Sweet potato buddha bowl: A nutritious delight awaits!
A delicious and nutritious sweet potato buddha bowl packed with vibrant vegetables and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 2 cups spinach
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh lemon juice for dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread them on a baking sheet.
- Roast the sweet potatoes in the oven for 25-30 minutes until tender.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, chickpeas, spinach, and diced red bell pepper.
- Top with sliced avocado and drizzle with fresh lemon juice before serving.
Notes
- Feel free to add other vegetables like kale or broccoli.
- This bowl can be served warm or cold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg