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Fast Curry Sweet Potato Buddha Bowl: 1 Serving

Curry Sweet Potato Buddha Bowl
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A quick and flavorful vegan Buddha bowl featuring roasted sweet potatoes, fresh greens, wholesome grains, and a vibrant curry-spiced dressing. Perfect for a speedy and satisfying meal.

Ingredients

Scale
  • 1 medium sweet potato, cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • Salt and pepper to taste
  • 2 cups mixed greens
  • 1/2 cup cooked quinoa
  • 1/4 cup chickpeas, rinsed and drained
  • For the Dressing:
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • 1-2 tablespoons water, to thin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potato with olive oil, curry powder, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the sweet potatoes are roasting, prepare the dressing by whisking together tahini, lemon juice, curry powder, and water until smooth and pourable.
  5. Assemble the bowl by placing mixed greens at the bottom.
  6. Top with cooked quinoa, roasted sweet potatoes, and chickpeas.
  7. Drizzle generously with the curry dressing.

Notes

  • You can use any grain you prefer, such as rice or farro.
  • Add other vegetables like broccoli or bell peppers to the roasting pan.
  • For extra protein, add some baked tofu or tempeh.

Nutrition

Find it online: https://whiskdaily.com/curry-sweet-potato-buddha-bowl/