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Vegan Sweet potato buddha Bowl

Vegan Sweet potato Buddha Bowl

  • Author: Edna
  • Total Time: 26 minute
  • Yield: 30 1x
  • Diet: Vegan


A colorful, flavorful, and nutritious sweet potato buddha bowl that will satisfy you and keep you full for a long time.Great for lunches , dinners, or a picnic



I large potato cut into small cubes.

1 cup of steamed or roasted broccoli florets

½ cup cooked and  roasted chickpea

1 medium onion chopped diagonally

1 cup cooked Quinoa

1 Tablespoon Avocado oil

For the dressing

¼ cup raw cashews

2 tablespoon lemon juice

1 tablespoon maple syrup

¼ cup water

Pinch of salt.


1.Pre-heat oven to 400 degrees Fahrenheit and place the cubed potatoes in a baking sheet lined with parchment paper. Drizzle a little avocado oil, add salt. Roast until cooked (should take about 20-30 minutes)

2.Place cashews, lemon juice, maple syrup, salt, and water to a blender and blend until smooth.

3..Add the baked sweet potato, cooked Quinoa, broccoli, chickpea, and red onions in a large bowl. Drizzle the sauce on the salad, toss and serve.

  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Dish
  • Cuisine: American