This roasted sweet potato buddha bowl is healthy, earthy, and simple to make! You can turn this into a vegan dish by replacing the egg with some vegetable protein like tofu.
- 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)
- 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
- 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.
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.
Keywords: sweet potato buddha bowl, buddha bowl recipe