This roasted sweet potato buddha bowl is earthy, flavorful, healthy, and simple to make. It’s a perfect meal to have at lunch or dinner on any day of the week!
What is a buddha bowl made of?
A buddha bowl is a wholesome meal served in a single bowl packed with loads of raw or cooked vegetables, grains, and healthy fats.
We call it a buddha bowl because of its round shape, similar to a buddha belly.
Why you will love this recipe
This sweet potato buddha bowl is:
- Healthy
- Gluten-Free
- Simple and easy to make
- Meal-prep friendly
Ingredients in this recipe
Mixed greens salad: high in nutrients, low in calories, and various essential vitamins and minerals.
Roasted sweet potato: is high in fiber, vitamin C, and potassium.
Quinoa: Rich in plant protein and fiber, it also contains all nine essential amino acids.
Poached egg: a good source of protein. If you are a vegan, you can replace it with tofu.
Avocado: is full of fatty acids and fiber.
Substitutions and recipe variations
This recipe is very versatile, and if you don’t particularly like some of these ingredients or want to add more, you can change it according to what you prefer or have on hand in your kitchen. Here are some substitutions that you can make:
- Mushrooms
- Radishes
- Steamed broccoli
- Red onion
- Spinach
- Roasted chickpeas
- Massaged kale
Tips for making this recipe
- You can store the dressing in the refrigerator in an airtight container for up to 5 days and use it in other meals like salads or bowls.
- This buddha bowl is perfect for preparing a healthy meal in advance. If you would like to meal prep this bowl, store all the ingredients in different containers to make sure it doesn’t become soggy.
- Feel free to add any other vegetables or protein sources if you wish.
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Sweet Potato Buddha Bowl
Ingredients
Salad Ingredients
- 1/2 cup quinoa 90 g
- 1 cup water 240 ml
- 5 oz mixed greens salad 120 g
- 10 oz sweet potato cut into slices (300 g)
- 1 avocado thinly sliced into long strips
- 2 poached eggs
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1 pinch of salt
- 1 pinch of pepper
- 1/4 tsp black sesame seeds optional
Dressing Ingredients
- 1/2 cup soy milk 120 ml
- 1/2 cup and 2 tbsp grapeseed oil 150 ml
- 1 tbsp apple cider vinegar
- 1 garlic clove roasted
- 1 pinch of salt
Instructions
- Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
- Add the sweet potato slices, olive oil, garlic powder, salt, and pepper in a mixing bowl and combine everything.
- Transfer the sweet potato to the baking pan and bake it for 30 minutes or until tender.
- Meanwhile, rinse the quinoa to remove its bitter flavor. Combine the quinoa with the water in a saucepan over medium heat and bring to a boil. When it starts boiling, reduce the heat to a simmer for 15 minutes or until the liquid is absorbed and the quinoa is tender.
- Add all the dressing ingredients into a small food processor and blend until smooth.
- Divide the mixed greens salad into two bowls, top with quinoa, sweet potato, sliced avocado, poached eggs, and drizzle each serving with the dressing. Garnish with black sesame seeds.