Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Sweet potato Buddha bowl with coconut served
Healthy and tasty Buddha bowl with sweet potato and coconut

Roasted Sweet Potato & Quinoa Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
This Buddha bowl is all about abundance and balance: grains, roasted veggies, protein, and healthy fats. Roasting the sweet potato caramelizes its natural sugars, creating a deep sweetness that pairs perfectly with the exotic coconut milk.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking Sheet
  • Pot

Allergen Information

⚠️ None (Gluten-Free, Vegan)

Instructions

1 ✓

Cube the sweet potato, toss with oil and salt. Spread on a baking sheet and roast at 400°F (200°C) for 25 minutes.

Tip: Add the chickpeas to the pan for the last 10 minutes to crisp them up.
2 ✓

Rinse quinoa in hot water, then cook in double the amount of water (approx. 15 mins).

Tip: Rinsing removes bitter saponins.
3 ✓

Assemble bowl: Quinoa, roasted veggies, fresh spinach, and sliced avocado.

Tip: Pay attention to color contrast (green, orange, white) for an appetizing look.
4 ✓

Whisk coconut milk with a pinch of salt (and lime juice if available), drizzle over the bowl, and top with shredded coconut.

Tip: Fat in coconut milk aids absorption of Vitamins A, E, and K.

Recipe FAQ

Why are my potatoes soggy?
You overcrowded the pan. If veggies touch, they steam in their own moisture instead of roasting.

Ingredients

  • 1 large Sweet Potato (approx. 1 lb)
  • 3/4 cup Quinoa
  • 1 cup Cooked Chickpeas
  • 4 oz Baby Spinach
  • 1 whole Avocado
  • 1/2 cup Coconut Milk (canned, thick)
  • 1 tbsp Shredded Coconut
  • 2 tbsp Olive Oil