Sweet Potato Vegan Buddha Bowl
Ingredients
Sweet Potatoes and Onions
-
2
large
sweet potatoes, chopped into cubes
-
1
large
red onion, chopped
-
2
tablespoons
olive oil
-
2
teaspoons
garlic powder
-
1
teaspoon
curry powder
-
1
teaspoon
ground cumin
-
to taste
salt and pepper
Kale and Brussels
-
1-2
tablespoons
olive oil
-
1
tablespoon
minced garlic
-
4
cups
kale
-
2
cups
shaved Brussels sprouts
-
to taste
salt and pepper
For the Quinoa
-
1
cup
quinoa, uncooked
-
2
cups
water or vegetable broth
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet.
- Place the sweet potatoes and onions on the baking sheet, drizzle with olive oil, and sprinkle with spices. Massage the spices into the vegetables.
- Bake the vegetables at 400ºF for 25-30 minutes.
- While the vegetables are baking, prepare the quinoa by bringing it and water or broth to a boil in a medium pot. Cover and simmer for 15-20 minutes until the water has evaporated.
- In a large skillet, heat olive oil over medium/high heat, then add minced garlic.
- Add kale and Brussels sprouts to the skillet and sauté for 5-7 minutes. Season with salt and pepper, then remove from heat.
- To assemble the Buddha bowls, divide quinoa, sweet potatoes, and kale mixture into six bowls. Top with tahini or dressing of choice and sesame seeds.
Nutrition Facts (estimated)
Servings
6
Calories
312
Total fat
13g
Total carbohydrates
51g
Total protein
10g
Sodium
20mg
Cholesterol
0mg
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