This Gluten Free and Vegan Sweet Potato Buddha Bowl is the perfect meal for any day. Make it for yourself or for your family!
Sweet Potato Buddha Bowl
Veggie bowls are among my favorite meals to make. They are lovely for breakfast, lunch, or dinner. Even a snack! You can make them sweet or savory and fit just about any mood simply by altering the sauce or dressing.
I make mine different each time, but I often stick with similar dressings. It is a great meal for a family as well because you can almost do it like an “a-la-cart” dinner. Have the ingredients set out on the table or counter and people can just walk by and scoop up what their heart desires. I particularly like this because I have a group of diverse eaters.
Whatever is left over and be eaten the next day as well!
Health Benefits of a Veggie Bowl
Talk about a nutrient-dense bowl so goodness. Let’s briefly go through some nutrient benefits of this sweet potato buddha bowl.
Spinach - A great source of vitamin C, iron, Vitamin A, Folic Acid, and Calcium. High in insoluble fiber and may help digestion.
Sweet Potatoes  – A great source of Vitamin A, Vitamin C, Manganese, Potassium and Vitamin B6. Rich in fiber and antioxidants as well.
Chickpeas  – A great source of folate, iron, copper, phosphorous, and protein.
Broccoli  – A great source of Vitamin C, Vitamin K, Vitamin B9, Selenium, and Vitamin A. May support healthy cells and tissues in the body.
Quinoa  – A great source of protein, manganese, phosphorous, folate, potassium, and zinc.
Can I Make Substitutions?
You sure can! Substitute whatever you want to! Each of us is different and has different tastes! I substitute different veggies, beans, potatoes, pretty much anything!
Switch up the toppings and sauce as well.
How to Make a Sweet Potato Buddha Bowl
Preheat oven to 400 degrees F.
Arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil. Bake for 10-20 minutes or until the sweet potatoes are tender.
Meanwhile, steam or boil (your choice) broccoli.
Add all the dressing ingredients into a blender and blend until a smooth paste is formed. If you want a crunchy dip, save jalapenos to the end.
Divide vegetables between 3 serving bowls and top with avocado-Jalapeno dressing.
Can I Store Leftovers?
You sure can! I tend to store the sauce separately, however, so as to not make things overly soggy.
I get a large glass container and put everything in it. In my opinion, it is best to keep things in groups within the container, so I don’t really mix it all up, but I do store it together. And then the sauce goes in another container. Then into the fridge they go! I do not like to store them for more than a day or two because I do prefer to eat fresh foods.
Other Salad Bowls You Might Like
- 1 head of broccoli. cut into florets
- 1 medium sweet potato. diced
- ½ red onion. sliced
- 1 cup spinach leaves
- 1 cup of cooked quinoa
- 1 can chickpeas
- 1 ripe avocado
- 2 tablespoons tahini paste
- 2 tablespoons olive oil
- juice of 1 lemon
- Fresh parsley
- ¼ jalapeno
- 1 clove garlic
- ½ teaspoon cumin
- 1 teaspoon chili paste (optional)
- Preheat oven to 400 degrees F.
- Arrange sweet potatoes on a baking sheet. Drizzle with a bit of oil. Bake for 10-20 minutes or until the sweet potatoes are tender.
- Meanwhile, steam broccoli.
- Add all the dressing ingredients into a blender and blend until a smooth paste is formed. If you want a crunchy dip, save jalapenos to the end.
- Divide vegetables between 3 serving bowls and top with avocado-Jalapeno dressing.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 622mgCarbohydrates: 64gNet Carbohydrates: 45gFiber: 19gSugar: 11gProtein: 18g
Nutrition is calculated using a third party plug-in. It is best to always validate!