Sweet Potato Buddha Bowl
A vibrant and nourishing bowl featuring roasted sweet potatoes, quinoa, and avocado, perfect for a quick and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced
- 1 cup kale, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Tahini or dressing of choice (optional)
- Sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until they are tender and caramelized.
- Cook the quinoa in vegetable broth according to package instructions, which generally takes about 15 minutes.
- Sauté the chopped kale until it wilts, which should take about 5 minutes.
- Assemble the bowl: first, add a generous scoop of quinoa, followed by the roasted sweet potatoes, chickpeas, sautéed kale, and top with the sliced avocado.
- Drizzle with tahini or dressing of choice, and sprinkle sesame seeds on top as a final garnish. Enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Add avocado fresh before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://delishrecipezbylucy.com/sweet-potato-buddha-bowl/