Dinner

Sweet Potato Buddha Bowl Recipe

ByJake Silas December 18, 2025December 18, 2025

Introduction

This Sweet Potato Buddha Bowl is a colorful, nourishing meal packed with wholesome ingredients and vibrant flavors. It’s perfect for a healthy lunch or dinner that leaves you feeling satisfied and energized.

A white bowl filled with a colorful salad is held by a woman's hand against a white marbled background with soft white cloth. The bowl contains different sections: orange cubed roasted sweet potatoes on the left, topping with green fresh herbs, green leafy salad in the top center, golden roasted chickpeas next to the sweet potatoes, thinly sliced round radishes with a white center and reddish edges in the bottom left, cooked brown sliced mushrooms with some black sesame seeds on the center right, and two types of grains - light green and beige - forming the bottom right section. A lemon wedge with black sesame seeds rests on the edge of the bowl near the top left, and a silver spoon lies inside the bowl at the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 Sweet Potato
1/2 cup Quinoa
2 cloves Garlic
1 teaspoon Coconut Butter
4 slices Radish
100 grams Mushroom
4 tablespoons Canned Chickpeas
4 handfuls Lettuce
1/2 Lemon
1 Avocado
1 teaspoon Sesame Seeds
Pink Himalayan Sea Salt, to taste
Ground Turmeric, to taste
Paprika, to taste
1 cup Water

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Toss the sweet potato halves with 1/2 teaspoon coconut butter, a pinch of pink Himalayan sea salt, and ground turmeric. Roast for 15–20 minutes until tender and slightly caramelized.
Step 3: In a pot, combine the quinoa, 1 cup water, 1 clove garlic (minced), and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the water is absorbed and quinoa is fluffy.
Step 4: Heat the remaining 1/2 teaspoon coconut butter in a pan. Sauté the mushrooms with the remaining minced garlic. Season with turmeric, paprika, and salt to taste. Cook until mushrooms are browned and tender.
Step 5: Mash the avocado in a bowl. Add lemon juice from 1/2 lemon and a pinch of sea salt. Mix until creamy.
Step 6: Arrange the lettuce on the serving plate as a fresh base.
Step 7: Assemble the bowl by layering the roasted sweet potato, sautéed mushrooms, canned chickpeas, mashed avocado, and radish slices over the lettuce. Sprinkle with sesame seeds and enjoy!

Tips & Variations

For extra protein, add a boiled egg or grilled chicken.
Swap coconut butter for olive oil if preferred.
Add a drizzle of tahini or your favorite dressing for extra flavor.
Use fresh chickpeas instead of canned for a homemade touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the avocado mix separate to prevent browning. Reheat the sweet potato and mushrooms gently in the microwave or a pan, then assemble the bowl fresh before serving.

How to Serve

A white bowl is filled with layers of fresh, colorful ingredients on a white marbled surface. Starting from one side, there are small roasted orange sweet potato cubes, next to a pile of golden chickpeas. Thin white and red radish slices are neatly arranged in front of the chickpeas. Near the radishes, there are sautéed brown mushroom slices. Below these, there are two grains: light green broccoli rice and beige quinoa. A lemon wedge dusted with black and white sesame seeds rests on the side near some leafy green herbs including basil and arugula, adding vibrant green touches on top. A silver spoon sticks out from the bowl, which is held by a woman's hand wearing a white sweater with yellow stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Buddha bowl vegan?

Yes, this recipe is naturally vegan, using plant-based ingredients and no animal products.

What can I use instead of quinoa?

You can substitute quinoa with brown rice, couscous, or any grain you prefer to suit your taste and dietary needs.

Jake Silas