Kale and Sweet Potato Buddha Bowl

Name: Kale and Sweet Potato Buddha Bowl
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large sweet potato; 3 cups kale; 1 cup quinoa; 2 cups vegetable stock; 3 tablespoons tahini; 2 cloves garlic; 1 lemon; 2 tablespoons olive oil; Salt; Black pepper

Roasted sweet potato cubes and crispy kale chips served over quinoa with tahini dressing, a nutrient-dense bowlful.

40 min · Comfortable · 310 cal · 12g protein · $2.10/serving · American

Healthy Light Meals Vegetarian

40minutes

2servings

310calories

12gprotein

$2.10per serving

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Ingredients (serves 2)

1 large sweet potato
3 cups kale
1 cup quinoa
2 cups vegetable stock
3 tablespoons tahini
2 cloves garlic
1 lemon
2 tablespoons olive oil
Salt
Black pepper

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Instructions

1
Preheat oven to 400°F. Cube sweet potato and toss with 1 tablespoon olive oil, salt, and pepper.
2
Spread on a baking sheet and roast for 20 to 25 minutes until caramelized, stirring halfway.
3
Meanwhile, bring vegetable stock to a boil and cook quinoa for 15 minutes.
4
Tear kale leaves and toss with remaining olive oil and a pinch of salt. Roast alongside sweet potato for the last 10 minutes until crispy.
5
Whisk tahini, minced garlic, lemon juice, salt, and pepper with water until creamy for dressing.
6
Layer quinoa, sweet potato, kale, and drizzle with tahini dressing.