• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy to Cook Meals
  • Home
  • Browse Recipes
  • About
  • Cunning Ladies Friday Party
    • Instagram
You are here: Home / Uncategorized / Vegan Sweet Potato Plantain Bowl with Quinoa

Vegan Sweet Potato Plantain Bowl with Quinoa

Jump to Recipe Print Recipe

During my culinary adventures through West Africa, I discovered a life-changing combination: roasted sweet potatoes and plantains. Today, I’m sharing my vegan sweet potato plantain bowl with quinoa and crispy chickpeas – a nutrient-dense, plant-based powerhouse recipe that comes together in just 30 minutes!

This bowl brings together the best elements of healthy international cuisine – from the nutritious plantains of Africa to the protein-rich chickpeas of the Middle East and the South American superfood quinoa. A true vegan Buddha bowl recipe that not only satisfies hunger but fills your body with essential nutrients.

Table of Contents

Toggle
  • Why You’ll Love This Sweet Potato Plantain Bowl
  • Choosing the Perfect Plantain for Your Vegan Bowl
  • The Journey Behind This Recipe
  • Why This Recipe Works So Well
  • Vegan Sweet Potato Plantain Bowl with Quinoa & Chickpeas (30 Minutes)
    • Ingredients
      • Quinoa Base
      • Roasted Vegetables
      • Fresh Vegetables (optional)
      • Parsley Tahini Sauce
      • For Garnish (optional)
    • Instructions
    • Notes
    • Nutrition

Why You’ll Love This Sweet Potato Plantain Bowl

This easy vegan bowl isn’t just a feast for the eyes with its colorful ingredients; it also offers numerous health benefits:

  • Packed with plant-based protein from quinoa and chickpeas
  • Rich in complex carbohydrates from sweet potatoes and plantains
  • High in fiber for healthy digestion
  • Gluten-free and 100% plant-based
  • Perfect for meal prep – all components keep well in the refrigerator
  • Adaptable to seasonal vegetables for year-round enjoyment

Plantains are also a true superfood often overlooked in vegan cooking. Unlike their sweet relatives, they’re starchy and, when cooked, resemble potatoes more than bananas. When roasted, they develop an irresistible caramelized flavor that pairs perfectly with earthy sweet potatoes.

Choosing the Perfect Plantain for Your Vegan Bowl

For the best sweet potato plantain bowl, selecting the right plantains is crucial:

  1. Look for yellow plantains with brown spots – they should be ripe but still firm
  2. Avoid completely green plantains – they’re too starchy and not sweet enough
  3. Avoid overripe, very soft plantains – they’ll fall apart when roasted
  4. If plantains aren’t available, you can crush plantain chips and roast them briefly, or simply double the sweet potatoes

In my kitchen in Tel Aviv, I use plantains from local Middle Eastern markets, where they’re often labeled as “platanos.” They bring Caribbean and African influences to my Middle Eastern cooking – a perfect culinary fusion!

The Journey Behind This Recipe

What makes this bowl truly special is how it connects cultures through food. During my travels through Ghana, I was served a simple dish of roasted plantains and sweet potatoes with a spicy peanut sauce that forever changed my perspective on plant-based cooking.

Back home in Israel, I combined these African staples with Mediterranean ingredients like tahini and fresh herbs to create a bowl that represents my culinary journey. The earthy sweetness of roasted plantains and sweet potatoes creates the perfect base for protein-rich quinoa and crispy chickpeas.

Each time I make this dish, I’m transported back to that small family restaurant in Accra where I first discovered this magical combination. Now, with this recipe, you can experience this global flavor journey in your own kitchen, all while nourishing your body with wholesome plant-based ingredients.

Why This Recipe Works So Well

The secret to this bowl’s success lies in its balance of flavors, textures, and nutrients:

  • The roasting process caramelizes the natural sugars in both sweet potatoes and plantains
  • Crispy chickpeas provide protein and a satisfying crunch
  • Creamy tahini sauce ties everything together with its rich, nutty flavor
  • Fresh, raw vegetables add brightness and a nutritional boost
  • Quinoa base provides complete protein and a neutral canvas for the bold flavors

This sweet potato plantain bowl isn’t just delicious – it’s a nutritionally complete meal that will keep you satisfied for hours. The combination of complex carbohydrates, plant protein, and healthy fats creates the perfect balance for sustained energy.

Try this bowl once, and I guarantee it will become a regular in your meal rotation. It’s proof that healthy, plant-based eating can be incredibly flavorful, satisfying, and exciting!

Vegan Sweet Potato Plantain Bowl with Quinoa & Chickpeas (30 Minutes)

This vegan Buddha bowl with sweet potatoes, plantains, quinoa, vegetables, crispy chickpeas and creamy tahini sauce is healthy, protein-rich, delicious and easy to make! A colorful, nutrient-rich veggie bowl perfect for lunch or dinner!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Course: Lunch & Dinner, Main Course
Cuisine: African, Fusion, Vegan
Keyword: Buddha Bowl, Plantain, Quinoa Bowl, Sweet Potato, Vegan Bowl
Servings: 4 servings
Calories: 550kcal

Ingredients

Quinoa Base

  • 185 g quinoa
  • 480 ml vegetable broth or water with a pinch of salt

Roasted Vegetables

  • 1 large sweet potato about 400g, peeled and diced
  • 2 plantains ripe but still firm, sliced
  • 250 g broccoli florets or other vegetables
  • 1 can chickpeas 240g, rinsed and well dried
  • 2-3 tbsp olive oil divided
  • 1 tsp paprika
  • salt and pepper to taste

Fresh Vegetables (optional)

  • 150 g kale or fresh salad greens or spinach
  • 4 mini cucumbers sliced
  • 10 cherry tomatoes halved
  • 1 small beetroot peeled & thinly sliced

Parsley Tahini Sauce

  • 60 ml tahini sesame paste
  • 15 g parsley or cilantro
  • 1 garlic clove
  • 1/2 lime juiced
  • 80 ml water or to desired consistency
  • salt and pepper to taste

For Garnish (optional)

  • 1 tbsp sesame seeds
  • 4 lime wedges

Instructions

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or brush with oil.
  • Rinse the quinoa and add it to a pot with the vegetable broth (or water with a pinch of salt). Bring to a boil, then reduce heat and simmer for 15-20 minutes until all the liquid is absorbed.
  • Meanwhile, in a bowl, combine the diced sweet potatoes, sliced plantains, and broccoli florets with 1-2 tbsp olive oil, salt, and pepper. Spread them on one half of the prepared baking sheet.
  • In the same bowl, toss the chickpeas with 1 tbsp olive oil, paprika, salt, and pepper. Spread them on the other half of the baking sheet.
  • Roast everything for about 25 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
  • While the vegetables are roasting, wash the kale, tear into bite-sized pieces, and remove the stems. Place in a bowl, sprinkle with a little salt, and massage briefly. Set aside to soften slightly.
  • Prepare all fresh ingredients and make the tahini sauce. In a small blender or using an immersion blender, combine the tahini, parsley, garlic, lime juice, water, salt, and pepper until smooth. Taste and adjust consistency with more water if needed.
  • To serve, arrange the cooked quinoa in bowls with the kale and roasted vegetable-chickpea mixture. Garnish with cucumbers, tomatoes, beetroot, sesame seeds, and lime wedges as desired. Drizzle with the tahini sauce just before serving.

Notes

Die Backzeit kann je nach Größe der Süßkartoffelwürfel, Kochbananen und Brokkoliröschen variieren. Wenn das Gemüse schneller als die Kichererbsen fertig ist, kann man es herausholen und die Kichererbsen noch ein paar Minuten länger drin lassen.
Achte darauf, dass die Kochbananen reif, aber noch fest sind. Sie sollten eine gelbe bis leicht braune Schale haben, aber noch nicht zu weich sein, damit sie ihre Form beim Backen behalten.
Diese Bowl lässt sich gut vorbereiten. Alle Komponenten können bis zu 3 Tage im Kühlschrank aufbewahrt werden. Die Tahini-Soße separat aufbewahren und vor dem Servieren frisch dazugeben.

Nutrition

Calories: 550kcal | Carbohydrates: 75g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Sodium: 420mg | Potassium: 950mg | Fiber: 14g | Sugar: 8g | Vitamin A: 18500IU | Vitamin C: 120mg | Calcium: 150mg | Iron: 6.5mg
Tried this recipe?Let us know how it was!
Previous Post: « Zucchini & Carrot Crustless Pizza
Next Post: Authentic Falafel: My Middle Eastern Discovery That Changed Everything »

Primary Sidebar

save 20% at feastdesignco.com

Features

Genesis 2.0 + HTML5 Markup + Mobile Responsive! Customizer options for color & typography, 6 layout options, Recipe card styling, Widgetized Home & Recipe pages, Upload your own custom background, Upload your own header design, Create your own custom menus, Featured Images, Fixed width design, Genesis Theme Options

Copyright © 2013–2025by Easy to Cook Meals