Looking for a healthy, satisfying meal that’s both Instagram-worthy and packed with nutrients? This Sweet Potato and Avocado Buddha Bowl is my go-to recipe when I want something nourishing yet delicious. The combination of roasted sweet potatoes, creamy avocado, and protein-rich quinoa creates a perfect balance of flavors and textures that’ll keep you energized throughout the day.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, uncooked
- 2 ripe avocados
- 2 cups fresh spinach
- 1 can chickpeas, drained and rinsed
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, microgreens, lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
- While the sweet potatoes are roasting, rinse the quinoa and cook it according to package instructions. Usually, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering for 15-20 minutes.
- Heat the remaining olive oil in a pan over medium heat. Add the chickpeas and cook for 5-7 minutes until slightly crispy. Season with salt and pepper.
- Slice the avocados and thinly slice the red onion.
- To assemble the bowls, start with a base of quinoa, then arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach, avocado slices, and red onion in sections.
- Drizzle with maple syrup and add any optional toppings you prefer.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Recipe Notes
- For meal prep, you can roast the sweet potatoes and cook the quinoa in advance. Store them separately in airtight containers for up to 3 days.
- To keep the avocados from browning, add them just before serving or squeeze some lime juice over them.
- Make sure your sweet potato cubes are roughly the same size for even cooking.
- For extra protein, you can add a soft-boiled egg or grilled tofu.
- Feel free to swap quinoa with brown rice or cauliflower rice for a low-carb option.
- The maple syrup adds a subtle sweetness that complements the savory elements – don’t skip it!
This Sweet Potato and Avocado Buddha Bowl is incredibly versatile, so feel free to adjust the ingredients based on what you have on hand. The key is maintaining a balance of complex carbs, healthy fats, and protein to create a filling, nutritious meal that’ll keep you satisfied for hours.
Sweet Potato and Avocado Buddha Bowl
A healthy, satisfying meal that's both Instagram-worthy and packed with nutrients. The combination of roasted sweet potatoes, creamy avocado, and protein-rich quinoa creates a perfect balance of flavors and textures.
Ingredients
- 2 medium sweet potatoes cubed
- 1 cup quinoa uncooked
- 2 ripe avocados
- 2 cups fresh spinach
- 1 can chickpeas drained and rinsed
- 1/4 red onion thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: pumpkin seeds microgreens, lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
- While the sweet potatoes are roasting, rinse the quinoa and cook it according to package instructions. Usually, this means combining 1 cup quinoa with 2 cups water, bringing to a boil, then simmering for 15-20 minutes.
- Heat the remaining olive oil in a pan over medium heat. Add the chickpeas and cook for 5-7 minutes until slightly crispy. Season with salt and pepper.
- Slice the avocados and thinly slice the red onion.
- To assemble the bowls, start with a base of quinoa, then arrange the roasted sweet potatoes, crispy chickpeas, fresh spinach, avocado slices, and red onion in sections.
- Drizzle with maple syrup and add any optional toppings you prefer.
