Sweet Potato Buddha Bowl
A vibrant and nourishing Buddha bowl featuring roasted sweet potatoes, creamy avocado, crispy chickpeas, and a luscious tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 cup cooked quinoa
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced
- 2 cups fresh spinach
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Lemon juice, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cubed sweet potato with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Prepare the tahini dressing by mixing tahini, maple syrup, lemon juice, and a little water until smooth.
- Assemble the Buddha bowl with a scoop of quinoa as the base, topped with roasted sweet potato, chickpeas, sliced avocado, and fresh spinach.
- Drizzle the tahini dressing over your assembled bowl and serve immediately.
Notes
Store leftover components separately in airtight containers in the fridge. The roasted sweet potatoes and chickpeas will remain fresh for about 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/sweet-potato-buddha-bowl/