Sweet Potato Buddha Bowl

There are no strict guidelines when defining a Buddha Bowl - the proteins, vegetables, grains and dressing vary. It's an overstuffed bowl resembling the belly of Buddha.
Servings: 6

Ingredients

For Sweet Potatoes and Onions

  • 2 large sweet potatoes chopped into cubes, 4 cups chopped
  • 1 large red onion chopped
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 tablespoon Anti-inflammatory Spice Mix
  • ¼ teaspoon pepper and salt to taste

For Kale and Brussel Sprouts

  • 1-2 tablespoons olive oil
  • 3-4 cloves minced garlic
  • 1 small onion feathered
  • 1 teaspoon crushed red pepper
  • 4 cups kale
  • 2 cups Brussels sprouts slice-off the stems and cut them in half
  • salt to taste

For Quinoa

  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth

Instructions

For Sweet Potatoes and Onions

  • Preheat your oven to 400ºF and line a baking sheet with parchment paper
  • Place vegetables on baking sheet and drizzle with olive oil. Then sprinkle on spices. Massage the spices into the vegetables with your hands.
  • Bake at 400ºF for 25-30 minutes.

For Kale and Brussel Sprouts

  • Heat a large skillet over medium/high heat. Add olive oil.
  • Sauté the onion, add salt and pepper
  • Add the garlic.
  • Add kale and Brussels to the skillet and sauté for 10 -15 minutes, or until the Brussel sprouts are tender, or to your liking. Season with salt and pepper and remove from heat.

For Quinoa

  • While your veggies are cooking, prepare your quinoa.
  • In a medium pot, bring quinoa and water or broth to a boil. Add salt and pepper to taste. Cover and turn heat to low. Let simmer, covered, for about 15-20 minutes or until all the water has evaporated.

Notes

Top with tahini, or any salad dressing or hummus of your choice, sesame seeds and enjoy!