A healthy simple Sweet Potato Buddha Bowl made with sweet potatoes, edamame beans, kale, and quinoa.
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This sweet potato edamame bowl is the best definition of meal prep you can have. You can use these ingredients during the week for everything from tacos to stir-fries.
It’s created to be plant-based and gluten-free.
Enjoy this easy recipe with my lemon herb tahini and opt out of the avocado crema to keep it vegan.
Why Do They Call it a Buddha Bowl?
The idea of a Buddha bowl comes from how Buddha used to walk around with a bowl and ask local people to donate food to it.
At the end of the day, he would eat whatever food was placed in the bowl.
How to Make a Sweet Potato Buddha Bowl
STEP ONE: Preheat your oven to 425 degrees F.
STEP TWO: Place the sweet potatoes in a bowl and combine them with oil, chili powder, cumin, and lime juice. Put the sweet potato chunks on one side of a baking sheet in a single layer. Place the black beans and frozen edamame beans on the other side of the baking sheet.
STEP THREE: Cook the vegetables for 25-30 minutes, flipping halfway through until the roasted sweet potatoes are easily pierced with a fork.
STEP FOUR: While the vegetables cook, prepare your quinoa per the directions on the packaging and cook the kale on the stovetop
STEP FIVE: Add about 1/2 cup of cooked quinoa into a bowl and top with sweet potatoes, edamame, black beans, kale, sliced avocados, and your favorite tahini dressing or this avocado crema recipe.
Top with sesame seeds or fresh cilantro.
How to Store This Vegan Buddha Bowl
This sweet potato Buddha bowl can be made ahead of time and stored in the fridge for up to 3 days.
You can keep the lunch bowl ingredients separate or place them all in the bowl and add some dressing when you’re ready to eat.
What Are the 5 Key Components of a Buddha Bowl?
In order to be considered a true Buddha bowl recipe, it must contain these 5 elements.
- Whole grains or rice
- Vegetables
- Protein
- Dressing
- Seeds, nuts, or other sprinkled topping
Are Buddha Bowls Healthy?
Since Buddha Bowls typically contain fresh ingredients and nothing processed, they are perfect for weight loss. The mix of whole grains and healthy vegetables will keep you full for hours.
As with other foods, it’s important to keep an eye on how much you are consuming in one sitting. Eating one small Buddha Bowl is perfect for weight loss but eating 3 times the amount specified can result in gaining weight.
Variations to This Sweet Potato Quinoa Bowl
- Swap out the quinoa for a different grain such as quinoa, farro, and white or brown rice
- Switch up the veggies for your favorites such as broccoli, peppers, onions, or beets
- Change the sweet potato flavor from chili lime sweet potatoes to your favorite seasoning blend. Even just a little lime helps!
- Skip the black beans and edamame and use chickpeas, tofu, hard-boiled eggs, chicken, or steak instead
More Recipes You Will Love
- Instant Pot Chicken Taco Bowls
- Sweet Potato and Black Bean Tacos
- Southwest Bowls
- Air Fryer Chickpeas
- Quinoa Chickpea Salad
Sweet Potato Buddha Bowl
Ingredients
- 2 cups cooked quinoa 2/3 cups dried quinoa
- 2 large sweet potatoes peeled and cubed in 1-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 teaspoons lime juice
- 1 can black beans drained and rinsed (14.5oz)
- 2 avocados pitted and sliced
- 1/2 bunch kale about 1 cup (sauteed with 1/2 teaspoon sea salt)
- 1/2 cup edamame beans available in frozen at most grocery stores
- sea salt to taste
Instructions
- Preheat your oven to 425 degrees F.
- Place the sweet potatoes in a bowl and combine them with oil, chili
powder, cumin, and lime juice. Put the sweet potato chunks on one side
of a baking sheet in a single layer. Place the black beans and frozen
edamame beans on the other side of the baking sheet. - Cook the vegetables for 25-30 minutes, flipping halfway through until
the roasted sweet potatoes are easily pierced with a fork. - While the vegetables cook, prepare your quinoa per the directions on the packaging and cook the kale on the stovetop
- Add about 1/2 cup of cooked quinoa into a bowl and top with sweet
potatoes, edamame, black beans, kale, sliced avocados, and your favorite
tahini dressing or this avocado crema recipe. - Top with sesame seeds or fresh cilantro.
