Name: Sweet Potato Buddha Bowl
Total time: PT1500.0S
Yield: 2
Ingredients: 1/2 Sweet Potato; 1/2 cup Quinoa; 2 clove Garlic; 1 teaspoon Coconut Butter; 4 slice Radish; 100 gram Mushroom; 4 tablespoon Canned Chickpeas; 4 handful Lettuce; 1/2 Lemon; 1 Avocado; 1 teaspoon Sesame Seeds; to taste Pink Himalayan Sea Salt; to taste Ground Turmeric; to taste Paprika; 1 cup Water

One of my favorites quick and easy lunch Buddha bowls that I usually have when I feel like my belly needs some vegetables boost. It is vegan, gluten-free, dairy-free, and very delicious!

Low-Fat

Oven

Beginner

Sweet Potato Buddha Bowl

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Sweet Potato

Quinoa

Garlic

clove

Coconut Butter

teaspoon

Radish

slice

Mushroom

gram

Canned Chickpeas

tablespoon

Lettuce

handful

Lemon

Avocado

Sesame Seeds

Pink Himalayan Sea Salt

to taste

Ground Turmeric

Paprika

Water

Stove

Preheat the oven to 400 degrees F (200 degrees C).

Roast the {@3:} with {@2:}, {@0:}, and {@1:} for 15-20 minutes

Roast the Sweet Potato (1/2 N/A) [Diced] with Coconut Butter (1/2 teaspoon), Pink Himalayan Sea Salt ( to taste), and Ground Turmeric ( to taste) for 15-20 minutes

Roast the Sweet Potato (1/2) with Coconut Butter (1/2 teaspoon), Pink Himalayan Sea Salt (to taste), and Ground Turmeric (to taste) for 15-20 minutes

Cook {@2:} with {@3:}, {@0:}, and {@1:}. Let it simmer for about 15 minutes

Cook Quinoa (1/2 cup) with Water (1 cup), Pink Himalayan Sea Salt ( to taste), and Garlic (1 clove) [Minced]. Let it simmer for about 15 minutes

Cook Quinoa (1/2 cup) with Water (1 cup), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes

Fry {@3:} with {@5:} and {@2:}. Season with {@1:}, {@4:}, and {@0:}.

Fry Mushroom (100 gram) [Sliced] with Garlic (1 clove) [Minced] and Coconut Butter (1/2 teaspoon). Season with Ground Turmeric ( to taste), Paprika ( to taste), and Pink Himalayan Sea Salt ( to taste).

Fry Mushroom (100 gram) with Garlic (1 clove) and Coconut Butter (1/2 teaspoon). Season with Ground Turmeric (to taste), Paprika (to taste), and Pink Himalayan Sea Salt (to taste).

Smash {@1:} and season with {@2:} and {@0:}.

Smash Avocado (1 N/A) and season with Lemon (1/2 N/A) [Juiced] and Pink Himalayan Sea Salt ( to taste).

Smash Avocado (1) and season with Lemon (1/2) and Pink Himalayan Sea Salt (to taste).

Place {@0:} straight on the serving plate.

Place Lettuce (4 handful) straight on the serving plate.

Serve it with cooked sweet potato, mushrooms, {@0:}, avocado mix, {@2:}, and {@1:}. Enjoy!

Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 tablespoon), avocado mix, Radish (4 slice), and Sesame Seeds (1 teaspoon). Enjoy!

Sweet Potato Buddha Bowl

4.8

25MINS

$2.79

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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