Recipes in the world of Flavilo

Sweet Potato Buddha Bowl with Coconut served

Sweet Potato Buddha Bowl with Coconut

The Sweet Potato Buddha Bowl with Coconut is the perfect dish for a modern, healthy lifestyle. The roasted sweet potatoes and sautéed chickpeas provide rich flavors and a crispy texture, while the quinoa and spinach are full of nutrients. Coconut milk and shredded coconut add an exotic touch to this dish, making it a great choice for lunch or dinner. The bowl's colorful ingredients are not only visually appealing but also guaranteed to tantalize your taste buds. This dish is a perfect example of harmony and nourishing ingredients.

Prep Time 15 min
Preparation 25 min
Total 40 min
450 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 400 g Sweet Potato
⭕ 150 ml Coconut Milk
⭕ 150 g Quinoa
⭕ 150 g Chickpeas
⭕ 100 g Spinach
⭕ 1 Avocado
⭕ 2 tbsp Shredded Coconut
⭕ 2 tbsp Olive Oil
⭕ 2 cloves Garlic
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 packet Fresh Coriander

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    Preparation Steps

    1

    Peel the sweet potatoes and cut them into small cubes. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper.

    2

    Place the sweet potato cubes on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, or until crispy on the outside and tender on the inside.

    3

    Cook the quinoa according to package directions, then let it cool. Meanwhile, sauté the chickpeas in a pan with a little olive oil, and season with garlic and smoked paprika.

    4

    Steam the spinach for a few minutes, just until wilted.

    5

    In a deep bowl, arrange the quinoa, roasted sweet potatoes, sautéed chickpeas, steamed spinach, and avocado slices. Drizzle with coconut milk.

    6

    Sprinkle with shredded coconut and fresh coriander. Garnish with extra coriander when serving, if desired.