Description

A vibrant and nourishing Sweet Potato Buddha Bowl featuring roasted sweet potatoes, fluffy quinoa, sautéed mushrooms, fresh avocado, and crisp radishes. This wholesome bowl is packed with plant-based protein, fiber, and antioxidants, seasoned with turmeric, paprika, and a hint of lemon for a bright, flavorful meal perfect for lunch or dinner.

Ingredients

Scale

Vegetables & Fruits

1/2 Sweet Potato
4 slice Radish
100 gram Mushroom
4 handful Lettuce
1 Avocado
1/2 Lemon

Grains & Legumes

1/2 cup Quinoa
4 tablespoon Canned Chickpeas

Spices & Seasonings

To taste Pink Himalayan Sea Salt
To taste Ground Turmeric
To taste Paprika
1 teaspoon Sesame Seeds

Other

2 clove Garlic
1 teaspoon Coconut Butter
1 cup Water

Instructions

Preheat Oven: Preheat the oven to 400 degrees F (200 degrees C) to prepare for roasting the sweet potato.
Roast Sweet Potato: Toss the halved sweet potato with 1/2 teaspoon of coconut butter, a pinch of pink Himalayan sea salt, and ground turmeric to taste. Place on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
Cook Quinoa: Rinse the quinoa thoroughly. In a small pot, combine 1/2 cup quinoa, 1 cup water, 1 clove of minced garlic, and salt to taste. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork.
Sauté Mushrooms: Heat a pan over medium heat with 1/2 teaspoon coconut butter. Add the sliced mushrooms and 1 minced garlic clove. Season with ground turmeric, paprika, and pink Himalayan sea salt to taste. Cook, stirring occasionally, until the mushrooms are tender and browned.
Prepare Avocado Mix: In a bowl, mash the avocado and season with the juice of 1/2 lemon and a pinch of pink Himalayan sea salt. Mix well to combine.
Arrange Lettuce: Place 4 handfuls of fresh lettuce directly onto your serving plate as the base for the bowl.
Assemble Buddha Bowl: Layer the roasted sweet potato, cooked quinoa, sautéed mushrooms, canned chickpeas, avocado mix, and radish slices over the lettuce. Sprinkle 1 teaspoon of sesame seeds on top for a final garnish.
Serve and Enjoy: Serve immediately while the sweet potatoes and mushrooms are warm. Enjoy this colorful, nutrient-dense meal!

Notes

You can adjust the seasoning to your taste, adding more or less turmeric and paprika depending on your preference.
For a vegan version, ensure the coconut butter is plant-based and substitute any non-vegan ingredients if added.
Quinoa can be cooked in vegetable broth instead of water for extra flavor.
This bowl is excellent served warm or at room temperature, making it perfect for meal prep.
Adding a squeeze of fresh lemon at the end can brighten the flavors even more.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: Fusion, Healthy Bowl

Keywords: Sweet Potato Buddha Bowl, Quinoa Bowl, Vegan Bowl, Healthy Lunch, Plant-Based Meal, Roasted Sweet Potato, Sautéed Mushrooms, Avocado Bowl