sweet potato bowls

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

This bowls are perfect for meal prep - enjoy tasty food throughout the week

Chicken Shawarma and Sweet Potato Fry Bowls

chicken

paprika

cumin

kosher salt and pepper

lemons

red pepper flakes

olive oil

potatoes,

asparagus, ends trimmed

couscous or quinoa

olives oil

plain greek yogurt

tahini

juice of 1/2 a lemon

mint

1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.2. Preheat the oven to 425 degrees F.3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes.&nbsp;5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through.&nbsp;6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week.&nbsp;7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.

1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week.&nbsp;

Garlic Tahini Yogurt

These Sweet Potato Breakfast Bowls are a healthy and hearty way to enjoy your morning meal! They're also Vegan, Gluten Free, Sugar Free and Grain Free.

Fluffy Sweet Potato Breakfast Bowls

sweet potatoes

non-dairy milk

flax

vanilla extract

cinnamon

salt

Optional Toppings: pomegranate, pumpkin seeds, coconut yogurt, cacao nibs, and/or granola

Preheat your oven to 400F and line a baking tray with parchment paper or a silicone mat. Wash the sweet potatoes, but do not peel them. Piece the potatoes a few times with a knife, then place on the tray and bake for 45 to 60 minutes, or until a &#8220;caramel&#8221; starts to ooze out of the pierced holes. (Note: If you have large sweet potatoes, I would recommend cutting them in half lengthwise and placing them cut side down on the baking tray to reduce cooking time).

Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl. Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Use a hand mixer to &#8220;cream&#8221; the mixture together on for 60 to 90 seconds, starting with the lowest setting. Alternatively, you can place all ingredients into a food processor and blend until thick and smooth, 2 to 3 minutes.

Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the fridge for up to 5 days.

This recipe is absolutely AMAZING! It tastes so decadent and comforting, and I love that it only uses healthy ingredients. You continue to awe me with your work. Thank you so much!

Hey thanks for this idea! I go grocery shopping every other week and I was on my second week with no breakfast options in sight, until I saw this recipe! It was so yummy and easy to make! And you are right, roasting the potatoes DOES make a difference ????. I topped mine with some nice tart blueberries.

I LOVE sweet potatoes, but had never thought to use them in a breakfast bowl! I'm officially obsessed. I meal prepped the sweet potato puree, and warmed it up in the microwave and added muesli and pomegranate. Delicious!! Thank you for the ideas!!

You're a fantastic cook, thanks for sharing!

I didn't really feel like eating oatmeal today which is my go-to breakfast, and I had pinned this a while back so I decided to try it out. It was honestly a really really good breakfast, and I will definitely alternate with my oatmeal.

It lacks protein so I need to pay this dish with another one full of protein, but if I didn't, I would definitely add granola to it. I topped my bowl with some berries and maple syrup. 

Next time I do it (most likely tomorrow), I'll substitute peanut butter for tahini, and top it with some toasted sesame seeds or pecans. Maybe you have another suggestion?

Thank you for sharing this!

These Roasted Sweet Potato and Chipotle Black Bean Bowls are a filling vegetarian lunch or dinner, perfect for meal prep.

Sweet Potato Black Bean Bowls

de-stemmed and chopped kale

potatoes

chili powder

chipotle powder

coriander

plain 0% Greek yogurt (or dairy-free yogurt

chipotle pepper in adobo sauce

lime juice

garlic (peeled)

black beans, drained and rinsed

avocado (from 1 small pitted, peeled, and diced)

Quick-Pickled Red Onions

cilantro leaves

lime

Place the kale, olive oil, and salt in a bowl. Massage the kale for 1 minute. It will shrink in volume.

Let sit at room temperature while making the rest.

Prepare the kale:

Preheat the oven to 400°F with a rack placed in the center of the oven.

While the oven preheats, place the peeled and quartered sweet potatoes in a large saucepan and cover with water.

Bring to a boil over high heat. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.

Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.

In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.

In a small bowl, mix together the salt, chili powder, chipotle powder, cumin, coriander, and garlic powder.

Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.

Scatter the sweet potatoes on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.

Prepare the sweet potatoes:

Place the yogurt, chipotle pepper, lime juice, garlic cloves, and a pinch of salt in a blender or small food processor. Blend or process until smooth.

Season to taste with salt. Set aside until ready to assemble the bowls, or store in the refrigerator.

Make the creamy chipotle sauce:

Fill serving bowls with the kale, roasted sweet potatoes, black beans, brown rice, and avocado.

Garnish with the pickled red onions, creamy chipotle sauce, and cilantro. Serve with lime wedges.

Assemble the bowls:

These grain bowls feature roasted sweet potatoes and chickpeas alongside quinoa and spinach, all coated in a simple but high-impact almond sauce.Don&#039;t be scared away by the long ingredient list, everything comes together surprisngly quickly!

Sweet Potato Quinoa Bowls with Almond Sauce

sweet potato (about 1#)

chickpeas

neutral oil ((more

smoked paprika

onion powder

quinoa

salt (divided)

sweet yellow onion (chopped finely)

(large handfuls) fresh spinach

garlic (adjust

lemon juice (from 1 large lemon)

almond butter

turmeric

water

hemp hearts

cilantro (for garnish (optional))

avocado (sliced (optional))

Preheat the oven to 425F. Line a half sheet pan with parchment paper. Dice the sweet potatoes into 1/2 inch cubes. I leave the skin on but it can be removed if you prefer.

Add the drained chickpeas and diced sweet potato directly to the pan. Drizzle with oil, smoked paprika, garlic powder, chili powder, onion powder, and salt. Use clean hands or a spatula to combine.

Roast at 425F for 30-35 minutes, or until the sweet potato is tender throughout and golden around the edges. The chickpeas will be crisp and dry on the outside.

Sweet Potatoes and Chickpeas

Place 3/4 cup of quinoa in a fine mesh sieve. Rinse the quinoa under cool running water. Transfer to a medium pot and cover with 1 and 1/2 cups of water and 1/4 teaspoon of salt.

Bring to a rapid simmer over medium-high heat. Reduce to a low simmer over low heat. Cover with a lid and simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork before serving.

Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough oil to coat the pan. Once hot, add diced yellow onion. Cook the onion, stirring occasionally, until it is softened and golden. Sprinkle with 1/4 teaspoon salt.

Add the spinach and minced garlic. Stir occasionally, until the spinach is completely wilted.

Quinoa and Spinach

In a small jar or bowl, whisk together the lemon juice, almond butter, and turmeric until smooth. Whisk in water 1 tablespoon at a time until thinned to a pourable dressing-like consistency.

Almond Dressing

Assemble the bowls by dividing all ingredients across four bowls. Sprinkle each serving with 1 tablespoon of hemp hearts. Garnish each serving with fresh chopped cilantro and a few slices of avocado. Drizzle with the almond dressing just before serving. Enjoy!

Bowls

Just starting or restarting clean eating. This was SO GOOD...Thank you!

My husband and I love this for meal prep. Such a great lunch item for at work. Thank you!

I’ve never left a comment on any recipe, but I’m so pleasantly surprised with this, that I had to let everyone know. I was weary about all the flavors in this dish- specifically the almond butter/lemon juice dressing... I also added avocado. Wow! The flavors all blend together so well and tasty. Thank you!

Made this tonight and it was delish! I added broccoli to our roasting pan and sautéed the spinach in a ton of fresh garlic. I tasted good AND was so good for us! Thanks! 💗

Soooo good! Great feeling to finish eating and not feel stuffed but feel nourished! The dressing was a nice light touch as well! Thank you!

Absolutely delicious! I used a combo of spinach and baby kale that I had in the fridge.  The sauce can be easily adjusted to suit your taste: I reduced the lemon juice and added  a bit of salt and cumin. So yummy!

Delicious!! I used farro instead of quinoa (because that’s what I had in the pantry). As we were eating dinner I forwarded the recipe to 3 friends! Definitely will make again. Thank you!

The whole family was surprised by how good this was!  The kids saw what I was making and seemed kinda bummed.  But they loved it!  Hubby too!  Thank you!!!!!

I&#039;ve been making these Chickpea Sweet Potato Bowls for YEARS and I&#039;m still so obsessed with this recipe! Each bowl is hearty, vegan, nutritious, and SO flavorful. The roasted sweet potatoes, broccoli, and chickpeas cook on a single sheet pan, then the whipped maple tahini sauce brings these bowls together and takes them up a notch. This quick and low-effort easy recipe is perfect for weeknight dinners or meal prep bowls!

Chickpea Sweet Potato Bowls

sweet potatoes (about 1/2" cubes)

Tablespoon avocado oil (divided)

garlic powder (divided)

pepper (divided)

sage

broccoli florets

can of chickpeas (drained and rinsed)

arugula

rice

roasted pepitas (optional for garnish)

lemon juice

maple syrup

pepper

Preheat Oven

Season Sweet Potatoes

Toss the sweet potatoes with 1 Tablespoon avocado oil, 1 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, and the sage. Rub the seasoning into the potatoes.

Roast

Place sweet potatoes on a sheet pan and roast for 12-15 minutes.

Season Broccoli &amp; Chickpeas

Toss the broccoli with 1 Tablespoon avocado oil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Repeat with the chickpeas.

Push Sweet Potatoes Over

Remove the sweet potatoes from the oven, then push them to one end of the sheet pan.

Add &amp; Roast Broccoli &amp; Chickpeas

Add the broccoli and chickpeas to the sheet pan and roast for 15 minutes.

Whisk Sauce

Make the sauce by whisking the ingredients together.

Assemble Bowls

Prepare bowls with rice, sweet potatoes, broccoli, chickpeas, and arugula.

Drizzle Sauce &amp; Enjoy

Drizzle with the sauce, serve, and enjoy!

I love a buddha bowl and this on looks delicious!  Chickpeas are on my favorite ingredients for a buddha bowl so I will be trying this one for sure!

I made this on Sunday for my lunch prep but then I came down with a bug Monday night and haven't been able to enjoy any more of them. Could I freeze it to eat next week?

Looks like a great recipe that I am going to try for meal prep this weekend! I noticed that in the pictures, there is some sort of dressing or sauce sprinkled lightly on top of the bowl. What did you use?

Thanks -
Tess

Lol its January and I am STILL burnt out from the holidays lol I love recipes like this when you can just throw things together because it makes for such an easy meal prep AND the ingredients are a affordable. One thing I have not had (don't shame me lol) is tahini sauce. I tried making my own before and it was an epic fail. Maybe I should stick to just buying it lol

https://www.youtube.com/watch?v=CaOm9izkDrQ

I've been making these Chickpea Sweet Potato Bowls for YEARS and I'm still so obsessed with this recipe! Each bowl is hearty, vegan, nutritious, and SO flavorful. The roasted sweet potatoes, broccoli, and chickpeas cook on a single sheet pan, then the whipped maple tahini sauce brings these bowls together and takes them up a notch. This quick and low-effort easy recipe is perfect for weeknight dinners or meal prep bowls!

RECIPE: https://www.jaroflemons.com/vegan-chickpea-sweet-potato-bowls/

This warm Sweet Potato Pie Quinoa Breakfast Bowl combines creamy coconut quinoa with roasted sweet potato, blueberries, pecans, and coconut whipped cream. It’s a cozy vegan breakfast with all the flavors of sweet potato pie.

Sweet Potato Quinoa Bowl

sweet potato (cut lengthwise (11 to 12 ounces total))

Olive oil spray

coconut milk beverage

maple syrup (I used sugar-free)

vanilla

kosher salt

½ cups cooked quinoa (frozen

brown sugar (I used Wholesome Yum sugar-free)

coconut milk powder (I use KOS, 2 scoops)

¼ teaspoon ground cinnamon (plus more for topping)

blueberries

pecans

coconut whipped cream

Preheat the oven to 425°F. Lightly spray the cut side of the sweet potato with oil and place cut-side down on a sheet pan lined with parchment.

Roast until very tender and caramelized, about 25 to 35 minutes, depending on the size.

Scoop out the sweet potato flesh and mash it in a medium bowl with coconut milk, maple syrup, vanilla, cinnamon, ginger and salt until creamy. Keep warm.

Top 7 sweet potato bowls recipes from across the web

The most viewed sweet potato bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buddha Bowls

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Sweet Potato Quinoa Bowl

Top 7 sweet potato bowls recipes from across the web

The most viewed sweet potato bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buddha Bowls

Chicken Shawarma and Sweet Potato F...

Fluffy Sweet Potato Breakfast Bowls

Sweet Potato Black Bean Bowls

Sweet Potato Quinoa Bowls with Almo...

Chickpea Sweet Potato Bowls

Sweet Potato Quinoa Bowl

The most viewed sweet potato bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine