Nov 10, 2023 Sweet Potato Buddha Bowl

sweet potato and quinoa buddha bowl

While this month’s superfood is available all year round, sweet potatoes really take center stage and stand out in the autumn season perfectly alongside cinnamon, nutmeg and other cozy, fragrant fall spices. These bright, orange-colored tubers are loaded with vitamins, minerals and other nutrients like beta-carotene, vitamin C, potassium and manganese while also being low in saturated fat and cholesterol. Their purple-colored cousins might be even more “super” as this variety of sweet potatoes contains anthocyanins, a phytonutrient that is thought to be a powerful antioxidant and possesses other amazing health benefits.

Due to their high dietary fiber content, sweet potatoes can also help you stay fuller for longer, supporting weight loss and regulating blood sugar. Lastly, sweet potatoes are incredibly versatile, lending themselves to both sweet and savory dishes that can be made for any meal.

This Sweet Potato Buddha Bowl recipe features some other previously highlighted superfoods making for a tasty dish packed with nutrients. 


  • 4 cups of cooked quinoa
  • 3 medium to large, sweet potatoes, peeled
  • 1 Tbsp olive oil
  • 1, 15-oz can of chickpeas, drained
  • 1 cup baby spinach
  • 1 cup red cabbage, shredded
  • ¼ cup roasted cashews
  • 1 avocado, peeled, pitted and thinly sliced
  • ¼ cup tahini
  • 1 Tbsp lemon juice
  • 2 tsp maple syrup
  • 1 dash of salt and pepper (to taste)


  1. Preheat the oven to 400 degrees and line a sheet pan with foil and coat with cooking spray.
  2. Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
  3. Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
  4. Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
  5. Divide the quinoa evenly between 4 bowls. 
  6. Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
  7. In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
  8. Drizzle the tahini dressing over the buddha bowls and serve immediately.

Serving Information

Makes 4 servings

Nutrition Information

618 calories, 25 g total fat, 82 g carbs, 16 g fiber 19 g protein, and 497 mg sodium per serving