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

40minutes

2servings

$2.10per serving

12gprotein

Dinner · American

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

310 calories · Comfortable · American · Dinner

Healthy Light Meals Vegetarian

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Recipe code 75FQ43 · enter it in Anychef

Ingredients

10 ingredients · serves 2about $4.20

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

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