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Sweet Potato & Kale Buddha Bowl

Sweet Potato & Kale Buddha Bowl

Ingredients

  • 2 cups sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups kale chopped, stems removed
  • 1 cup quinoa cooked
  • 1 cup chickpeas cooked or canned, drained
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup optional, for dressing

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.
  2. While sweet potatoes roast, sauté chopped kale in a large skillet over medium heat until wilted, about 5 minutes.
  3. In a mixing bowl, whisk together tahini, lemon juice, and maple syrup to make the dressing.
  4. To assemble, divide cooked quinoa among bowls. Top with roasted sweet potatoes, sautéed kale, and chickpeas.
  5. Drizzle tahini dressing over the top and serve warm.