Sweet Potato Buddha Bowl Recipe with Kale and Quinoa || Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, edamame, and topped with a creamy tahini dressing.
About this sweet potato buddha bowl with kale and quinoa
Get ready for some feel-good eats…specifically this healthy, colorful, easy to adapt, no-stress buddha bowl recipe. This is where lunch is at. And maybe dinner.
Made with some of my fav ingredients—chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame—and topped with a creamy tahini dressing, this healthy bowl is hearty, filling, and taste-loaded.
Recipe tips
My suggestion, so you can whip this up for lunchtime in no time flat, is to cook the quinoa and roast the sweet potatoes ahead of time. Pop both into the fridge and tomorrow’s lunch will be easy-peasy.
Having cooked quinoa on hand, in my fridge, on a weekly basis is all kinds of awesome. It makes this recipe a breeze and also this herb-loaded kale and quinoa salad. Not to mention that quinoa keeps for days in the fridge, is quickly made in 15 minutes, and boasts super-food, nutrient/protein-dense status.
How to make this kale quinoa sweet potato buddha bowl
- In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.
- Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado.
- Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.
- Dig. In.
Recipe substitutions
This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower, or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame and couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.
If you try this sweet potato buddha bowl recipe, let me know in the comments below. I love to hear from you!
xo Bri
Looking for more feel-good, healthy recipes?
Try this herb-loaded kale and quinoa salad, this coconut Thai quinoa salad with lime and basil and this, simple, but so good, kale and sautéed corn salad.
Kale Quinoa Sweet Potato Buddha Bowl
Ingredients
Buddha Bowl
- 1/2 cup roasted sweet potatoes roasted at 400 degrees for 35-40 minutes*
- 1/3 cup cooked edamame boiled for 3-4 minutes, the drained
- 1/2 cup cooked quinoa as per package instructions
- 1/2 a ripe avocado chopped
- 1 extra large kale leaf washed, stemmed, chopped and given a little drizzle of olive oil, plus a sprinkle of Kosher salt and fresh pepper
- kosher salt and fresh pepper
Tahini Dressing
- 1/4 cup mayo
- 1/4 cup tahini
- juice of one lemon
- 2-3 tbsp water
- pinch each of kosher salt and fresh pepper
Instructions
- In a mason jar or small mixing bowl, combine tahini, mayo, lemon juice, water, salt, and pepper until creamy and easily poured. You can add a touch more or a touch less water to reach that perfect dressing consistency. Set aside.
- Grab a medium serving bowl and combine roasted sweet potatoes, cooked edamame, cooked quinoa, chopped kale, and chopped avocado. **
- Drizzle the creamy tahini dressing over top, add a pinch of kosher salt and fresh pepper and toss to coat.
Notes
Roasting sweet potatoes
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Chop sweet potato into half-inch cubes, toss onto the baking sheet and drizzle with olive oil. Add a couple of generous pinches of kosher salt and fresh pepper. Mix with your hands to ensure they’ve been evenly coated. Roast for 35 to 45 minutes (tossing halfway through) until browning and tender and sweet.Adapting this recipe
This recipe is super adaptable. If you don’t have sweet potatoes on hand to roast, carrots, cauliflower or beets make great substitutes. Other easy swaps? Try chickpeas in place of the edamame, or couscous or brown rice in place of the quinoa. It will all taste delish topped with the creamy dressing.Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
So good! Didn’t have edamame, but it was still really good. I have never had tahini sauce before and I loved it, will definitely make this recipe all the time.
Thank you, Syd! I am so glad to hear you enjoyed it!!! xo Bri
I love this recipe but almost every time I make the tahini dressing, it separates and looks like it’s curdling? I’m not sure what I’m doing wrong 😭
What do you recommend using in place of the Mayo?
Love the recipe! Made it for the first time at some point last year to use up some extra kale we had. SO GOOD. This recipe has since been in regular rotation at our house, and is one of my personal favourite meals! Thanks so much for sharing!
(also want to note it was totally worth buying tahini, an ingredient I never used to have on hand, to make the dressing.)
So glad you love it too! xo Bri
I am making this today and am very excited to try it. However I have some issues in getting the amounts right. Its difficult to get the right cups to grams calculation. When making the dressing I dont seem to get the proper amount. So now I have a very big bowl of dressing which should be for 1 person according to the recipe.
What do you recommend using in place of the Mayo?