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Baked Potato Buddha Bowl

A light and fluffy baked potato, surrounded by fresh vegetables, hearty quinoa and a lemon-poppyseed vinaigrette.

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Main Dish

Prep Time

45 Mins

Cook Time

60 Mins


Serves 8


A light and fluffy baked potato, surrounded by fresh vegetables, hearty quinoa and a lemon-poppyseed vinaigrette.


  • 8 each (1.2 kg) Medium Russet Potatoes (5.3 ounces each)
  • 2 cups (360g) Tri Color Quinoa
  • 5 cups (1.2L) Vegetable Stock
  • 2 teaspoons (6g) Sea Salt
  • 1 cup (104g) Mung Bean Sprouts
  • 1 cup (89g) Red Cabbage, shredded
  • 1 cup (180g) Frozen Shelled Edamame
  • 1 cup (75g) Carrots, cut into 1/8-inch strips
  • 3 cups (200g) Kale, roughly chopped
  • 1 cup (75g) Radish, cut into 1/8-inch strips

For the Lemon-Poppyseed Vinaigrette

  • 1 cup (240ml) Almond Milk, unsweetened
  • 2 each (20g) Medjool date, pitted
  • 3 tablespoons (45ml) Freshly Squeezed Lemon Juice
  • 1 tablespoon (15ml) Dijon Mustard
  • 2 teaspoons (3g) Onion Powder
  • 2 tablespoons (18g) Poppyseeds


  1. Gather all ingredients and equipment needed. 
  2. Prepare baked potato. To make the baked potatoes, preheat an oven to 450°F (232C), carefully pierce the potatoes with the tip of a knife and arrange them on sheet pans. Bake the potatoes for 45-55 minutes or until the internal temperature reaches 205°F (96°C). Lightly brush the potatoes with the oil and return to the oven for 5 minutes to crisp the skin. Remove the potatoes from the oven and hold warm until ready to serve. 
  3. To cook the quinoa, rinse the quinoa well in a fine mesh strainer to clean the quinoa. Once well drained place into a large pot and cover with vegetable stock and add the salt. Place the pot over medium high heat and bring to a boil, once boiling reduce to a simmer and cover with a lid. Allow the quinoa to cook for 45 minutes or until tender. Once fully cooked the stock should be fully absorbed into the quinoa. Lightly fluff the quinoa using a fork and keep warm. 
  4. To make the vinaigrette, blend the almond milk, dates, lemon juice, Dijon, and onion powder until smooth. Remove from the blender and stir in the poppy seeds. Adjust seasoning with salt and pepper if desired. 
  5. To serve the buddha bowl, cut a small slit lengthwise on the top of the potato and fluff potato by squeezing the ends towards the middle of the potato. Place the potato into a large serving bowl. 
  6. Arrange the ingredients for the buddha bowl around the baked potato; ½ cup quinoa, 2 tablespoons Mung Bean Sprouts, 2 tablespoons shredded red cabbage, 2 tablespoons shelled edamame, 2 tablespoons julienne carrots, ¼ cup kale, 2 tablespoons julienne radish. 
  7. Drizzle the vinaigrette on/in and around the potato/veggies/quinoa. 
  8. Enjoy!  


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Nutrition Facts Per Serving







Vitamin C












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