Sweet Potato & Pomegranate Buddha Bowl
Indulge in the vibrant flavors of this Sweet Potato & Pomegranate Buddha Bowl, where roasted sweet potatoes meet tart pomegranate seeds on a fluffy quinoa base. Topped with creamy avocado and fresh greens, this beautiful dish offers a delightful balance of nutrients and textures. Perfect for lunch or dinner, it’s a customizable meal that will impress your family and friends while nourishing your body.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large sweet potato (about 300g), peeled and diced
- 1 cup pomegranate seeds (about 150g)
- 1 cup quinoa (170g), rinsed
- 1 ripe avocado, sliced
- 2 cups fresh spinach or kale (60g)
- ¼ cup almonds or pumpkin seeds (30g)
- 2 tbsp olive oil (30ml)
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden brown.
- In a pot, combine rinsed quinoa and 2 cups water. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Wash greens thoroughly. If using kale, remove stems and tear leaves into pieces. Sauté lightly in olive oil for about 3 minutes until wilted.
- Assemble bowls starting with quinoa as the base. Add roasted sweet potatoes and sautéed greens.
- Top with pomegranate seeds and sliced avocado. Sprinkle nuts or seeds for crunch.
- Drizzle with fresh lemon juice before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 8g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg