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!
In the colder months, I always feel like something more substantial than a salad for lunch. This sweet potato buddha bowl is the perfect solution! It has satisfying carbs like sweet potatoes and quinoa, plus it's loaded with nutritious veggies. Top it with my perfect lemon tahini sauce for a delicious kick!
Ingredients
- quinoa
- mixed greens
- cubed sweet potato
- roasted chickpeas
- roasted pumpkin seeds
- chopped cucumber
- lemon tahini sauce
See recipe card for quantities.
Instructions
Roast chickpeas & cubed sweet potato in the oven or air fryer, and cook the quinoa according to package directions.
Place a bed of cooked quinoa and mixed greens into a shallow bowl.
Layer the roasted chickpeas, roasted sweet potato, chopped cucumber and pumpkin seeds into the bowl.
Drizzle some lemon tahini sauce on top and enjoy your sweet potato buddha bowl meal!
Hint: Roast your chickpeas and sweet potato in advance, and cook the quinoa and make the dressing in advance. Store them all in separate air-tight containers for up to 5 days in the fridge to put together easy lunches throughout the week.
Substitutions
- Mixed greens - instead of mixed greens, use shredded red or green cabbage
- Cucumber - use your favourite, in-season chopped vegetables of choice instead of (or in addition to) the chopped cucumber
Equipment
I like to use my favourite XL air fryer to air fry the sweet potato cubes and the chickpeas, but you can also use a regular oven.
Storage
Store the individual ingredients in separate air-tight containers for up to 5 days in the fridge.
Yummy Sweet Potato Buddha Bowl
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.
What do you think?