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Sweet Potato Buddha Bowl

Sweet Potato Buddha Bowl
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This Sweet Potato Buddha Bowl is a healthy and satisfying meal. It features roasted sweet potatoes, quinoa, kale, and a flavorful tahini dressing.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup cooked quinoa
  • 2 cups chopped kale
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 teaspoon maple syrup
  • 1/4 teaspoon ground cumin
  • Optional toppings: avocado slices, chickpeas, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  4. While sweet potatoes are roasting, prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, maple syrup, and cumin until smooth. Add more water if needed to reach desired consistency.
  5. Assemble the bowls: Divide cooked quinoa and chopped kale between two bowls. Top with roasted sweet potatoes.
  6. Drizzle with tahini dressing and add any optional toppings.

Notes

  • You can prepare the quinoa and tahini dressing ahead of time for quicker assembly.
  • Feel free to customize with your favorite vegetables and protein.
  • Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-buddha-bowl/