Sweet Potato Buddha Bowl

15 INGREDIENTS • 7 STEPS • 25MINS

Sweet Potato Buddha Bowl

One of my favorites quick and easy lunch Buddha bowls that I usually have when I feel like my belly needs some vegetables boost. It is vegan, gluten-free, dairy-free, and very delicious!
Love This Recipe?
One of my favorites quick and easy lunch Buddha bowls that I usually have when I feel like my belly needs some vegetables boost. It is vegan, gluten-free, dairy-free, and very delicious!
author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
http://healthylaura.com/

25MINS

Total Time

Ingredients

Servings
2
us / metric
Sweet Potato
1/2
Sweet Potato, diced
Quinoa
1/2 cup
Quinoa
Garlic
2 cloves
Garlic, minced
Coconut Butter
1 tsp
Coconut Butter
Radish
4 slices
Radishes
Mushroom
1 cup
Mushroom, sliced
Canned Chickpeas
4 Tbsp
Canned Chickpeas
Lettuce
4 handfuls
Lettuce
Lemon
1/2
Lemon, juiced
Avocado
1
Avocado
Sesame Seeds
1 tsp
Sesame Seeds
Pink Himalayan Sea Salt
to taste
Pink Himalayan Sea Salt
Ground Turmeric
to taste
Ground Turmeric
Paprika
to taste
Paprika
Water
1 cup
Water

Nutrition Per Serving

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Calories
388
Fat
17.5 g
Protein
11.7 g
Carbs
50.6 g
Love This Recipe?
author_avatar
Healthy Laura
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
http://healthylaura.com/

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Roast the Sweet Potato (1/2) with Coconut Butter (1/2 tsp), Pink Himalayan Sea Salt (to taste), and Ground Turmeric (to taste) for 15-20 minutes
step 3
Cook Quinoa (1/2 cup) with Water (1 cup), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes
step 4
Fry Mushroom (1 cup) with Garlic (1 clove) and Coconut Butter (1/2 tsp). Season with Ground Turmeric (to taste), Paprika (to taste), and Pink Himalayan Sea Salt (to taste).
step 5
Smash Avocado (1) and season with Lemon (1/2) and Pink Himalayan Sea Salt (to taste).
step 6
Place Lettuce (4 handfuls) straight on the serving plate.
step 7
Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 Tbsp), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
step 7 Serve it with cooked sweet potato, mushrooms, Canned Chickpeas (4 Tbsp), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!

Tags

Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Quick & Easy
Salad
Vegetables
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