Description
Delicious and nutritious sweet potato buddha bowls packed with flavor and healthy ingredients.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 2 cups kale, chopped
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes, then toss with olive oil, garlic powder, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, cook the quinoa according to package instructions.
- In a skillet, sauté the chopped kale until wilted.
- In a bowl, layer the cooked quinoa, roasted sweet potatoes, sautéed kale, chickpeas, and sliced avocado.
- Drizzle with olive oil and serve warm.
Notes
- Customize with your favorite toppings like nuts or seeds.
- Great for meal prep; store in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg