Asian-Inspired Sweet Potato Buddha Bowl
1 medium, diced sweet potatoes
1 cup, chopped spinach
1/2 cup, cooked quinoa
1/2 cup, shelled edamame
1/2, sliced cucumber
1/2 cup, shredded red cabbage
1 tbsp sesame seeds
1/2, sliced avocado
1, juiced lime
Preheat the oven to 200°C. Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
In a bowl, arrange the cooked quinoa, roasted sweet potatoes, chopped spinach, shelled edamame, sliced cucumber, and shredded red cabbage. Top with sliced avocado and sprinkle with sesame seeds.
In a small bowl, whisk together the lime juice, a drizzle of olive oil, and a pinch of salt. Drizzle the dressing over the Buddha bowl before serving.
Garnish the Buddha bowl with extra lime wedges and sesame seeds. Serve fresh and enjoy the vibrant flavors and textures of this Asian-inspired dish!
For added protein, you can top the Buddha bowl with grilled tofu or tempeh marinated in soy sauce and ginger. Feel free to customize the vegetables based on your preferences, such as adding bell peppers or shredded carrots for extra crunch and flavor.
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455
60g
20g
15g
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