Description
Indulge in the vibrant flavors of Sweet Potato Buddha Bowls, a nourishing vegan dish that’s as satisfying as it is versatile. Perfect for a family dinner or meal prep, these bowls are loaded with wholesome ingredients like roasted sweet potatoes, nutrient-rich greens, and fluffy quinoa. Easily customizable to fit your taste preferences, they feature a delightful blend of spices that elevate each bite. Whether you’re looking to impress guests or enjoy a quick weeknight meal, this recipe delivers both flavor and nutrition in under an hour.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 large red onion, chopped
- 4 cups kale
- 2 cups shaved Brussels sprouts
- 1 cup quinoa
- Olive oil
- Garlic powder
- Curry powder
- Ground cumin
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss sweet potatoes and onion with olive oil, garlic powder, curry powder, cumin, salt, and pepper. Spread on a baking sheet.
- Roast for 25–30 minutes until tender.
- Rinse quinoa; cook in a pot with water or broth until fluffy (about 15 minutes).
- Sauté kale and Brussels sprouts in olive oil and garlic until wilted.
- Assemble bowls with quinoa at the base topped with roasted vegetables and greens.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg