Dinner

January 3, 2022

Delicious Vegan Sweet Potato Buddha Bowl


Welcome to flavor town with this vegan sweet potato buddha bowl! Packed with nutrition and bursting with flavor and texture, start your New Year off with a bowl ready to help you with your health goals!


What is a Buddha bowl?

A buddha bowl is a an assortment of serval different kinds of vegetarian food. This dish can often get understandably confused with a nourish bowl or even a poké bowl.


What can I use instead of Sweet potatoes?


If you’re not sweet potato crazy like yours truly, don’t fret! There are so many delicious substitutions for this vegan buddha bowl.


Here are a few suggestions for how to substitute or add to your Buddha bowl:


Broccoli

Tofu

Golden or red potatoes

Asparagus

Carrots

Chickpeas

Red cabbage

Avocado

Edamame 


Delicious Vegan Sweet Potato Buddha Bowl

Welcome to flavor town with this vegan sweet potato buddha bowl! Packed with nutrition and bursting with flavor and texture, start your New Year off with a bowl ready to help you with your health goals!

Author:

Jessica Jenkins

Prep:

20

min

cook:

30

min

total:

50

min

No items found.

Ingredients

For the sweet potatoes:

  • 2 large sweet potatoes (cubed)
  • 1 red onion (chopped)
  • 2 tbsp olive oil
  • 2 tbsp garlic powder
  • 1 tbsp taco seasoning
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tsp pepper
  • 4 thyme sprigs


For the kale and Brussel sprouts:

  • 4 cups kale
  • 2 cups Brussel sprouts
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp pepper
  • Olive oil


For the quinoa:

  • 1 cup uncooked quinoa
  • 2 cups water 


For the spicy mayo sauce:

  • 2 tbsp vegan mayo
  • 1 tsp sriracha
  • 1 tsp Grey Poupon mustard
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

Instructions:


For the sweet potatoes: 

  1. Preheat oven to 400° F and line a baking sheet with parchment paper
  2. Place cubed sweet potatoes and onion on the prepped baking sheet and sprinkle with spices and oil, roll and completely coat potatoes in spices and oil, lay thyme sprigs around the pan. Bake for 30 minutes or until tender.
  3. For the sauce:
  4. In a small bowl combine all of the ingredients for the spicy mayo sauce, cover and place in refrigerator until ready to use.


For the quinoa:

  1. Bring a small pot with water to a boil, once boiling add quinoa, and lightly cover with a lid. Reduce heat to a simmer and allow to simmer for 15 minutes or until all of the water is absorbed or evaporated.


For the kale and Brussel sprouts:

  1. While sweet potatoes bake cover the bottom of a medium frying pan in olive oil place kale and Brussel sprouts in the pan and sprinkle with seasonings, cook until reduced in size and tender (about 10 minutes)


Assemble the buddha bowl and enjoy!


No items found.
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