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–+ servings
southwest sweetpotato buddha bowl

Southwest Sweet Potato Buddha Bowl

Tracy Shaw
These sweet potato power bowls are loaded with protein, fiber, and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dairy Free, Entree & Main Dishes, Lunch, Meal Prep
Servings 4
Calories 494 kcal

Ingredients
  

  • 2 sweetpotatoes 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
  • 15 oz low-sodium black beans, drained, rinsed
  • 1 cup frozen sweet corn thawed. You can also used canned. I like the fiesta corn!
  • 2 cups salad greens
  • 1 cup fresh pico de gallo

Instructions
 

  • 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.

Nutrition

Calories: 494kcalCarbohydrates: 92gProtein: 19gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 624mgPotassium: 1134mgFiber: 17gSugar: 12gVitamin A: 16809IUVitamin C: 14mgCalcium: 91mgIron: 5mg
Keyword buddha bowls, quinoa, sweet potato
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