Coconut Oil Roasted Sweet Potato and Kale Buddha Bowl

Indulge, in a adventure with our Coconut Oil Roasted Sweet Potato and Kale Buddha Bowl. This colorful and nutrient rich meal celebrates the wonders of plant based cuisine blending the essence of veggies, with the nourishing properties of coconut oil. Whether enjoyed for a fulfilling lunch or dinner this Buddha bowl not delights the taste buds. Also offers a spectrum of nutrients to energize both your body and mind.

Coconut Oil Roasted Sweet Potato and Kale Buddha Bowl

Prep Time: 15 minutes
Cooking Time: 25 30 minutes
Oven Temperature: 400°F (200°C)
Yields: 4 servings

Ingredients

2 potatoes, diced
1 bunch kale stems removed and leaves torn
2 tablespoons melted coconut oil
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
2 cups cooked quinoa
1 sliced avocado
1/4 cup pumpkin seeds

Lemon Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 minced clove of garlic
2 to3 tablespoons water
Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Mix the potato cubes with 1 tablespoon of melted coconut oil, half of the paprika, cumin, salt and pepper. Spread them out on a baking sheet.
3. Bake the potatoes for 20 minutes then add kale and chickpeas, coated with the remaining coconut oil and spices.
4. Bake for 5- 10 minutes until the kale turns crispy and the sweet potatoes are soft.
5. While the vegetables are in the oven, make the dressing by whisking all ingredients and adjusting with water to reach your consistency.
6. For serving, portion out quinoa into four bowls. Top them with vegetables, chickpeas, avocado slices and pumpkin seeds.
7. Finish off by drizzling lemon tahini dressing over it all before serving.

Health Benefits of Each Ingredient

This Buddha Bowl featuring Coconut Oil Roasted Sweet Potato and Kale is not only a dish, it’s a tribute to plant-based eating. Each ingredient is picked not only for its taste but for its nutritional value resulting in a meal that’s both satisfying and flavorful. The main ingredient in this dish, coconut oil, not only gives a hint of flavor but also contains medium chain triglycerides (MCTs) which are fats that are easy for the body to digest and can provide a boost of energy and support brain function. Sweet potatoes are rich in vitamins and minerals including beta carotene which the body turns into vitamin A to help with eye health and immune function.

Kale, often praised as a superfood, is loaded with vitamins K, A and C as antioxidants that help fight oxidative stress in the body. Adding chickpeas increases the protein and fiber content of the dish helping you feel full and supporting digestion.

Quinoa is a protein that has all nine amino acids adding extra nutrition to the bowl while serving as a satisfying base. Avocado brings heart monounsaturated fats and fiber to the mix while pumpkin seeds give a texture along with zinc and magnesium.

The lemon tahini dressing not only enhances the flavor, it also packs a nutritional punch. Tahini made from ground seeds is high in calcium and healthy fats while lemon juice provides a dose of vitamin C.

This Buddha bowl is naturally vegan and gluten-free, easily adaptable to cater to preferences or dietary requirements.
It’s an example of how a plant-based meal can provide all the nutrients you need without sacrificing flavor or satisfaction.

When you add this Coconut Oil Roasted Sweet Potato and Kale Buddha Bowl to your meals, you’re not just savoring a dish – you’re giving your body a variety of vitamins, minerals and beneficial plant substances. It shows that eating healthily can be easy and enjoyable, demonstrating that by using plant-based ingredients, we can prepare meals that are good for both our bodies and our taste buds.