, or a combination.
Drain the Beans: Be sure to drain your beans, to ensure no bean liquid in the marinade.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

This Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potatoes & quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining ingredients.

Vegan Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl with maple dijon tahini dressing, fresh greens, and avocado, with a fork in it, on a white marble counter.

More Healthy Vegan Bowl Recipes You’ll Love

If you make this Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Red Kidney Bean & Japanese Sweet Potato Quinoa Buddha Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

SWEET POTATO

1 large Japanese sweet potato, cut into chunks/wedges
2 tsp avocado oil
Sea salt & black pepper, to taste

BEANS & MARINADE

1 (15-oz) can red kidney beans
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 tsp dijon mustard
2 garlic cloves, minced
¼ tsp red pepper flakes
Sea salt & black pepper, to taste

MAPLE DIJON TAHINI DRESSING

¼ cup raw tahini
2 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 garlic cloves, minced
Spring water, to thin

BOWL

Avocado(s)
Fresh greens of choice

Cook Mode Prevent your screen from going dark

Instructions

Quinoa. Prepare quinoa as instructed from the package.
Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a sheet pan lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
Marinade. Whisk all of the marinade ingredients in a mixing bowl, until well combined.
Combined. Add the drained beans to the marinade & set for at least 10 minutes, chilled or room temperature.
Maple Dijon Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the fresh greens between bowls. Pair with the cooked quinoa, roasted sweet potatoes, marinated beans, sliced avocado, & drizzle with the maple dijon tahini dressing. Enjoy!

Notes

Organic Greens: Any greens work great. Baby spinach, baby red & green chards, massaged kale, or a combination.

Drain the Beans:Be sure to drain your beans, to ensure no bean liquid in the marinade.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storage & Reheating: Transfer ingredients to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potatoes & quinoa to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining ingredients.