Sweet Potato Buddha Bowl
A vibrant and nutritious Sweet Potato Buddha Bowl filled with roasted sweet potatoes, quinoa, chickpeas, and fresh greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup spinach or kale
- 1/2 red onion, thinly sliced
- Olive oil
- Salt and pepper to taste
- Tahini or dressing of choice
Instructions
- Preheat your oven to 400°F (200°C), creating the perfect warm environment for roasting sweet potatoes.
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet, ensuring they have enough space to roast beautifully.
- Roast the sweet potatoes for 25-30 minutes, or until they are tender and golden.
- Layer the cooked quinoa, followed by the roasted sweet potatoes, chickpeas, fresh spinach or kale, avocado slices, and red onion in a bowl.
- Drizzle with tahini or your favorite dressing before serving. Enjoy your nutritious and colorful Buddha bowl!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/sweet-potato-buddha-bowl/