I am not sure what it is about this winter, but lately I have been craving sweet potatoes like crazy. I have looked to Pinterest for inspiration on how to incorporate more of them into my diet. Not surprisingly, sweet potatoes play a starring role in a lot of Buddha bowl recipes. Unfortunately, a lot of recipes have dressings that require ingredients that I don’t normally keep in stock or a food processor to blend everything up. I experimented with some simple ingredients that I have on hand. The result has been easily reproducible and delicious (even my omnivorous husband approves).
- Vegan/Vegetarian
- Gluten free
- Serves two
Simple, but delicious buddha bowl (starring sweet potatoes)
Ingredients
- 1 cup uncooked quinoa this usually makes a little bit more than needed for two people, but then it's cooked for salads or leftovers later in the week
- 2 sweet potatoes
- 2 cups baby spinach
- 1 avocado
DRESSING:
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
OPTIONAL:
- butter for sweet potato exclude for vegan diet
- 2 hard boiled eggs for extra protein; exclude for vegan diet
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Wash sweet potatoes and poke a few holes with a fork in the skin.
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Place sweet potatoes on sheet pan in oven for 60 minutes or until sweet potatoes are cooked through (you may have to cook potatoes for longer especially if they are very large/wide).
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Cook quinoa; boil two cups of water and simmer one cup of quinoa for 15 minutes or until water is absorbed.
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If preparing eggs, bring water to boil and place in desired numbered of eggs for 12 minutes (or for however long to get desired texture).
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Slice avocado in half. Remove pit and skin. Slice into slivers.
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Combine all your ingredients into a simple, but delicious Buddha bowl. Bon Appétit!
Recipe Notes
Depending on proportions, I'll often have leftover sweet potato, avocado, and quinoa. These can easily been combined for a bonus lunch or dinner meal. Hope you enjoy!
