Sometimes I like really elaborate buddha bowls, and sometimes I’de rather keep it simple. This is one of those simple recipes. Easy to make ahead and easy to make in general!
Sweet Potato Buddha Bowl
- 1 Sweet Potato
- 2 cups spinach or leafy green
- 1 1/5 cup cooked quinoa
- 1/2 cup cherry tomatoes
- Preheat oven to 400 deg F. Line a baking sheet with parchment paper. Cut up the sweet potatoes into cubes and bake them for approx. 30 minutes. When the potato has about 10 minutes, assemble the rest of the ingredients into a large salad bowl. Add roasted sweet potato and serve.
There are lots of fun ways to jazz up this bowl. Adding avocado, seeds, and legumes are all great choices! I love to just use fresh lemon juice as a salad dressing but you could use any dressing you like! I would recommend a lemon tahini dressing (just 1 tbsp tahini and a juice of 1 lemon).