This sweet potato buddha bowl is savory, filling, and satisfying with healthy ingredients. Made with arugula, quinoa, topped with goat cheese, and a super simple maple tahini dressing!
This post may contain affiliate links, which means I may receive a commission if you purchase through my link, at no extra cost to you.
What is a buddha bowl anyway? There are so many versions of these healthy and delicious bowls, I never quite know what to call them. Buddha bowl, dinner bowl, harvest bowl, macro bowl, either way, it’s a bunch of your favorite healthy foods in one big bowl!
I’ve been making different variations of these dinner bowls for a while now and they are just so satisfying and pretty simple to put together. I also love how pretty you can make them look while assembling and the party in your mouth when you mix it all together…don’t get me started!
This particular harvest sweet potato bowl uses, you guessed it, sweet potatoes! Roasted to perfection, the sweet potatoes in this bowl make it hearty and filling. If you’ve never roasted sweet potatoes you’re missing out. Roasting any veggie brings out the flavor like no other way of cooking so you’ve got to try it!
With all the fall and holiday sweets and treats going around, it’s easy to fall off track this time of year. This nourishing bowl of goodness will help you get a ton of veggies in a super tasty way!
Ingredients + Substitutions:
–Leafy Greens: I personally love fresh arugula + spinach mix
–Roasted Veggies: Roasted sweet potatoes are the star of this bowl but I’m sure roasted butternut squash could work too. I also added roasted brussels sprouts since they’re in season
–Vegetarian Protein: For this particular bowl, I chose chickpeas
–Grain: I use quinoa, but you could also use brown rice
–Fruit: In this bowl, I used dried cranberries and fresh apple slices
–Seeds: Sunflower seeds are what I had on hand but pepitas would be great too
–Goat Cheese: One of my favorite cheeses and such a great flavor in this recipe, you could sub for feta too for a less intense flavor
–Dressing: Tahini + maple syrup, you could also use honey if you’re not a maple syrup fan
Can I add meat to this?
Yes! I recommend chicken with this particular bowl for the best flavor medley.
Best Bowls for Buddha Bowls:
How To Make Harvest Buddha Bowls:
These bowls are super easy to make! Here’s how to put them together:
- Roast the sweet potatoes and brussels sprouts on a baking sheet until tender. TIP: You can do steps #1 and #2 ahead of time if you want to make this meal even quicker.
- While the veggies are roasting, make the quinoa on the stove. TIP: make extra for other meals throughout the week
- Warm and brown the chickpeas (or skip this step if you want)
- Place the arugula and spinach in a bowl and top with warm quinoa and chickpeas.
- Add the roasted fall veggies, cranberries, sunflower seeds, and sliced apple.
- Top with goat cheese then drizzle on the dressing for each bowl!
Sweet Potato Buddha Bowl
Ingredients
- 2 cups arugula
- 2 roasted sweet potatoes
- 1 cup roasted brussels sprouts
- 1 cup cooked quinoa
- 1/2 cup chickpeas
- 2 tbsp sunflower seeds
- 1/4 cup goat cheese crumbles
- 1/4 sliced apple
Dressing:
- 4 tbsp tahini
- 1 tbsp pure maple syrup
Instructions
- Roast the sweet potatoes and brussels sprouts if using.
- While the sweet potatoes are roasting, cook the quinoa.
- (optional) Heat up and brown the chickpeas on the stove in olive oil
- Put the arugula and spinach in a bowl and top with roasted veggies, quinoa, and chickpeas.
- Add the dried cranberries, sunflower seeds, and, apple slices.
- Mix the tahini and maple syrup together, (heat up in the microwave for a few seconds if necessary to combine the two ingredients).
- Top bowl with goat cheese and dressing.
- Enjoy warm for the best flavor!