Sweet Potato, Kale, & Quinoa Buddha Bowl
Serves
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
For the potato:
2 sweet potatoes, chopped into cubes
1 red onion, chopped
2 tbsp olive oil
2 tsp garlic powder
1 tsp curry powder
1 tsp ground cumin
salt & pepper, to taste
2 sweet potatoes, chopped into cubes
1 red onion, chopped
2 tbsp olive oil
2 tsp garlic powder
1 tsp curry powder
1 tsp ground cumin
salt & pepper, to taste
For the quinoa:
6.3 oz (180 g) uncooked quinoa
16 fl oz (480 ml) water or vegetable broth
6.3 oz (180 g) uncooked quinoa
16 fl oz (480 ml) water or vegetable broth
For the kale:
1 tbsp olive oil
1 tbsp garlic, minced
7 oz (200 g) kale, chopped, stems removed
7 oz (200 g) brussels sprouts, shaved
salt & pepper, to taste
1 tbsp olive oil
1 tbsp garlic, minced
7 oz (200 g) kale, chopped, stems removed
7 oz (200 g) brussels sprouts, shaved
salt & pepper, to taste
Nutrition
(Per Serving)
Calories
389
Fats
16 g
Protein
13 g
Carbs
53 g
Instructions
- Preheat the oven to 400°F (200°C). Spray a baking sheet with cooking spray or rub with olive oil.
- Place the potatoes and onion on the baking sheet, drizzle with olive oil, sprinkle over the spices, and toss to combine. Bake in the hot oven for 25 to 30 minutes.
- While the potatoes are cooking, prepare the quinoa. In a medium pot, bring the quinoa and water/vegetable broth to a boil, then cover and turn the heat to low. Simmer gently for 15 to 20 minutes or until all the water has evaporated.
- Meanwhile, cook the kale. Heat a large skillet over medium-high heat and add the olive oil. When the olive oil is fragrant, add the garlic, kale, and brussels sprouts to the skillet and sauté for 5 to 7 minutes. Season with salt and pepper and remove from heat.
- To assemble the dish, divide the quinoa, sweet potatoes, and kale mixture evenly into 6 bowls (or meal prep containers). Top with avocado, a drizzle of tahini, and sprinkle over the sesame seeds.