Sweet Potato Ayurvedic Buddha Bowl
Sweet Potato Ayurvedic Buddha Bowl
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the greens
- 4 cups kale, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 2 tablespoons water
For serving
- 2 cups cooked quinoa
- 2 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup pumpkin seeds, toasted
Instructions
- 1
Preheat your oven to 400°F. Toss the cubed sweet potatoes with olive oil, turmeric, cumin, cayenne pepper, and salt. Spread them in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400°F - 2
Roast the sweet potatoes in the preheated oven for 25 minutes until they are tender and golden brown.
⏱️ 25 min•🌡️ 400°F - 3
In a large bowl, massage the chopped kale with lemon juice, olive oil, and salt until the leaves are tender.
⏱️ 5 min - 4
Whisk together tahini, lemon juice, maple syrup, minced garlic, and water in a small bowl for the dressing.
⏱️ 5 min - 5
Assemble the Buddha bowls by dividing the cooked quinoa among four bowls. Top with roasted sweet potatoes, massaged kale, sliced avocado, cilantro, and toasted pumpkin seeds. Drizzle with the tahini dressing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Ayurvedic Buddha Bowl
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the greens
- 4 cups kale, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 2 tablespoons water
For serving
- 2 cups cooked quinoa
- 2 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup pumpkin seeds, toasted
Instructions
- 1
Preheat your oven to 400°F. Toss the cubed sweet potatoes with olive oil, turmeric, cumin, cayenne pepper, and salt. Spread them in a single layer on a baking sheet.
⏱️ 5 min•🌡️ 400°F - 2
Roast the sweet potatoes in the preheated oven for 25 minutes until they are tender and golden brown.
⏱️ 25 min•🌡️ 400°F - 3
In a large bowl, massage the chopped kale with lemon juice, olive oil, and salt until the leaves are tender.
⏱️ 5 min - 4
Whisk together tahini, lemon juice, maple syrup, minced garlic, and water in a small bowl for the dressing.
⏱️ 5 min - 5
Assemble the Buddha bowls by dividing the cooked quinoa among four bowls. Top with roasted sweet potatoes, massaged kale, sliced avocado, cilantro, and toasted pumpkin seeds. Drizzle with the tahini dressing.
⏱️ 5 min