A delicious and healthy vegan sweet potato buddha bowl recipe that everyone will love. Perfectly roasted sweet potatoes, seasoned cooked black beans, and sautéed garlicky kale all topped with an incredible avocado cream sauce.
Buddha bowls have become one of the most popular ways to nourish our bodies. Full of nutritious ingredients and vibrant colors, like this Sweet Potato Buddha Bowl that has all of that and more!
Bright roasted sweet potatoes, hearty sautéed kale, flavor-packed black beans all covered in a creamy, tangy avocado sauce. Such a quick delicious meal prep recipe to have on hand all week long.
Buddha bowls are a safe go-to whenever I am contemplating what to make for dinner. They always save the day!
I put out some greens like kale or baby spinach, tender roasted potatoes, chickpeas, black beans or even crispy tofu, and some kind of pasta to satisfy my picky kids and let everyone build their own. Giving them something familiar to choose from, like pasta always entices them to try something new like beans or tofu. What can I say, I try!
What is a Buddha Bowl?
A Buddha Bowl is typically a vegetarian or vegan meal served in a bowl (obviously), which consists of a little bit of everything from grains, plant-based proteins, starches, a mix of raw and cooked veggies and topped off with fresh herbs and a creamy sauce. Sounds amazing right?
So why is it called a buddha bowl?
There are several theories on this, especially since it is something that has become very popular over the last couple of years as we have shifted from calling them “grain bowls” to “buddha bowls.”
My favorite story and the one that sounds the most probable is that Buddha himself used to wake early in the morning and take a walk through town wherever he was, carrying a bowl that locals would fill with whatever food they could spare as a donation to him. Whatever he had in his bowl at the end of the day is what he ate. Isn’t that such a cool story?
Pantry items to have on hand for making buddha bowl recipes at home
- Oil -olive oil, avocado oil, coconut oil
- Potatoes – sweet, white, red, and purple potatoes all work great!
- Nut butters –
tahiniisauce, peanut butter, or almond butter for making quick dressings and sauces
- Grains – quinoa, brown rice, millet, or barley
- Beans – chickpeas, black beans, or kidney beans
- Nuts and seeds for extra crunch, good fat, and protein – cashews, pistachios, hemp seeds, pumpkin seeds
- Spices – garlic powder, onion powder, cumin, chili powder, oregano
Kitchen tools needed for making buddha bowls
- Baking sheet
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon and spatula
- Kitchen tongs
- Vegetable peeler
- Meal prep/storage containers and mason jars
- Parchment paper
- Sharp kitchen knives
How do you make a sweet potato buddha bowl?
- Start with a base consisting of leafy greens like baby spinach or kale, cabbage, lettuce, rice noodles or soba noodles.
- Add in some plant-based proteins like beans, tofu, tempeh, nuts or seeds
- Next, pick your grains or starches: Quinoa, brown rice, millet, farro, buckwheat, or sweet potatoes.
- Then Bring on the mix of crunchy, raw and cooked veggies like cucumber, bell pepper, mushrooms, zucchini, squash.
- Finish it all off with some fresh herbs like cilantro, chives or parsley and some Tahini sauce, avocado, salsa, balsamic vinegar, greek yogurt or pesto.
How to make this Incredible Sweet Potato Buddha Bowl with black beans
Make the roasted sweet potatoes: Preheat the oven to 425 degrees F. Dice up the sweet potato, drizzle it with some olive oil, season with garlic powder and chili powder, salt, and pepper, and toss. Place the potatoes onto a baking sheet in a single layer and roast them for 25 minutes in the oven until the potatoes are tender and slightly golden brown.
Sauté the kale: Heat up some olive oil and garlic in a large skillet over medium heat on the stovetop, Add in the sliced kale (you could also sub in baby spinach here as well) and cook until wilted. Yum!!!
Cook the black beans: Sauté some onions, peppers and garlic and a few spices, along with some taco seasoning and olive oil, add the black beans and cook for a few minutes to wake up all of that flavor. A delicious healthy recipe all on its own!
Make the avocado cream sauce: Mix half of a ripe avocado with some greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey or maple syrup, garlic, red wine vinegar, olive oil, cilantro, parsley, salt, and pepper. Blend it all up and wallah! Avocado Cream Sauce!
Build your bowl and top it with the sauce. Add some of the sauteed greens, roasted sweet potatoes, and cooked black bean to a bowl and drizzle on some of the creamy sauce. Omg!
You may need to take a moment and admire the beauty of this buddha bowl and maybe create an Instagram moment since it is so Insta-worthy. Don’t forget to tag”
It’s a beautiful thing that you will want to make over and over again!
Other incredible buddha bowl recipes you will love
Sweet Potato Buddha Bowl Recipe Notes and Variations
- You can also top this buddha bowl with a Tahini saucefor a fully vegan buddha bowl version.
- Don’t have kale? You can use collard greens or even baby spinach in place of the kale in this recipe. Just follow the same method noted in the recipe.
- Out of black beans? Swap the black beans with roasted chickpeas like in this Sweet Potato Chickpea Buddha Bowl.
- Additions to this recipe – add on some chopped nuts, hemp seeds, or pumpkin seeds for more crunch.
- Two cups diced sweet potato
- Four tablespoons olive oil
- One tablespoon garlic powder
- One tablespoon chili powder
- Salt and pepper
- 1/4 cup red onion, diced or minced
- One red bell pepper, diced or minced
- Four cloves of garlic, minced
- 15 oz can black beans drained and rinsed
- One tablespoon taco seasoning - I used store-bought
- One bunch of kale, chopped (about 4 cups)
- 1/4 cup veggie stock or dry white wine
- 1/2 of a ripe avocado
- 1/4 cup greek yogurt (1/4 cup coconut milk for vegan option)
- One tablespoon red wine vinegar
- One tablespoon honey
- The juice of 1 lime
- 1/4 cup torn cilantro
- 1/4 cup torn parsley
- Salt and pepper
Roast the sweet potatoes:
- Preheat the oven to 425 degrees F.
- Place the diced sweet potato into a mixing bowl, pour in one tablespoon of olive oil, one tablespoon of garlic powder, one tablespoon chili powder and some salt and pepper and toss well.
- Spray a baking sheet with cooking spray, pour the seasoned sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25 minutes. Remove and set aside.
Prep the black beans:
- Heat a cast-iron pan on the stove with one tablespoon olive oil. Add in the onions and peppers, sprinkle with salt and pepper. Cook for 2-3 minutes.
- Add in one tablespoon of the minced garlic and toss — Cook for 1 minute.
- Add in the black beans and taco seasoning and toss them with the onions, peppers, and garlic. Cook for 2 minutes. Place the black beans into a bowl and set aside.
Sauté the kale:
- In the same pan you used to cook the black beans, heat one tablespoon of olive oil. Add in one tablespoon of the garlic and cook for one minute.
- Toss in the sliced kale and stir everything together to coat the kale in the oil and garlic. Pour in a little veggie stock or dry white wine for added flavor. Sprinkle with salt and pepper.
Make the avocado cream sauce:
Place the avocado, greek yogurt, red wine vinegar, one tablespoon olive oil, the remaining minced garlic, honey, cilantro, parsley, lime juice, salt and pepper into a blender and blend on high until it forms a creamy sauce.
Build your buddha bowl:
Divide the roasted sweet potato, cooked black beans and half of the sautéed kale between bowls. Top with some of the avocado cream sauce and enjoy!
- You can swap out the kale with spinach, but you will want about 4 cups since it cooks down more than the kale. You could also swap out the kale with sliced collard greens.
- All of the components (sweet potatoes, kale, black beans, and sauce) can be made ahead and stored in the fridge for up to 3 days. When ready to eat, build your buddha bowl, heat it in the microwave and top it with some of the avocado cream sauce.
- I like to top this with some cilantro or parlsey for a nice herby finish.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 423 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 3mg Sodium: 453mg Carbohydrates: 77g Fiber: 19g Sugar: 20g Protein: 22g