Sweet Potato Buddha Bowl
A vibrant and nourishing bowl featuring roasted sweet potatoes, quinoa, and fresh vegetables, drizzled with a creamy tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 cup cooked quinoa
- 1 cup kale, chopped
- 1/2 cup chickpeas, drained and rinsed
- 1/2 avocado, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon tahini
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potato with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Combine the cooked quinoa, chopped kale, drained chickpeas, and roasted sweet potatoes in a large bowl.
- Drizzle with tahini and lemon juice, and toss lightly to coat everything evenly.
- Top with sliced avocado.
- Serve warm and enjoy!
Notes
For extra flavor, feel free to add feta cheese or nuts. Store leftovers separately for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/sweet-potato-buddha-bowl/