Go Back
+ servings

Southwest Sweet Potato Buddha Bowl

Amber Gray
These sweet potato power bowls are loaded with protein, fiber, and flavor.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dairy Free, Entree & Main Dishes, Lunch, Meal Prep
Servings 4
Calories 354 kcal


  • 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.


Calories: 354kcalCarbohydrates: 67gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 624mgPotassium: 757mgFiber: 8gSugar: 12gVitamin A: 16802IUVitamin C: 14mgCalcium: 62mgIron: 3mg
Keyword buddha bowls, quinoa, sweet potato
Tried this recipe?Let us know how it was!