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Home » Recipes » Recipes

Vegan Sweet Potato Buddha Bowl (GF)

Last updated - July 15, 2021; Published - February 7, 2016 By Rhian Williams 2 Comments

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This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal. Who said veggies were boring?

Vegan Sweet Potato Buddha Bowl (GF)

I am obsessed with hummus, and had been thinking of ways to incorporate it into my diet other than just with having it with pitta bread or raw veggies. I love adding it to bowls with brown rice or quinoa, as it pairs beautifully with nutty grains and other veggies.

Vegan Sweet Potato Buddha Bowl (GF)

I especially love this Vegan Sweet Potato Buddha Bowl as it incorporates all the things I love in life in one meal: think perfectly spiced sweet potato wedges, sweet juicy cranberries, toasty sunflower seeds paired with buttery avocado, balsamic-dressed, peppery rocket and tangy, garlicky hummus on a bed of nutty brown rice.

If you're looking for other ways to use these ingredients, I used a similar combination of flavours in this Hummus Toasted Sandwich.

Vegan Sweet Potato Buddha Bowl (GF)

This bowl is my go-to meal when I want something quick and easy to make that's also super filling and satisfying. If you're wondering what a Buddha Bowl is, I'd say it's basically a great way to pack all your favourite ingredients into one dish and give it a fancy name!

Love hummus? So do I - check out my:

  • Pumpkin Sage White Bean Hummus
  • Italian Hummus
  • Sweet Potato Hummus

Want more great bowls? You might like my:

  • Oyster Mushroom Bibimbap

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Vegan Sweet Potato Buddha Bowl:

rectangular baking tray

baking paper

Vegan Sweet Potato Buddha Bowl (GF)

Vegan Sweet Potato Buddha Bowl (GF)

This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal.
4.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: sweet potato buddha bowl, vegan buddha bowl
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 212kcal
Author: Rhian Williams

Ingredients

For the sweet potato:

  • 1 large sweet potato, cut into wedges and with the skin kept on
  • 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
  • 1 tablespoon dried cranberries
  • 1 tablespoon sunflower seeds
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 teaspoon dried coriander (or sub handful of fresh coriander, roughly chopped)
  • Salt + pepper, to taste

For the salad:

  • Few large handfuls rocket (arugula)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt + pepper, to taste

To serve

  • 2 portions cooked rice (I recommend brown rice or wild rice, or you could use quinoa instead)
  • Few tablespoons hummus (store-bought or make your own!)
  • 1 avocado sliced

Instructions

  • Place the sweet potato wedges on a baking tray with the oil, dried cranberries, sunflower seeds, paprika, cinnamon, cumin, coriander, salt+pepper and roast in oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 20 minutes, until soft enough to pierce with a fork and crisp on the outside
  • Alternatively, you can boil or steam the sweet potato wedges for about 15 minutes, or until soft enough to pierce with a fork, then heat up some oil in a pan and fry together with all the other ingredients until the sweet potatoes are slightly browned)
  • Meanwhile, cook the rice according to the instructions on the packet
  • Mix together the ingredients for the balsamic dressing in a bowl, add the rocket and mix well
  • To serve, lay the rice on the bottom of a bowl and top with the sweet potato wedges, hummus, rocket and avocado
Nutrition Facts
Vegan Sweet Potato Buddha Bowl (GF)
Amount Per Serving
Calories 212
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Sarah

    April 28, 2018 at 10:23 pm

    5 stars
    Made this for dinner a few times and it's been a big hit with my family!

    Reply
    • Rhian Williams

      April 28, 2018 at 10:24 pm

      Thank you, so happy to hear!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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