Sweet Potato Buddha Bowl
Introduction to Nourishing Sweet Potato Buddha Bowl
Dive into this colorful and nourishing sweet potato Buddha bowl, packed with nutrient-rich ingredients like chickpeas, quinoa, and an array of fresh vegetables. The melding of flavors and textures offers a satisfying and energizing meal option that’s perfect for any time of day.
Personalizing Your Nourishing Experience
With each delightful spoonful of this nourishing bowl, you’ll appreciate the plant-based goodness that supports your well-being. The marriage of roasted sweet potatoes and creamy avocado delivers a symphony of flavors that are both fulfilling and comforting. Take pleasure in sharing this nourishing meal with loved ones and relish in the joys of simple homemade goodness.
Sweet Potato Buddha Bowl
Ingredients
Sweet Potatoes 4 medium
Chickpeas 1 can
Avocado 2
Quinoa 1 cup
Spinach 2 cups
Red Bell Pepper 1 large
Cucumber 1 medium
Lemon 1
Olive Oil 2 tbsp
Salt to taste
Pepper to taste
Instructions
Preheat Oven
Preheat the oven to 400°F (200°C).
Roast Sweet Potatoes
Toss the diced sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
Cook Quinoa
Rinse the quinoa and cook it in 2 cups of water according to package instructions until fluffy and water is absorbed.
Prepare Bowls
Divide the cooked quinoa, roasted sweet potatoes, chickpeas, spinach, red bell pepper, cucumber, and avocado slices among 4 bowls.
Drizzle Dressing
In a small bowl, whisk together 1 tbsp of olive oil, lemon juice, salt, and pepper. Drizzle over the bowls.
Serve
Serve the sweet potato Buddha bowls immediately and enjoy!
