Perfectly seasoned, roasted sweet potatoes, garlicky sautéed kale, amazing cooked black beans with onions and peppers all piled into a bowl and topped with a creamy, tangy avocado sauce. A buddha bowl recipe that will blow your socks off and leave you feeling energetic and nourished all at the same time. Vegan and Gluten-Free!
Buddha bowls have become one of the most popular ways to nourish our bodies and ensure we are getting all of the nutrients we need all in one meal. Why? Simply because of the components: greens, grains, veggies, toppings. This Sweet Potato Buddha Bowl has all of that and more! Roasted sweet potatoes, sautéed kale and cooked black beans topped with a creamy, tangy avocado sauce. Yummy! Something I am head over heels about in this recipe is the nourishment and elevated energy you will feel after eating it, or devouring it in my case lol!
What exactly is a Buddha Bowl anyway?
A Buddha Bowl is typically a vegetarian or vegan meal served in a bowl (obviously), which consists of small amounts of grains, plant-based proteins like tofu or beans and veggies. Usually topped with some kind of tahini or avocado based sauce. Sounds amazing right? They are also very versatile and a great theme for a weeknight dinner night. You can set out an array of ingredients and have the family “build their own”. So fun!
Components of a Buddha Bowl
- Pick your grains: Quinoa, brown rice, millet, farro, buckwheat, etc..
- Pile on the greens: Kale, spinach, collards, arugula
- Add some plant-based protein: Beans, tofu, tempeh, nuts, seeds, etc.
- Bring on the veggies: Mushrooms, zucchini, squash, sweet potato, onions, peppers, etc..
- Top with a sauce: Tahini sauce, avocado, salsa, balsamic, greek yogurt, pesto, etc..
So simple, easy and fun! I love a good Buddha Bowl! My kids actually adore this Sweet Potato Buddha Bowl. We even have Buddha Bowl Thursdays in our house and it makes for an easy weeknight dinner planning spot on the menu. It typically consists of me pulling all of the leftovers from our weekly meal prep out of the fridge, freshening them up a bit and laying them all out. Then I just let the fam build their own bowls. It’s a really great way to get the kids to eat their grains and veggies plus try new foods. Try it! You will LOVE it!
How to make these Incredible Sweet Potato Buddha Bowls
Roast the sweet potatoes at 425 degrees for 25 minutes in the oven.
Sauté the kale in some olive oil and garlic, maybe add a little white wine or veggie stock.
Sauté some onions, peppers and garlic and a few spices with the black beans. So Good all on its own!
Make the avocado cream sauce: Mix together half of a ripe avocado with some greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey, 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. Omg! You may need to take a moment and just admire the beauty of this buddha bowl and maybe create an Instagram moment since it is so Insta-worthy. Don’t forget to tag”pinchmegoodfood” in your post. Ha ha! But no really, if you do make this incredible recipe, please tag me. I would love to see how yours turned out!
It’s a beautiful thing! You may also like this Chickpeas and Greens Buddha Bowl recipe.
- 2 cups diced sweet potato
- 4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- Salt and pepper
- 1/4 cup red onion, diced or minced
- 1 red bell pepper, diced or minced
- 4 cloves of garlic, minced
- 15 oz can black beans drained and rinsed
- 1 tablespoon taco seasoning - I used store-bought
- 1 bunch or 2 cups sliced kale
- 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)
- 1 tablespoon red wine vinegar
- 1 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 on 1 tablespoon of olive oil, 1 tablespoon of garlic powder, 1 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 up a cast iron pan on the stove with 1 tablespoon olive oil. Add in the onions and peppers, sprinkle with salt and pepper. Cook for 2-3 minutes.
- Add in 1 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 up 1 tablespoon of olive oil. Add in 1 tablespoon of the garlic and cook for 1 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, 1 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:
- Add Half of the roasted sweet potato, half of the cooked black beans and half of the sautéed kale to a bowl and top with some of the avocado cream sauce and enjoy! Makes 3 servings and pairs great with white or red wine.
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 just build your buddha bowl, heat it up in the microwave and top it with some of the avocado cream sauce.
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