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Sweet potato Buddha bowl with coconut served
Nourishing bowl with sweet potato, quinoa, and a creamy coconut dressing

Sweet potato & coconut Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of a Buddha bowl is abundance and balance: grain, roasted vegetable, protein and healthy fat in one bowl. When roasting sweet potato, the sugars inside caramelise, giving a deep, sweet flavour that matches the exoticism of coconut perfectly.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Roasting tin
  • Saucepan

Allergen Information

⚠️ None (Gluten-free, Vegan)

Instructions

1 ✓

Dice the sweet potato, toss with oil and salt. Spread out in a roasting tin, and roast at 200°C for 25 minutes.

Tip: For the last 10 minutes, throw in the chickpeas too, so they roast until crisp.
2 ✓

Rinse the quinoa in hot water, then cook in double the amount of water (approx. 15 minutes).

Tip: Washing removes the bitter saponin layer.
3 ✓

Arrange the quinoa, roasted vegetables, fresh spinach and sliced avocado in a bowl.

Tip: When serving, pay attention to colours: the contrast of green, orange and white makes it appetising.
4 ✓

Mix the coconut milk with a little salt (and lime juice if you have it), drizzle over the bowl, and sprinkle with desiccated coconut.

Tip: The fatty coconut milk helps the absorption of vitamins (A, E, K) in the vegetables.

Recipe FAQ

Why did the potato get soggy instead of soft?
You overcrowded the tray, and the vegetables steamed in their own steam instead of roasting.

Ingredients

  • 400 g Sweet potato
  • 150 g Quinoa
  • 200 g Cooked chickpeas (tinned)
  • 100 g Baby spinach
  • 1 Avocado
  • 100 ml Coconut milk (tinned, thick)
  • 1 tbsp Desiccated coconut
  • 2 tbsp Olive oil