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SideChef
Recipes
Sweet Potato Buddha Bowl
Recipe

15 INGREDIENTS • 7 STEPS • 25MINS

Sweet Potato Buddha Bowl

4.8
8 ratings
Editor's Choice
Editor's Choice
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!
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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.
http://healthylaura.com/
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!
25MINS
Total Time
$2.79
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sweet Potato
1/2
Quinoa
1/2 cup
Garlic
2 cloves
Garlic, minced
Coconut Butter
1 tsp
Coconut Butter
Radish
4 slices
Radishes
Mushroom
1 cup
Mushroom, sliced
Canned Chickpeas
1/4 cup
Canned Chickpeas
Lettuce
4 handfuls
Lettuce
Lemon
1/2
Lemon, juiced
Pink Himalayan Sea Salt
to taste
Pink Himalayan Sea Salt
Paprika
to taste
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
406
Fat
18.9 g
Protein
12.1 g
Carbs
52.5 g
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Sweet Potato Buddha Bowl
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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.
http://healthylaura.com/
Cooking InstructionsHide 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 (1/2 cup) with Water (1 cup), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes
step 4
Fry Mushroom (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).
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 (1/4 cup), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
step 7 Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (1/4 cup), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Brunch
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
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