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Vegan Sweet Potato Buddha Bowl

A hearty vegan Buddha bowl featuring roasted sweet potatoes, earthy grains, and fresh vegetables, packed with nutritional benefits and perfect for lunch or dinner.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 2 servings

Ingredients

For the roasted sweet potatoes

  • 1 large sweet potato, cut into wedges with the skin kept on
  • 1 tablespoon coconut oil (or sub with olive, vegetable, or rapeseed oil)
  • 1 tablespoon dried cranberries
  • 1 tablespoon sunflower seeds
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried coriander (or substitute with fresh coriander) roughly chopped
  • Salt and pepper, to taste

For the bowl assembly

  • few handfuls of rocket (arugula)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 portions cooked rice (brown rice, wild rice, or quinoa)
  • few tablespoons hummus (store-bought or homemade)
  • 1 avocado (sliced)

Instructions

Preparation

  • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). On a baking tray, place the sweet potato wedges and drizzle them with the coconut oil. Sprinkle the dried cranberries, sunflower seeds, sweet paprika, ground cinnamon, ground cumin, coriander, and season with salt and pepper.
  • Roast in the oven for about 20 minutes until they are soft enough to pierce with a fork and slightly crispy on the outside. Alternatively, boil or steam the wedges for about 15 minutes until soft, then pan-fry them in oil with the same seasonings until slightly browned.
  • Cook the rice as per the package instructions.
  • For the dressing, mix together olive oil, balsamic vinegar, and a pinch of salt in a bowl. Add the rocket (arugula) and toss well to coat.

Assembly

  • To serve, lay the cooked rice at the bottom of a bowl and top it with the roasted sweet potato wedges, hummus, dressed greens, and sliced avocado.

Notes

This Vegan Sweet Potato Buddha Bowl is perfect for any occasion. You can enhance your bowl with extra toppings like sesame seeds, fresh herbs, or a squeeze of lemon juice. Store leftovers in an airtight container in the refrigerator for up to three days. Keep avocado and hummus separate until ready to serve.