Sweet Potato Buddha Bowl Recipe: Chloe Vegan

This recipe was created by Chloe Vegan in collaboration with KOJA


Sweet Potato:

  • 1 Large Sweet Potato (Diced)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Nutritional Yeast
  • 1 Tsp Rosemary 
  • 1 Tsp Thyme
  • 1/2 Tsp Smoked Paprika
  • Pinch of Salt and Pepper


Miso Tahini Dressing:

  • 1/4 Cup Tahini
  • 2-3 Tbsp Water
  • 1 Tbsp Miso Paste
  • 1 Tbsp Tamari
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Rice Malt Syrup
  • 1/4 Tsp Garlic Powder
  • Pinch of Pepper


To Serve:

  • 1 Bunch Broccolini 
  • Avocado
  • Butter Beans
  • Spinach
  • Sesame Seeds (Garnish)



  1. Preheat oven to 200°C and line a baking tray.
  2. Mix together all sweet potato ingredients and line on a baking tray. Roast in the oven for 25-30 minutes. Remove and flip diced sweet potato. Spread broccolini on the tray and roast for a further 10 minutes or until the sweet potato is slightly browned and tender and the broccolini is tender. 
  3. Meanwhile, mix together all ingredients for the tahini miso dressing until smooth. 
  4. Create the buddha bowl by placing the sweet potato, spinach, butter beans and broccolini into a bowl. Place avocado in the middle, drizzle over the dressing and garnish with sesame seeds. Enjoy!