Kale Quinoa Sweet Potato Buddha Bowl
A wholesome, protein-rich Buddha bowl loaded with roasted sweet potatoes, quinoa, edamame, and fresh kale, topped with a creamy tahini dressing. High in fiber and healthy fats, this quick, versatile bowl makes a satisfying lunch or dinner that’s easy to customize.
Equipment
- 1 medium baking sheet
- Parchment paper (for roasting)
- Medium Mixing Bowl
- Mason jar or small mixing bowl (for dressing)
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
For the Buddha Bowl
- 1/2 cup roasted sweet potatoes
- 1/3 cup cooked edamame
- 1/2 cup cooked quinoa
- 1/2 ripe avocado chopped
- 1 extra-large kale leaf washed, stemmed, chopped
- 1 tsp olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
For the Tahini Dressing
- 1/4 cup mayonnaise
- 1/4 cup tahini
- Juice of 1 lemon
- 2 –3 tbsp water
- Pinch kosher salt
- Pinch freshly ground black pepper
Instructions
- Prepare the Tahini Dressing: In a mason jar or a medium mixing bowl, combine 1/4 cup tahini, 1/4 cup mayonnaise, juice of one lemon, 2–3 tablespoons water, and a pinch of kosher salt and freshly ground black pepper. Whisk or shake thoroughly until the mixture becomes smooth, creamy, and easily pourable. Adjust the water gradually to achieve the consistency you prefer—slightly thicker for drizzling or thinner for coating the vegetables more evenly. Set the dressing aside at room temperature while you prepare the rest of the bowl.
- Preheat Oven for Sweet Potatoes: Set your oven to 400°F (200°C) and line a medium baking sheet with parchment paper. This ensures the sweet potatoes roast evenly without sticking and makes cleanup easier.
- Chop Sweet Potatoes: Take a medium sweet potato and cut it into roughly 1/2-inch cubes. Aim for uniform pieces so they cook evenly. Transfer the cubes onto the prepared baking sheet.
- Season Sweet Potatoes: Drizzle the cubed sweet potatoes with 1 teaspoon olive oil and sprinkle generously with kosher salt and freshly ground black pepper. Using your hands or a spatula, toss the sweet potatoes thoroughly so each piece is lightly coated with oil and seasoning.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 35–45 minutes, tossing once halfway through to promote even browning. You’ll know the sweet potatoes are done when they are tender, slightly caramelized, and golden brown around the edges. Remove from the oven and let them cool slightly.
- Cook Quinoa: While the sweet potatoes roast, prepare 1/2 cup quinoa according to package instructions. Typically, this involves rinsing the quinoa, then simmering it in double the amount of water (1 cup) until fluffy and all water is absorbed. Once cooked, fluff the quinoa with a fork and set aside.
- Prepare Edamame: Boil 1/3 cup edamame in lightly salted water for 3–4 minutes, just until tender and bright green. Drain immediately and set aside to cool.
- Prepare Kale: Wash 1 extra-large kale leaf thoroughly, remove the tough stem, and chop the leaf into bite-sized pieces. Place the chopped kale in a small bowl and drizzle lightly with olive oil. Sprinkle a pinch of kosher salt and freshly ground black pepper. Massage the kale gently with your hands for 1–2 minutes to soften it and reduce its bitterness, making it more tender and flavorful for the bowl.
- Prepare Avocado: Cut 1/2 a ripe avocado into small cubes. Ensure the avocado is perfectly ripe—soft enough to be creamy but firm enough to hold its shape.
- Assemble the Buddha Bowl: Grab a medium serving bowl and begin layering your ingredients. Start with the cooked quinoa as the base. Next, add the roasted sweet potatoes and boiled edamame evenly around the bowl. Add the massaged kale and top with the cubed avocado.
- Drizzle and Toss: Pour the prepared tahini dressing generously over the bowl. Use a spoon or tongs to gently toss the ingredients until they are evenly coated with the creamy dressing. Taste and adjust with extra salt or pepper if needed.
- Serve and Enjoy: Your Kale Quinoa Sweet Potato Buddha Bowl is ready to enjoy immediately while the ingredients are fresh and vibrant. This bowl can also be stored for meal prep; simply keep the dressing separate until ready to serve to maintain freshness.
Notes
- Roasting sweet potatoes enhances their natural sweetness and adds caramelized flavor; uniform cubes ensure even cooking.
- Massaging kale softens the leaves, making them more tender and reducing bitterness.
- Adjust tahini dressing consistency with water to achieve either a thick drizzle or light coating.
- The bowl is highly adaptable: swap sweet potatoes with carrots, beets, or cauliflower, and quinoa with couscous or brown rice.
- Edamame can be replaced with chickpeas, black beans, or lentils for variety and additional protein.
- Best served fresh, but ingredients can be prepped ahead for easy meal prep.
