Japanese Yam Buddha Bowl with Sriracha Tahini

Most days, my lunches and dinners consist of big bowls of veggies and protein covered in a homemade sauce of my creation. Lately, I’ve been experimenting with new tahini based dressings and sauces that are tasty and oil-free. This carrot sriracha tahini visually brightens up the bowl and adds a spicy kick! 

The sweetness of the yam pairs perfectly with the heat of the spicy carrot tahini sauce. If you can’t find Japanese yams where you live, a sweet potato or regular yam will taste great, too. I like to top my bowls with pomegranate seeds and pumpkin seeds, but some other ideas are fresh herbs, nuts, or a squeeze of lemon. If you make this bowl for dinner, try your leftovers for lunch over salad greens. 


Japanese Yam Buddha Bowl with Spicy Carrot Tahini
Serves 2
Delicious Buddha Bowl incorporating sweet yams, broccoli, and an oil free spicy carrot tahini dressing. Comes together in under 45 minutes for easy weeknight meals!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. One Japanese Yam, scrubbed and cut into 1" rounds
  2. 1 head of broccoli, broken into florets
  3. 1 c. cooked quinoa
  4. 1 cup baby carrots
  5. 1/4 cup tahini
  6. 1/4 cup water
  7. 1/4 cup lemon juice
  8. 2 tsp sriracha
  9. Himalayan sea salt
  10. Black pepper
  11. Pomegranate seeds
  12. Pepitas
  1. Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Add the Japanese yam rounds to the sheet and bake for 30-40 minutes, until well browned on the bottom and fork tender.
  3. Meanwhile, steam the broccoli over the stove top for 3-5 minutes until vibrant green and fork tender.
  4. To make the spicy carrot tahini, blend ingredients carrots - black pepper until well combined. Add more water as needed to reach desired consistency.
  5. To assemble, divide the quinoa, baked yam rounds, and broccoli in two bowls and top with spicy carrot tahini, pomegranate seeds, and pepitas.
  1. If you can't find Japanese yams, substitute regular sweet potato instead.
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Lauren Kirchmaier
Written by Lauren Kirchmaier
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and blog floraandvino.com