This sweet potato buddha bowl is made up of quinoa and a variety of colourful veggies, making it high in plant protein. It is topped with creamy beet hummus and tahini and will quickly become a go-to lunch or dinner recipe!
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 2
Ingredients
- 1 sweet potato
- 2 tbsp olive oil (see notes for oil-free)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian spice mix
- 1 tbsp garlic powder
- 1 1/2 cups cooked quinoa
- 1 1/2 cups red cabbage, shredded
- 1 1/2 cups frozen edamame
- 1 cup beet hummus (recipe here!)
- 1/4 cup chopped parsley
- 1/4 cup tahini
Equipment
- Baking sheet
- Small pot
Instructions
- Preheat oven to 400F.
- Cook quinoa according to package directions, to make 1 1/2 cups cooked quinoa.
- Cut sweet potato into 3/4 inch cubes, then place on a lined baking sheet. Add olive oil, salt, pepper and spices, then mix with your hands to coat the sweet potato pieces. Place in the oven for about 30 minutes, until pieces are soft (test by pricking with a fork).
- In the meantime, shred cabbage, chop parsley, and thaw edamame in the microwave.
- To make your own beet hummus, check out this 5-minute recipe!
- Once the quinoa is done and the sweet potato is roasted, assemble your bowls. In shallow bowls, add quinoa, sweet potato, cabbage, edamame, beet hummus, and top with parsley and tahini. You could also prepare in a large bowl and divide afterwards.
Notes
*For an oil-free version, omit olive oil when roasting sweet potato (as long as you have parchment paper on your baking sheet, you won’t need any oil!).
*This sweet potato buddha bowl is customizable and you could add in any veggies you’d like!
