FreeVegan
Sweet Potato & Kale Buddha Bowl
Sweet Potato & Kale Buddha Bowl
Servings
4 bowls
Prep
15 min
Cook
25 min
Ingredients
- 2 cups sweet potatoes — peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups kale — chopped, stems removed
- 1 cup quinoa — cooked
- 1 cup chickpeas — cooked or canned, drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup — optional, for dressing
Instructions
- 1Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
- 2While sweet potatoes roast, sauté chopped kale in a large skillet over medium heat until wilted, about 5 minutes.
- 3In a mixing bowl, whisk together tahini, lemon juice, and maple syrup to make the dressing.
- 4To assemble, divide cooked quinoa among bowls. Top with roasted sweet potatoes, sautéed kale, and chickpeas.
- 5Drizzle tahini dressing over the top and serve warm.