home search glass cart save
more
Sweet Potato Buddha Bowl

15 INGREDIENTS • 7 STEPS • 25MINS

Sweet Potato Buddha Bowl

Recipe

4.6

11 ratings
Editor's Choice
Editor's Choice
Community Pick
Community Pick
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!
Add to plan
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!
author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.

25MINS

Total Time

$2.79

Cost Per Serving

Ingredients

Servings
2
us / metric
Sweet Potato
1/2
Sweet Potato, diced
Quinoa
85 g
Quinoa
Garlic
2 cloves
Garlic, minced
Coconut Butter
1 tsp
Coconut Butter
Radish
4 slices
Radishes
Mushroom
100 g
Mushrooms, sliced
Canned Chickpeas
4 Tbsp
Canned Chickpeas
Lettuce
4 handfuls
Lettuce
Lemon
1/2
Lemon, juiced
Avocado
1
Avocado
Sesame Seeds
1 tsp
Sesame Seeds
Pink Himalayan Sea Salt
to taste
Pink Himalayan Sea Salt
Ground Turmeric
to taste
Ground Turmeric
Paprika
to taste
Paprika
Water
240 mL
Water

Nutrition Per Serving

VIEW ALL
Calories
388
Fat
17.5 g
Protein
11.7 g
Carbs
50.6 g
Add to plan
author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.

Cooking Instructions

Hide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Roast the Sweet Potato (1/2) with Coconut Butter (1/2 tsp), Pink Himalayan Sea Salt (to taste), and Ground Turmeric (to taste) for 15-20 minutes
step 3
Cook Quinoa (85 g) with Water (240 mL), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes
step 4
Fry Mushrooms (100 g) with Garlic (1 clove) and Coconut Butter (1/2 tsp). Season with Ground Turmeric (to taste), Paprika (to taste), and Pink Himalayan Sea Salt (to taste).
step 5
Smash Avocado (1) and season with Lemon (1/2) and Pink Himalayan Sea Salt (to taste).
step 6
Place Lettuce (4 handfuls) straight on the serving plate.
step 7
Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 Tbsp), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
step 7 Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 Tbsp), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
0 Saved
top
Version v3.142.2