Sweet Potato Buddha Bowls
If you are looking for a delicious and healthy recipe to make for dinner tonight, try this sweet potato vegan buddha bowl recipe. This buddha bowl recipe is ready in under an hour and is packed with veggies, whole grains, and tasty tahini. It is perfect for dinner or for a meal-prep lunch for the week.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large sweet potatoes (chopped into cubes ( 4 cups chopped))
- 1 large red onion (chopped)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1-2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 cups kale
- 2 cups shaved Brussels sprouts
- salt and pepper (to taste)
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth
Instructions
- 1
Sweet Potatoes and Onions
- 2
Preheat your oven to 400ºF and spray a baking sheet with cooking spray or rub with olive oil.
- 3
Place vegetables on baking sheet and drizzle with olive oil. Then sprinkle on spices. Massage the spices into the vegetables with your hands.
- 4
Bake at 400ºF for 25-30 minutes.
- 5
Quinoa
- 6
While your veggies are cooking, prepare your quinoa.
- 7
In a medium pot, bring quinoa and water to a boil. Cover and turn heat to low and let simmer, covered, for around 15-20 minutes or until all the water has evaporated.
- 8
Kale and Brussels
- 9
Heat a large skillet over medium/high heat. Add olive oil.
- 10
When olive oil is fragrant, add garlic.
- 11
Add kale and Brussels to the skillet and saute for 5-7 minutes. Season with salt and pepper and remove from heat.
- 12
For the Buddha Bowls
- 13
Separate out quinoa, sweet potatoes, and kale mixture evenly into six bowls or meal prep containers.
- 14
Top with tahini (or any salad dressing or hummus of your choice) and sesame seeds and enjoy!