This Gluten Free and Vegan Sweet Potato Buddha Bowl is the perfect meal for any day. Make it for yourself or for your family!
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Sweet Potato Buddha Bowl
Veggie bowls are among my favorite meals to make. They are lovely for breakfast, lunch or dinner. Even a snack! You can make them sweet or savory and fit just about any mood simply by altering the sauce or dressing.
I make mine different each time, but I often stick with similar dressings. It is a great meal for a family as well because you can almost do it like an “a-la-cart” dinner. Have the ingredients set out on the table or counter and people can just walk by and scoop up what their heart desires. I particular like this because I have a group of diverse eater.
Whatever is left over and be eaten the next day as well!
Health Benefits of a Veggie Bowl
Talk about a nutrient dense bowl so goodness. Let’s briefly go through some nutrient benefits of this sweet potato buddha bowl.
Spinach - A great source of vitamin C, iron, Vitamin A, Folic Acid and Calcium. High in insoluble fiber and may help digestion.
Sweet Potatoes  – A great source of Vitamin A, Vitamin C, Manganese, Potassium and Vitamin B6. Rich in fiber and antixodants as well.
Chickpeas  – A great source of folate, iron, copper, phosphorous, and protein.
Broccoli  – A great source of Vitamin C, Vitamin K, Vitamin B9, Selenium, and Vitamin A. May support healthy cells and tissues in the body.
Quinoa  – A great source of protein, manganese, phosphorous, folate, potassium, zinc.
Can I Make Substitutions?
You sure can! Substitute whatever you want to! Each of us is different and have different tastes! I substitute different veggies, beans, potatoes, pretty much anything!
Switch up the toppings and sauce as well.
How to Make a Sweet Potato Buddha Bowl
Preheat oven to 400 degrees F.
Arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil. Bake for 10-20 minutes or until the sweet potatoes are tender.
Meanwhile, steam or boil (your choice) broccoli.
Add all the dressing ingredients into a blender and blend until a smooth paste is formed. If you want a crunchy dip, save jalapenos to the end.
How to Serve
Divide vegetables between 3 serving bowls and top with avocado-Jalapeno dressing.
Can I Store Leftovers?
You sure can! I tend to store the sauce separately, however, so as to not make things overly soggy.
I get a large glass container and put everything in it. I keep things in groups within the container, so I don’t really mix it all up, but I do store it together. And then the sauce goes in another container. Then into the fridge they go! I do not like to store them for more than a day or two because I do prefer to eat fresh foods.
Other Vegan Recipes You Might Like
- 1 head of broccoli. cut into florets
- 1 medium sweet potato. diced
- ½ red onion. sliced
- 1 cup spinach leaves
- 1 cup of cooked quinoa
- 1 can chickpeas
- 1 ripe avocado
- 2 tablespoons tahini paste
- 2 tablespoons olive oil
- juice of 1 lemon
- Fresh parsley
- ¼ jalapeno
- 1 clove garlic
- ½ teaspoon cumin
- 1 teaspoon chili paste (optional)
- Preheat oven to 400 degrees F.
- Arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil. Bake for 10-20 minutes or until the sweet potatoes are tender.
- Meanwhile, steam broccoli.
- Add all the dressing ingredients into a blender and blend until a smooth paste is formed. If you want a crunchy dip, save jalapenos to the end.
- Divide vegetables between 3 serving bowls and top with avocado-Jalapeno dressing.
Amount Per Serving: Calories: 549Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 622mgCarbohydrates: 64gNet Carbohydrates: 45gFiber: 19gSugar: 11gProtein: 18g