Buddha Bowl with Sweet Potato and Quinoa

Boil sweet potato with 1 tsp sugar and 3 cloves for about 30 minutes. The skin should not have burst yet, but the sweet potato should be soft.

Prepare the quinoa according to package directions.

Thinly slice the zucchini and halve the tomatoes. Cut the avocado in half and slice it.

Sauté the tomatoes, zucchini and edamame with a little oil, salt and pepper.

For the dressing, mix tahini, soy sauce, olive oil and salt and pepper.

Put vogerl salad in a bowl, place sweet potato, quinoa and the rest of the vegetables on top. Pour over the dressing and sprinkle with sesame seeds.

Preparation Tip:

For example, you can use baby spinach or arugula for this Buddha Bowl instead of voger lettuce.

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