Description
Indulge in a vibrant Sweet Potato Buddha Bowl, brimming with wholesome ingredients and flavors. Perfect for lunch or dinner, it’s an easy recipe to customize!
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup quinoa
- 2 cups fresh spinach
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 3 tbsp tahini
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes in olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and caramelized.
- Rinse quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- If using canned chickpeas, drain and rinse well. Optionally toss with olive oil and spices before adding to the oven during the last 10 minutes of roasting sweet potatoes.
- In a small bowl, whisk together tahini and lemon juice until smooth. Add water if needed to reach desired consistency.
- Layer cooked quinoa at the bottom of your bowl. Top with roasted sweet potatoes, chickpeas, fresh spinach leaves, and avocado slices. Drizzle generously with tahini dressing before serving.
Nutrition
- Serving Size: Approximately 1 bowl (450g)
- Calories: 480
- Sugar: 8g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Customize your bowl by adding other vegetables like bell peppers or carrots. Garnish with seeds or fresh herbs for added flavor. Store leftovers in an airtight container in the fridge for up to four days.