Are you looking for a new power bowl for lunch or meal prep for the week? This simple Southwest Sweet Potato Buddha Bowl is filled with delicious ingredients like roasted sweet potatoes, quinoa, black beans, corn, pico de gallo and salad greens. Easy to make, loaded with flavor, and sure to keep you powered throughout your day.
I have been trying to plan my meals out for myself more often. Last week I made some Buffalo Chicken Rice Bowls to pack for my own lunches and loved that they were ready to go. This week I wanted to go meatless. This Southwest Sweet Potato Buddha Bowl is packed 16g of protein and 12g of fiber, it’ll will fill you up and keep you full.
So if you are looking for a Meatless Monday option or your family prefers to follow a vegetarian diet- this Buddha bowl is for you! And if you like to meal prep, make the roasted sweet potatoes and quinoa ahead of time and reheat when ready to make your bowl.
For tips on tricks for meal planning, check out our 10 Beginner’s Tips to Meal Planning Like a Pro
What we love about these Southwest Sweet Potato Buddha Bowls
- Loaded with protein and fiber
- Easy to prepare
- Great for meal prepping
Key Ingredients for this Sweet Potato Power Bowl
What we love about sweet potatoes
Not only do sweet potatoes taste great, they are loaded with many wonderful benefits for our bodies. Sweet potatoes are loaded with Vitamin C and A. Vitamin A is a great nutrient for our vision and skin health and aids in a healthy immunity. There are so many ways to prepare sweet potatoes that will accommodate your family’s needs. In this power bowl recipe, we roast them with seasonings.
How to make this easy Southwest Sweet Potato Buddha Bowl
First preheat the oven to 400°F. Then line a baking sheet with some parchment paper and set aside.
Wash and prepare the sweet potatoes by peeling and dicing. Then toss the sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder and salt. Lay in a single layer on a baking sheet and bake about 15-20 minutes, or until tender.
Meanwhile cook the quinoa according to the package. Rinse the black beans and prepare the lettuce for the bowls.
When sweet potatoes are finished cooking, make your bowls. Add the cooked quinoa to 4 bowls. Then top with sweet potatoes, black beans, corn, salad greens and salsa. Enjoy!
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Additions & Substitutions:
- Have brown rice on hand instead of quinoa? That would swap out great.
- Like different veggies? Try some avocado, peppers, or some fresh sliced tomatoes.
- Looking for more nutrition? Try it with fresh spinach versus lettuce.
- Like a little heat? Add some jalapenos, red pepper flakes, or hot sauce!
Southwest Sweet Potato Buddha Bowl
- 2 sweet potatoes peeled, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup quinoa cooked according to package directions
- 1 14 oz. can low-sodium black beans, drained, rinsed
- 1 cup frozen sweet corn thawed
- 2 cups salad greens
- 1 cup fresh pico de gallo
- Preheat oven to 400°F. Line baking sheet with parchment paper, set aside.
- Toss sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder and salt. Lay single layer on baking sheet and bake 15-20 minutes, or until tender.
- Add cooked quinoa to 4 bowls. Top with sweet potatoes, black beans, corn, salad greens and salsa.