Kale Quinoa Sweet Potato Buddha Bowl
Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame, and topped with a creamy tahini dressing.
Servings: 1 person
- 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
- 1/4 cup mayo
- 1/4 cup tahini
- juice of one lemon
- 2-3 tbsp water
- pinch each of kosher salt and fresh pepper
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.
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.