If you are looking for a delicious and healthy recipe to make for dinner tonight, try this sweet potato vegan buddha bowl recipe. This buddha bowl recipe is ready in under an hour and is packed with veggies, whole grains, and tasty tahini. It is perfect for a meatless dinner or for a meal-prep lunch for the week.
It’s MONDAY and it’s the last week of March! That means April showers are within our reach, people! Hang in there. I am so excited for this week because Lee and I have so many delicious recipes to test, I love Easter, AND that means that Emily starts full time with Team Fit Foodie in only one week! This is something that we have been working towards as a team for two and half years and it’s finally happening. Yes, Emily is my sister-in-law, friend, and now officially my co-worker. I could not be more excited!
People always ask me if it’s ever hard to work with your sister and my answer is yes, of course! However, the times that it is easier to work with Emily outway the hard days by a long shot. FOR REALZ. I am so blessed to have someone in my life that understands so many different parts of my life. Emily and I are able to work together for the same reasons that Lee and I are able work together, we COMMUNICATE. We talk, even about the hard stuff. It’s something as humans that we all struggle with sometimes, so why not do it with one of your favorite people? Any-who–> get ready for some get-to-know you posts, Instagrams, and more with Team Fit Foodie’s newest full-time member. WE CAN’T WAIT.
Another thing Team Fit Foodie is very passionate about is—> buddha bowls. We love meal-prep bowls of all kinds, but there is just something about buddha bowl recipes that we absolutely love. What is the difference between buddha bowls and regular bowls, you ask? Buddha bowls are generally vegetarian or vegan. Sometimes it is nice to take a break from animal protein and we generally do that with a buddha bowl recipe.
If you are new to buddha bowls, check out THIS post that Lee wrote a while back. It goes over the anatomy of a buddha bowl and goes into a bit more detail regarding how to mix and match different ingredients to mix things up.
This Sweet Potato Vegan Buddha Bowl Recipe is a mixture of all of our favorite things. Roasted sweet potatoes, garlicky kale, quinoa, and tahini! If you are looking for an easy dinner recipe this vegan buddha bowl recipe is for you. Below are some general buddha bowl staples and ingredients that we always have on hand in the Fit Foodie kitchen.
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)
PS: you need these 3-compartment glass meal-prep containers. LIKE STAT.
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
Sweet Potato Buddha Bowls
If you are looking for a delicious and healthy recipe to make for dinner tonight, try this sweet potato vegan buddha bowl recipe. This buddha bowl recipe is ready in under an hour and is packed with veggies, whole grains, and tasty tahini. It is perfect for dinner or for a meal-prep lunch for the week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
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
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.
- 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!
- Nutrition information does not include tahini or sesame seeds.
- Serving Size: 1/6 recipe
- Calories: 312
- Sugar: 9
- Sodium: 135
- Fat: 13
- Carbohydrates: 51
- Fiber: 9
- Protein: 10