Recipe Image

Servings:

Sweet Potato Buddha Bowl

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!

Total Time

25min

4.8

10 Ratings

Author: Healthy Laura

Servings:

Ingredients

•

1/2

Sweet Potato , diced

•

1/2 cup

Quinoa

•

2 cloves

Garlic , minced

•

1 tsp

Coconut Butter

•

4 slices

Radishes

•

1 cup

Mushrooms , sliced

•

4 Tbsp

GOYA® Chick Peas

•

4 handfuls

Lettuce

•

1/2

Lemon , juiced

•

Avocado

•

1 tsp

Sesame Seeds

•

to taste

Pink Himalayan Sea Salt

•

to taste

Ground Turmeric

•

to taste

Paprika

•

1 cup

Water

Cooking Instructions

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

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

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 Mushrooms (1 cup) 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) .

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

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

Serve it with cooked sweet potato, mushrooms, GOYA® Chick Peas (4 Tbsp) , avocado mix, Radishes (4 slices) , and Sesame Seeds (1 tsp) . Enjoy!

Nutrition Per Serving

CALORIES

388

FAT

17.5 g

PROTEIN

11.7 g

CARBS

50.6 g