Home Lunch Sweet Potato Buddha Bowl with Kale and Quinoa

Sweet Potato Buddha Bowl with Kale and Quinoa

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Sweet Potato Buddha Bowl Recipe with Kale and Quinoa || Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, edamame, and topped with a creamy tahini dressing.

About this sweet potato buddha bowl with kale and quinoa

Get ready for some feel-good eats…specifically this healthy, colorful, easy to adapt, no-stress buddha bowl recipe. This is where lunch is at. And maybe dinner.

Made with some of my fav ingredients—chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame—and topped with a creamy tahini dressing, this healthy bowl is hearty, filling, and taste-loaded.

Recipe tips

My suggestion, so you can whip this up for lunchtime in no time flat, is to cook the quinoa and roast the sweet potatoes ahead of time. Pop both into the fridge and tomorrow’s lunch will be easy-peasy.

Having cooked quinoa on hand, in my fridge, on a weekly basis is all kinds of awesome. It makes this recipe a breeze and also this herb-loaded kale and quinoa salad. Not to mention that quinoa keeps for days in the fridge, is quickly made in 15 minutes, and boasts super-food, nutrient/protein-dense status.

How to make this kale quinoa sweet potato buddha bowl

  • In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.
  • Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado.
  • Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.
  • Dig. In.

Recipe substitutions

This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower, or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame and couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.

If you try this sweet potato buddha bowl recipe, let me know in the comments below. I love to hear from you!

xo Bri


Looking for more feel-good, healthy recipes?

Try this herb-loaded kale and quinoa salad, this coconut Thai quinoa salad with lime and basil and this, simple, but so good, kale and sautéed corn salad.


Kale Quinoa Sweet Potato Buddha Bowl

Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame, and topped with a creamy tahini dressing.

5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Lunch, Main Dish, Salad
Cuisine American
Servings 1 person

Ingredients

  

Buddha Bowl

  • 1/2 cup roasted sweet potatoes roasted at 400 degrees for 35-40 minutes*
  • 1/3 cup cooked edamame boiled for 3-4 minutes, the drained
  • 1/2 cup cooked quinoa as per package instructions
  • 1/2 a ripe avocado chopped
  • 1 extra large kale leaf washed, stemmed, chopped and given a little drizzle of olive oil, plus a sprinkle of Kosher salt and fresh pepper
  • kosher salt and fresh pepper

Tahini Dressing

  • 1/4 cup mayo
  • 1/4 cup tahini
  • juice of one lemon
  • 2-3 tbsp water
  • pinch each of kosher salt and fresh pepper

Instructions

 

  • In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.
  • Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado. **
  • Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.

Notes

Roasting sweet potatoes

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

Chop sweet potato into half-inch cubes, toss onto the baking sheet and drizzle with olive oil. Add a couple of generous pinches of kosher salt and fresh pepper. Mix with your hands to ensure they’ve been evenly coated. 

Roast for 35 to 45 minutes (tossing halfway through) until browning and tender and sweet. 

Adapting this recipe

This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame, or couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.

Keyword buddha bowl, Sweet Potato Buddha Bowl

Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!

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