Sweet Potato, Kale and Quinoa Buddha Bowl

There’s a lot going on in this Sweet Potato, Kale and Quinoa Buddha Bowl, and I mean that in the best possible way. You’ve got tender roasted sweet potatoes seasoned with curry and cumin, fluffy quinoa, garlicky kale and Brussels sprouts, creamy tahini, and a sprinkle of sesame seeds to finish things off. Add some sliced avocado if you fancy it, and you’ve got one colorful bowl that works beautifully for lunch, dinner, or meal prep. It takes a little multitasking, but everything comes together in about 50 minutes and the result is absolutely worth it.

Try my Vegan Pesto Zoodle Bowl recipe.

Why You’ll Love This Recipe

• Loaded with plants: Sweet potatoes, kale, Brussels sprouts, red onion, and avocado bring plenty of variety to every bowl.
• Naturally vegan: There’s no meat or dairy needed here.
• Great for meal prep: The quinoa, roasted vegetables, and greens can all be prepared ahead of time.
• Plenty of texture: You get fluffy quinoa, tender sweet potatoes, sautéed greens, creamy tahini, and sesame seeds in every serving.
• Easy to customize: Buddha bowls are made for mixing and matching ingredients.
• Satisfying without being heavy: Quinoa and sweet potatoes make this much more substantial than a basic veggie bowl.
• Flavorful without a complicated sauce: A simple drizzle of tahini brings everything together.

Try my Chicken Burrito Bowl recipe.

What You’ll Need to Make It

For the Sweet Potatoes

• 2 sweet potatoes, cut into cubes
• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

For the Quinoa

• 6.3 ounces (180 g) uncooked quinoa
• 16 fluid ounces (480 ml) water or vegetable broth

For the Kale and Brussels Sprouts

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 7 ounces (200 g) kale, chopped with stems removed
• 7 ounces (200 g) Brussels sprouts, shaved
• Salt and black pepper, to taste

To Serve

• 6 teaspoons tahini
• 3 teaspoons sesame seeds
• 1 avocado, sliced, optional

Try my Chili Sweet Potato Bowl recipe.

What You’ll Need to Do

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Serves: 4 Course: Main Course

Start by preheating your oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or a little olive oil.

Toss your cubed sweet potatoes and chopped red onion onto the baking sheet. Drizzle them with olive oil, then sprinkle over the garlic powder, curry powder, cumin, salt, and pepper.

Give everything a really good toss. We want those spices coating the veggies rather than sitting in one unfortunate pile in the corner of the tray!

Spread everything into an even layer and roast for 25 to 30 minutes, giving the vegetables a quick toss about halfway through. The sweet potatoes should be tender with some lovely golden edges.

While the oven handles that job, move on to the quinoa.

Add the quinoa and water or vegetable broth to a medium saucepan and bring to a boil. Cover the pot, reduce the heat to low, and gently simmer for around 15 to 20 minutes, or until the liquid has been absorbed. Remove it from the heat and fluff the quinoa with a fork.

Now for the greens.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once warm, add the minced garlic, chopped kale, and shaved Brussels sprouts.

Sauté everything for 5 to 7 minutes, stirring regularly, until the vegetables are tender but still have a little bite. Season with salt and pepper, then take the skillet off the heat.

And now comes my favorite part, building the bowls.

Divide the quinoa between 4 bowls, followed by the roasted sweet potatoes and onions and the garlicky kale mixture. Add sliced avocado if you’re using it, drizzle tahini over the top, and finish with a sprinkle of sesame seeds.

Done. Grab a fork and get stuck in!

Try my Tuna and Quinoa Salad Bowl recipe.

Easy Ingredient Swaps

Buddha bowls are wonderfully forgiving, so don’t worry if you’re missing an ingredient.

Sweet potatoes: Butternut squash, pumpkin, carrots, or regular potatoes can all work.

Quinoa: Brown rice, wild rice, couscous, bulgur, or farro are easy alternatives. Keep in mind that some of these aren’t gluten-free.

Kale: Spinach, Swiss chard, or collard greens can replace the kale.

Brussels sprouts: Try shredded cabbage, broccoli, cauliflower, or extra kale.

Red onion: Yellow onion or shallots work perfectly well.

Tahini: Almond butter, cashew butter, hummus, or your favorite creamy vegan dressing can take its place.

Sesame seeds: Pumpkin seeds or sunflower seeds add a similar little crunch.

Avocado: It’s completely optional. Leave it out or replace it with a spoonful of hummus.

Try my Summer Protein Smoothie Bowl recipe.

Some Twist and Tweak Ideas

Add chickpeas: Roast some chickpeas alongside the sweet potatoes for extra protein and crunch.

Make it spicy: Add cayenne to the sweet potatoes or drizzle some hot sauce over the finished bowl.

Add a tahini lemon sauce: Thin the tahini with lemon juice, water, garlic, and a pinch of salt for a brighter, creamier dressing.

Try a Mexican-inspired version: Swap the curry powder for smoked paprika and chili powder, then add black beans, corn, and fresh cilantro.

Bring in some sweetness: Dried cranberries or pomegranate seeds work surprisingly well alongside the earthy kale and sweet potatoes.

Add more crunch: Toasted almonds, cashews, pumpkin seeds, or crispy chickpeas can completely change the texture.

Boost the protein: Add tofu, tempeh, edamame, lentils, or beans.

Some Helpful Tips

Cut the sweet potatoes evenly. Similar-sized cubes will cook at roughly the same speed.

Give the vegetables some space. Overcrowding your baking sheet traps steam and makes it harder to get those delicious browned edges.

Rinse your quinoa. Unless the package specifically says it’s pre-rinsed, give it a good rinse under cold water before cooking. This can help remove its naturally bitter coating.

Use vegetable broth for extra flavor. Water works perfectly well, but broth gives the quinoa a little more personality.

Don’t overcook the greens. Kale and Brussels sprouts are much nicer when they’re tender but haven’t completely surrendered their texture.

Thin your tahini if necessary. Tahini can be quite thick. Stir in a teaspoon or two of water until it’s easy to drizzle.

Add avocado just before eating. This keeps it looking fresh and prevents unnecessary browning.

Some Budget-Friendly Tips

Quinoa can sometimes be pricey in smaller packages, so buying it in larger bags or from bulk bins can bring the cost per serving down.

Sweet potatoes, onions, and kale are generally inexpensive ingredients, particularly when bought in season.

You can also replace the avocado with chickpeas or homemade hummus when avocados are expensive. You’ll still get a creamy element while making the bowl more substantial.

Brussels sprouts can be replaced with inexpensive shredded cabbage, which also stretches considerably further.

And while vegetable broth adds flavor, there’s no need to buy it specifically for this recipe. Water works just fine, or use homemade vegetable stock if you have some available.

Some Serving Ideas

These bowls are already substantial enough to work as a complete lunch or dinner, but you can certainly add a little something extra.

Try serving them with:

• Warm pita or flatbread
• Hummus
• Falafel
• Crispy roasted chickpeas
• Grilled tofu or tempeh
• Lentil soup
• A simple cucumber and tomato salad
• Extra tahini or lemon dressing

I particularly like adding a squeeze of fresh lemon juice just before eating. That little hit of acidity wakes up the roasted and earthy flavors beautifully.

Some Storage and Reheating Tips

This recipe is a great candidate for meal prep.

Refrigerating: Store the cooked quinoa, roasted vegetables, and sautéed greens in airtight containers in the refrigerator for up to 4 days.

You can either keep the components separate or assemble the bowls ahead of time.

Keep the toppings separate. Store the tahini, sesame seeds, and avocado separately whenever possible. Add them after reheating.

Reheating: Microwave individual portions until warmed through, or gently reheat the vegetables and quinoa in a skillet.

If the quinoa has dried out slightly, add a teaspoon or two of water before reheating.

Enjoy it cold: There’s no rule saying a Buddha bowl needs to be hot. These ingredients also work well chilled or at room temperature.

Freezing: The quinoa and roasted sweet potatoes can be frozen, but I wouldn’t freeze the complete assembled bowl. Kale, tahini, and especially avocado are much better added fresh.

Final Thoughts

This Sweet Potato, Kale and Quinoa Buddha Bowl is exactly what I want from a good bowl recipe. It’s colorful, filling, packed with different textures, and flexible enough that you don’t need to make an emergency grocery-store run because you’re missing one ingredient.

The spiced sweet potatoes bring warmth and sweetness, the garlicky greens balance things out, and fluffy quinoa gives everything a satisfying base. Then that creamy tahini comes along and ties the whole thing together.

It’s also a particularly useful recipe for meal prep. Cook everything once, portion it out, and you’ve got several lunches ready to go. Feel free to tweak the toppings each day so you’re not staring at exactly the same bowl four lunches in a row.

Sweet Potato, Kale and Quinoa Buddha Bowl

This is my kind of colorful plant-based meal! 🍠🥬 I load fluffy quinoa with roasted sweet potatoes, kale, Brussels sprouts, creamy tahini, and avocado for an easy Buddha bowl that's packed with flavor and texture. 🥑✨

Author: Danny Davis Courses: Brunch, Dinner, Lunch Recipe Keys: Gluten Free M Meal Prep Vegan

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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 12 Calories: 550

Ingredients

Servings

For the potato:

• 2 sweet potatoes, chopped into cubes
• 1 red onion, chopped
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp curry powder
• 1 tsp ground cumin
• salt and pepper to taste

For the quinoa:

• 6.3 oz uncooked quinoa (180g)
• 16 fl oz water or vegetable broth (480ml)

For the kale:

• 1 tbsp olive oil
• 1 tbsp garlic, minced
• 7 oz kale, chopped, stems removed (200g)
• 7 oz Brussels sprouts, shaved (200g)
• salt and pepper to taste

To Serve:

• 6 tsp tahini
• 3 tsp sesame seeds
• 1 avocado, sliced (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly coat a large baking sheet with cooking spray or olive oil.
2. Place the cubed sweet potatoes and chopped red onion onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with garlic powder, curry powder, cumin, salt, and black pepper. Toss until evenly coated.
3. Spread the vegetables into a single layer and roast for 25 to 30 minutes, or until the sweet potatoes are tender and lightly browned. Turn the vegetables halfway through cooking for even roasting.
4. While the vegetables are roasting, rinse the quinoa under cold running water. Place the quinoa and water or vegetable broth in a medium saucepan and bring to a boil.
5. Cover the saucepan, reduce the heat to low, and simmer for 15 to 20 minutes, or until the liquid has been completely absorbed. Remove from the heat and fluff the quinoa with a fork.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic, chopped kale, and shaved Brussels sprouts.
7. Sauté the vegetables for 5 to 7 minutes, stirring regularly, until tender. Season with salt and black pepper to taste and remove from the heat.
8. Divide the cooked quinoa evenly among four serving bowls. Add the roasted sweet potatoes and onions, followed by the kale and Brussels sprouts mixture.
9. Top each bowl with sliced avocado, if using. Drizzle with tahini and sprinkle with sesame seeds. Serve immediately.
   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 550kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 3.5g18%

Sodium 300mg13%

Total Carbohydrate 75g25%

Dietary Fiber 15g60%

Sugars 11g

Protein 14g29%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated GI: ~48

Estimated GL per serving: ~24

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