Sweet Potato Buddha Bowl
This colorful sweet potato buddha bowl combines roasted root vegetables with hearty grains and greens for a deeply satisfying meal. Finished with a creamy herb dressing, it is a nourishing bowl that celebrates wholesome ingredients.
- Prep time: 15 minutes
- Cook time: 29 minutes
- Total time: 44 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 large sweet potatoes, cubed
- 1 cup cooked brown rice
- 2 cups baby spinach
- 0.5 cup chickpeas, roasted
- 0.25 cup pumpkin seeds
- 1 avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.25 cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Roast potatoes on a baking sheet for 25-30 minutes until golden brown.
- While potatoes roast, whisk tahini, apple cider vinegar, maple syrup, and a splash of water for the dressing.
- Prepare bowls by layering spinach, warm brown rice, roasted sweet potatoes, and chickpeas.
- Top each bowl with avocado slices and a sprinkle of pumpkin seeds.
- Drizzle with the prepared tahini dressing just before serving.
Tips
- Roast the chickpeas alongside the potatoes for a satisfying crunch.
- Use warm grains to help wilt the spinach slightly for a better texture.
- Adjust the amount of water in your dressing to reach your desired consistency.
Frequently Asked Questions
What is the best grain to use?
Brown rice, quinoa, or farro work well, but ensure you use a gluten-free grain like quinoa or rice.
Can I add protein?
Grilled chicken or tofu are excellent additions to this bowl.
How long do leftovers last?
Store in the fridge for up to 2 days; add the avocado fresh right before serving.