Sweet Potato and Quinoa Buddha Bowl
A vibrant and nourishing bowl featuring roasted sweet potatoes, fluffy quinoa, and a medley of fresh, colorful vegetables for a satisfying vegan meal.
15 min
Prep
25 min
Cook
4
Serves
260
Calories
Macros · per serving
7g protein
42g carbs
8g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 cup quinoa
- 1 red bell pepper
- 1 cucumber
- 1 cup cherry tomatoes
- 2 cups spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Peel and cut the sweet potatoes into 1-inch cubes, toss with 1 tablespoon olive oil, salt, and black pepper, and spread evenly on a baking sheet.
- 3
Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized.
- 4
While the sweet potatoes are roasting, rinse the quinoa under cold water and then cook it according to package instructions.
- 5
Chop the red bell pepper and cucumber into bite-sized pieces and halve the cherry tomatoes.
- 6
In a large bowl, combine the cooked quinoa, roasted sweet potatoes, bell pepper, cucumber, cherry tomatoes, and spinach.
- 7
Drizzle with the remaining tablespoon of olive oil and lemon juice, season with salt and pepper, and toss gently to combine.
- 8
Serve the Buddha bowl immediately, or chill in the refrigerator for up to 2 days for a refreshing cold meal.
Cook it this week.
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