Buddha Bowl Kitchen Staples
- Baking Sheet
- Meal Prep Containers (PS: THESE are the ones we used in the below photo)
- Mixing Bowls
- Mason Jars
- Measuring Cups
- Measuring teaspoons
- Sharp Kitchen Knives
Buddha Bowl Pantry Staples
- Extra Virgin Olive Oil
- Grains (brown rice, quinoa, barley)
- Seeds (sesame, pepitas, flax)
- Nuts (almonds, cashews, pistachios)
- Broth (chicken, vegetable, mushroom)
- Beans (garbanzo, black, pinto)
- Spices (turmeric, cumin, chili powder, chipotle, garlic)
Other Delicious Bowl Recipes
- Sheet Pan Meal Prep Tofu Quinoa Burrito Bowls
- Meal Prep Vegetarian Kung Pao Quinoa Bowls
- Meal Prep Cauliflower Tikka Masala
- Meal Prep Cilantro Lime Chicken
- Superfood Taco Bowls
- Instant Pot Korean Beef Bowls
- Meal Prep Honey Ginger Chicken Stir Fry
- Instant Pot Moroccan Chicken Bowls
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Sweet Potato Buddha Bowls
Ingredients
Sweet Potatoes and Onions
- 2 large sweet potatoes chopped into cubes ( 4 cups chopped)
- 1 large red onion chopped
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- salt and pepper to taste
Kale and Brussels
- 1-2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 cups kale
- 2 cups shaved Brussels sprouts
- salt and pepper to taste
For the Quinoa
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
Instructions
Sweet Potatoes and Onions
- Preheat your oven to 400ºF and spray a baking sheet with cooking spray or rub with olive oil.
- Place vegetables on baking sheet and drizzle with olive oil. Then sprinkle on spices. Massage the spices into the vegetables with your hands.
- Bake at 400ºF for 25-30 minutes.
Quinoa
- While your veggies are cooking, prepare your quinoa.
- In a medium pot, bring quinoa and water to a boil. Cover and turn heat to low and let simmer, covered, for around 15-20 minutes or until all the water has evaporated.
- Kale and Brussels
- Heat a large skillet over medium/high heat. Add olive oil.
- When olive oil is fragrant, add garlic.
- Add kale and Brussels to the skillet and saute for 5-7 minutes. Season with salt and pepper and remove from heat.
For the Buddha Bowls
- Separate out quinoa, sweet potatoes, and kale mixture evenly into six bowls or meal prep containers.
- Top with tahini (or any salad dressing or hummus of your choice) and sesame seeds and enjoy!
Tips & Notes
- Nutrition information does not include tahini or sesame seeds.
This was AMAZING!!! I will be making this again for sure. Sorry, no pic, I ate it too quickly.
I love this recipe! But I struggled with the portions. I ended up with a TON of quinoa, hardly any greens and about 3/4c. of sweet potato mixture when I split everything 6 ways. What should the portions be exactly? Thanks!
I’ve been in such a food rut and this is the best thing I’ve made in SO long! I used rice instead of quinoa & doubled up on the curry. Also drizzled yogurt on top. This is so good it HURTTSSSS
LOL. Best review!