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Sweet Potato Buddha Bowl

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A nourishing Sweet Potato Buddha Bowl filled with roasted sweet potatoes, quinoa, spinach, and avocado, offering vibrant flavors and textures.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 cup quinoa
  • 2 cups spinach
  • 1 can black beans, rinsed and drained
  • 1 avocado, sliced
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • Salt to taste
  • Pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 400°F (200°C) to prepare for the roasting magic.
  2. Peel and cube the sweet potatoes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender.
  3. Cook quinoa according to package instructions. It’s a simple process that yields fluffy, nutty grains.
  4. Combine spinach, black beans, cooked quinoa, and roasted sweet potatoes in a bowl. The colors and textures in this bowl are absolutely delightful!
  5. Drizzle with tahini and lemon juice for that creamy, zesty finish that brings everything together.
  6. Top with sliced avocado, and season with additional salt and pepper if desired. Serve your bowl warm or cold, depending on your mood!

Notes

For a sweeter flavor, try adding a pinch of cinnamon to the sweet potatoes before roasting. Be sure to rinse quinoa before cooking to remove its natural coating, which can cause a bitter taste.

Nutrition

Find it online: https://www.thestationrecipes.com/sweet-potato-buddha-bowl/

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