Sweet Potato Buddha Bowl
A vibrant and nutritious bowl featuring roasted sweet potatoes, quinoa, and black beans, perfect for any meal.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed before cooking
- 2 medium sweet potatoes Peeled and cubed
- 1 can black beans Heated and seasoned
- 1 medium avocado Sliced for serving
- 1 cup spinach Fresh, for serving
- 1 tablespoon olive oil For roasting sweet potatoes
- 1 teaspoon cumin For seasoning sweet potatoes
- to taste salt and pepper For seasoning
- 1 tablespoon lemon juice Drizzled over the bowl
Optional Toppings
- as desired sesame seeds For garnish
- as desired cilantro For garnish
Instructions
Preparation
- Start by rinsing the quinoa under cold water and cook it according to the package instructions.
- While the quinoa is cooking, peel and cube the sweet potatoes. Toss them in a mixing bowl with olive oil, cumin, salt, and pepper.
Cooking
- Spread the sweet potatoes on a baking sheet and roast in the oven at 400°F (200°C) for about 25-30 minutes or until they are tender and golden.
- In a saucepan, heat the black beans over medium heat, seasoning them with salt and pepper.
Assembly
- To serve, layer the cooked quinoa, roasted sweet potatoes, black beans, fresh spinach, and sliced avocado in serving bowls.
- Drizzle with lemon juice and add any optional toppings like sesame seeds or cilantro. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat components separately if desired.