Sweet Potato Buddha Bowl
A vibrant and nourishing Buddha bowl filled with roasted sweet potatoes, crispy chickpeas, creamy avocado, and fresh greens, all drizzled with a nutty tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Roasting & Mixing
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 cups spinach or kale
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: seeds, nuts, or dressing
Instructions
- Preheat the oven to 425°F (220°C).
- Toss sweet potato cubes with olive oil, salt, and pepper and spread on a baking sheet.
- Roast for 25-30 minutes until tender and golden-brown.
- Combine cooked quinoa, roasted sweet potatoes, chickpeas, spinach, and avocado in a large bowl.
- Whisk together tahini, minced garlic, olive oil, and water for desired dressing consistency.
- Drizzle dressing over the bowl mixture and mix gently before serving.
Notes
Prep ahead by cooking quinoa and roasting sweet potatoes in advance for a quicker meal option.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
Find it online: https://recypez.com/sweet-potato-buddha-bowl/