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.