Yummy Sweet Potato Buddha Bowl
This sweet potato buddha bowl is a satisfying and scrumptious lunch that's easy to put together and enjoy. I eat it at least once a week and it's always delicious!
Equipment
- 1 air fryer optional
Ingredients
- ½ cup uncooked quinoa
- water
- 2 cups mixed greens
- 1 sweet potato cubed
- 1 tsp olive oil
- 1 cup roasted chickpeas
- ½ cup roasted pumpkin seeds
- 1 cup cucumber chopped
- ½ cup lemon tahini sauce
Instructions
- If needed, make the roasted chickpeas and lemon tahini sauce.
- Wash and cube the sweet potato, mix in a large bowl with the olive oil, and then air fry it for about 15 minutes at 390 degrees F. Alternatively, roast it in the oven on a parchment-lined baking sheet for about 25 minutes at 400 degrees F.
- Meanwhile, cook the quinoa according to the package directions.
- Divide the quinoa and mixed greens into 4 shallow bowls. Alternatively, you can create one buddha bowl and save the remaining ingredients in separate air-tight containers in the fridge to use later.
- Divide the roasted sweet potato, roasted chickpeas, roasted pumpkin seeds and chopped cucumber and layer over the 4 bowls.
- Drizzle each bowl with about 2 Tbsp of lemon tahini sauce and enjoy.
Notes
Cooking the roasted chickpeas, roasted sweet potato cubes, and quinoa in advance will help make this buddha bowl come together a lot quicker!
You can also make the lemon tahini sauce in advance and store it in an air-tight container in the fridge to use throughout the week.
Nutrition
Calories: 472kcalCarbohydrates: 46gProtein: 18gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 89mgPotassium: 763mgFiber: 9gSugar: 5gVitamin A: 8302IUVitamin C: 9mgCalcium: 104mgIron: 5mg
These nutrition values are estimates only. Read my full nutrition disclaimer here.
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