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RECIPE

15 INGREDIENTS•7 STEPS•25min

Sweet Potato Buddha Bowl

Name: Sweet Potato Buddha Bowl
Total time: 1500 s
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

4.8

8 Ratings

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!

Sweet Potato Buddha Bowl Recipe | SideChef

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/

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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/

25min

Total Time

$2.79

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 2

1/2

Sweet Potato , diced

1/2 cup

Quinoa

2 cloves

Garlic , minced

1 tsp

Coconut Butter

4 slices

Radishes

3.5 oz

Mushrooms , sliced

1/4 cup

Canned Chickpeas

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

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Nutrition Per Serving

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CALORIES

406

FAT

18.9 g

PROTEIN

12.1 g

CARBS

52.5 g

Cooking Instructions

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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 Mushrooms (3.5 oz) 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!

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Sweet Potato Buddha Bowl

Ingredients

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