Kale and Sweet Potato Buddha Bowl
Buddha bowls have become increasingly popular in recent years, and for good reason. These nourishing bowls are not only visually appealing but also packed with a variety of flavors and textures. One such Buddha bowl that has been gaining attention is the Kale and Sweet Potato Buddha Bowl.
This particular Buddha bowl is not only delicious but also incredibly nutritious. It features a combination of hearty sweet potatoes, nutrient-dense kale, and a variety of other wholesome ingredients. Served in a coconut bowl, this dish not only looks beautiful but also provides an eco-friendly serving option.
The recipe for the Kale and Sweet Potato Buddha Bowl is simple yet satisfying. It can be easily customized to suit individual preferences and dietary restrictions. Whether you’re a seasoned cook or new to the world of Buddha bowls, this recipe is sure to become a favorite in your repertoire.
To make the Kale and Sweet Potato Buddha Bowl, you will need the following ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chopped kale
– 1 tablespoon coconut oil
– 2 cloves garlic, minced
– 1 cup cooked quinoa
– 1/2 cup cooked chickpeas
– 1/4 cup sliced avocado
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 2 tablespoons water
– Salt and pepper to taste
– Sesame seeds for garnish
To begin, preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
While the sweet potatoes are roasting, heat coconut oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the chopped kale to the skillet and cook, stirring occasionally, until the kale is wilted and slightly crispy around the edges.
In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper to make the dressing.
To assemble the Buddha bowls, divide the cooked quinoa among serving bowls. Top with roasted sweet potatoes, sautéed kale, cooked chickpeas, sliced avocado, and a drizzle of the tahini dressing. Sprinkle with sesame seeds for an extra crunch.
This Kale and Sweet Potato Buddha Bowl is not only a feast for the senses but also a powerhouse of nutrients. The sweet potatoes provide a good source of fiber, vitamins, and minerals, while the kale offers an abundance of antioxidants and essential nutrients. The addition of quinoa and chickpeas provides a healthy dose of protein, making this Buddha bowl a well-rounded meal.
Serving the Buddha bowl in a coconut bowl adds an element of sustainability to the dish. Coconut bowls are not only visually appealing but also eco-friendly, as they are made from discarded coconut shells. Using sustainable serving ware is a great way to reduce waste and minimize environmental impact.
Whether you enjoy this Buddha bowl as a nourishing lunch or a satisfying dinner, it’s sure to leave you feeling satisfied and energized. The combination of flavors and textures, along with the nutrient-packed ingredients, makes this Kale and Sweet Potato Buddha Bowl a standout dish that will become a regular in your meal rotation.
In conclusion, the Kale and Sweet Potato Buddha Bowl is a delightful combination of wholesome ingredients that come together to create a nourishing and satisfying meal. With its simple yet flavorful recipe and eco-friendly presentation in a coconut bowl, this Buddha bowl is a true winner on all fronts. Whether you’re looking for a nutritious meal option or simply want to expand your culinary repertoire, this recipe is worth trying. So go ahead, gather your ingredients, and treat yourself to this delicious and nutritious Kale and Sweet Potato Buddha Bowl today!
Ingredients:
1 cup wild rice, 1 cup kale, 1 cup roasted sweet potato, 1/4 cup avocado, 1/4 cup red onion, 2 tbsp tahini sauce, salt, pepper
Instructions:
Cook wild rice and steam kale. Roast sweet potato. Layer rice with all ingredients. Top with tahini sauce and season with salt and pepper.
