Buddha Bowls

5 from 2 votes

This easy Buddha Bowls recipe is loaded with smoky flavor and textures that will satisfy both meat-eaters and vegetarians! Roasted sweet potatoes, quinoa, and black beans make a filling base for healthy veggies, sliced avocado, and crunchy almonds topped with a simple cilantro citrus dressing.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 561kcal

Author: Amy Nash

Ingredients

1 lb. sweet potato, peeled & diced into bite-size pieces (about 3 cups)
3 Tablespoons olive oil, divided
1 teaspoon chili powder, divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
1 large red bell pepper, quartered
⅔ cup dry quinoa (2 cups cooked)
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ cup almonds
2 teaspoons lime zest, divided
½ teaspoon granulated sugar
2 Tablespoons fresh lime juice
1 Tablespoon chopped fresh cilantro
4 ounces baby kale, arugula, or spinach (about 4 cups)
2 ounces crumbled Cotija cheese, queso fresco, or feta (about ½ cup)
1 avocado, peeled and sliced
4 lime wedges
1 (15-ounce) can black beans, partially drained
1 Tablespoon chopped chipotle chiles canned in adobo sauce

Instructions

Preheat oven to 425°F.
Toss sweet potatoes in a large bowl with 2 teaspoons of the olive oil, ½ teaspoon chili powder, ¼ teaspoon black pepper, and ⅛ teaspoon salt. Spread in an even layer on one side of a baking sheet lined with aluminum foil.
In the same bowl, toss the red peppers with 1 teaspoon of olive oil then arrange them on the other side of the baking sheet. Bake for 25-30 minutes, stirring the potatoes halfway through baking. The potatoes should be tender and the peppers slightly charred when they are done. Remove from the oven and slice the bell pepper into strips.
While the veggies are roasting, cook the quinoa according to package directions, but add ½ teaspoon kosher salt, smoked paprika, and garlic powder halfway through the cooking process.
Meanwhile, toast the almonds in a small skillet for 2-3 minutes until fragrant, then remove to a cutting board and chop. Return the toasted almonds to the pan along with 1 teaspoon olive oil, remaining ½ teaspoon of the chili powder, ⅛ teaspoon of the salt, 1 teaspoon of the lime zest, and the sugar. Cook for 1 minute, stirring occasionally, then remove from the heat.
Wipe out the pan used for the almonds and add the partially drained black beans with their remaining liquid in the pan along with the chipotle chiles and ¼ teaspoon salt. Bring to a boil, then reduce heat to a simmer for 5 minutes. Set aside.
In a medium bowl, whisk together 5 teaspoons olive oil, remaining ¾ teaspoon salt, remaining ¼ teaspoon black pepper, remaining 1 teaspoon lime zest, lime juice, and chopped cilantro.
To assemble the bowls, divide the cooked quinoa or rice into the bowls, then top with the black beans, kale, spinach, or arugula, sweet potatoes, red bell pepper, and sliced avocado. Drizzle with the dressing, then sprinkle with the cheese and almonds. Garnish with the lime wedges.

Notes

Substitutions: Brown rice is an excellent substitute for the quinoa.
Easier prep: If you know you will be pressed for time, you could purchase a jar of roasted red peppers to use. There are also many tasty seasoned almond and other nut options at the store that you could purchase instead of the approach of making them yourself. Store-bought dressings, pico de gallo, or guacamole can also be used to make this an easy dinner recipe when you know you won't have a lot of time or energy after a busy day.
Change up the sauce. We love the tangy citrus dressing that gets drizzled over this buddha bowl, but our Creamy Cilantro Lime Dressing or a lemon tahini sauce are more favorites for adding even flavor to our buddha bowls.
Want even more protein? Try adding a fried egg or grilled shrimp, chicken breast, or salmon on top.
Adapted from Cooking Light.

Nutrition