Autumn Quinoa Buddha Bowl

Drizzled with a creamy pomegranate dressing, this buddha bowl has just the slightest hint of sweetness and it’s filled with comforting, nourishing ingredients.

Course Main Course

Cuisine American

Keyword buddha bowl

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 756kcal

Author Alyssa

Ingredients

for the buddha bowl

1 large sweet potato peeled and diced
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon paprika
Salt & pepper to taste
2 cup broccoli florets steamed
2 cups cooked quinoa any variety, but I used white
2 cups raw dinosaur kale
1/2 cup alfalfa sprouts
1/2 cup dried cranberries

for the dressing

1/4 cup tahini
3 tablespoones pomegranate juice
2 tablespoons apple cider vinegar
1 teaspoon hot sauce optional
Salt & pepper to taste

Instructions

Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.
Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.
Whisk together dressing ingredients until smooth and creamy. Set aside.
Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.
Drizzle dressing over top, toss together and enjoy!

Nutrition