Sweet Potato, Kale & Quinoa Buddha Bowl

Name: Sweet Potato, Kale & Quinoa Buddha Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 medium sweet potatoes (chopped into cubes); 1 red onion (chopped); 2 tablespoon(s) olive oil; 2 teaspoon(s) garlic powder; 1 teaspoon(s) curry powder; 1 teaspoon(s) cumin; salt & pepper (to taste); 1 cup(s) uncooked quinoa; 2 cup(s) water or vegetable broth; 1 tablespoon(s) olive oil; 1 tablespoon(s) garlic (minced); 1 bunch kale (stems removed and chopped); 7 oz Brussels sprouts (thinly sliced or shredded); salt & pepper (to taste); 6 teaspoon(s) tahini; 3 teaspoon(s) sesame seeds; 1 avocado (sliced (optional))

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Sweet Potato, Kale & Quinoa Buddha Bowl

This Buddha Bowl mixes sweet roasted sweet potatoes, hearty quinoa, and flavorful sautéed kale. It's a tasty and balanced meal for anyone looking for something nutritious and delicious.

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Prep Time20

Cook Time30

Total Time50

Meal Type: Dinner, Lunch

Special: Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Oven, Stove

Ingredient: Avocado, Brussels Sprouts, Kale, quinoa, Sweet Potatoes

Servings: 4

Ingredients

For the potato:

2 medium sweet potatoes chopped into cubes
1 red onion chopped
2 tablespoon(s) olive oil
2 teaspoon(s) garlic powder
1 teaspoon(s) curry powder
1 teaspoon(s) cumin
salt & pepper to taste

For the quinoa:

1 cup(s) uncooked quinoa
2 cup(s) water or vegetable broth

For the kale:

1 tablespoon(s) olive oil
1 tablespoon(s) garlic minced
1 bunch kale stems removed and chopped
7 oz Brussels sprouts thinly sliced or shredded
salt & pepper to taste

To serve:

6 teaspoon(s) tahini
3 teaspoon(s) sesame seeds
1 avocado sliced (optional)

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
Place the potatoes and red onion on a large baking sheet, drizzle with olive oil and sprinkle the garlic powder, curry powder, cumin, salt, and pepper over the potatoes and toss to coat. Bake in the hot oven for 25-30 minutes until the potatoes are fork tender.
While the potatoes are cooking, prepare the quinoa. In a medium pot, bring the quinoa and water/vegetable broth to a boil, then cover and turn the heat to low. Simmer gently for 15-20 minutes or until all the water has evaporated. Fluffy the quinoa with a fork.
Meanwhile, cook the kale. Heat a large skillet over medium/high heat, and the olive oil and when the olive oil is fragrant, add the garlic, kale and Brussels sprouts to the skillet and sauté for 5-7 minutes. Season with salt and pepper and remove from heat.
To assemble the dish, divide the quinoa, sweet potatoes and kale mixture evenly into 6 bowls (or meal prep containers). Top with avocado, a drizzle of tahini and sprinkle over the sesame seeds.

Notes

Oil-free: to make oil-free omit toss the sweet potatoes with the spices and a splash of vegetable broth instead of oil. For the kale, omit the oil and do a water or broth sauté instead.

Nutrition

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