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vegan sweet potato buddha bowl

Vegan Sweet Potato Buddha Bowl

A savory Vegan Buddha bowl filled with roasted vegetables, quinoa, and a delicious buddha bowl sauce.

Course Main Course
Cuisine Mediterranean
Keyword buddha bowl, buddha bowl recipes, buddha bowl sauce, sweet potato buddha bowl, sweet potato chickpea buddha bowl, vegan buddha bowl, vegan buddha bowl recipes, vegan sweet potato buddha bowl, vegetarian buddha bowl
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 cups
Calories 488 kcal
Author Amy - The Speedy Spatula

Ingredients

  • 2 small sweet potatoes peeled and diced
  • 1 medium sweet Italian red onion sliced into 1 inch thick slices
  • 1 1/2 heads broccoli cut into florets
  • 10 leaves kale with stems removed
  • 2 handfuls baby spinach
  • 14.5 oz canned organic chickpeas drained and patted dry
  • 3 cups cooked quinoa or any grain or grain-free substitute
  • 3 tbsp avocado oil divided
  • salt to taste
  • ground black pepper to taste
  • 1 tsp onion powder divided
  • 1 tsp garlic powder divided
  • 1 tsp paprika divided

Instructions

  1. Wash and peel/chop all veggies, making sure to leave them in bite-sized chunks.

  2. Preheat oven to 400F and line a baking sheet with parchment paper.

  3. Spread the veggies out over the baking sheet and drizzle 2tbsp Avocado oil over the veggies, then season with 1/2 teaspoon of onion powder, garlic powder, and paprika. Add salt and pepper to taste.

  4. Toss the veggies to coat evenly with the oil and seasoning, and place in the oven for 10 minutes.

  5. Remove from oven, toss and turn, and place back in for 10 minutes or until roasted and tender.

  6. While the veggies cook, place 1tbsp Avocado oil in a medium-sized skillet and heat until hot.

  7. Place the drained and dried chickpeas into the skillet and season with the remaining onion powder, garlic powder, and paprika, adding salt and pepper to taste.

  8. Cook on medium-high heat, tossing as needed, until roasted and fragrant.

  9. While the veggies roast, cook quinoa or your grain/grain-free substitute of choice according to package directions.

  10. Once everything is cooked, put into a bowl (about 1/2 cup roasted veggies, 1/2 cup quinoa, and 2-3tbsp chickpeas), top with your favorite Buddha bowl sauce, and enjoy!

Recipe Notes

Please note, nutrition information has been calculated without any Buddha bowl sauce added. Please adjust the calculations accordingly if you choose to use sauce. 

Nutrition Facts
Vegan Sweet Potato Buddha Bowl
Amount Per Serving (1 cup)
Calories 488 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 2.1g13%
Trans Fat 0.1g
Polyunsaturated Fat 3.7g
Monounsaturated Fat 6.3g
Sodium 253.6mg11%
Potassium 595.3mg17%
Carbohydrates 58.3g19%
Fiber 12g50%
Sugar 4.9g5%
Protein 15.8g32%
Vitamin A 238.9IU5%
Vitamin C 88.1mg107%
Calcium 48.7mg5%
Iron 17.8mg99%
* Percent Daily Values are based on a 2000 calorie diet.