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–+ servings
Sweet Potato Buddha Bowl in blue bowl with ingredients sectioned in circle

Sweet Potato Buddha Bowl

Samantha Erb
A delicious quinoa grain Buddha Bowl that's full of healthy vegetables, beans, and grains.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Course Dinner Recipes
Cuisine American
Servings 4
Calories 548 kcal

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.

Nutrition

Serving: 1gCalories: 548kcalCarbohydrates: 69gProtein: 18gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gSodium: 502mgFiber: 21gSugar: 9g
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