Avocado and sweet potato Buddha bowl is a nourishing and vibrant dish that combines the creamy texture of avocados with the naturally sweet flavor of roasted sweet potatoes, creating a satisfying and wholesome meal. Packed with colorful vegetables, protein, and grains, this bowl is not only visually appealing but also incredibly nutritious. Perfect for lunch or dinner, the avocado and sweet potato Buddha bowl is a delicious way to enjoy a variety of flavors and textures in one bowl!
Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1 cup baby spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese or nutritional yeast (optional)
- Dressing of choice (such as tahini, balsamic vinaigrette, or lemon-tahini dressing)
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the diced sweet potato with olive oil, salt, and pepper. Spread the sweet potatoes on the baking sheet in a single layer and roast for about 25-30 minutes, or until tender and lightly browned, turning halfway through.
3. While the sweet potatoes are roasting, prepare your base by cooking quinoa or brown rice according to package instructions.
4. Once the sweet potatoes are done, assemble your Buddha bowl. Add the roasted sweet potatoes, sliced avocado, greens, and cherry tomatoes.
5. If using, sprinkle feta cheese or nutritional yeast over the top for added flavor.
6. Drizzle with your choice of dressing before serving. Enjoy this delicious and nutritious avocado and sweet potato Buddha bowl as a satisfying meal that’s bursting with flavor and good-for-you ingredients!
Aprile's Kitchen 