Sweet Potato and Cauliflower Buddha Bowl

Sweet Potato Buddha Bowl

Buddha bowls are filled with natural, healthy, and delicious ingredients and this recipe is no exception. It is jam packed with protein and carbs making it a perfect post workout meal. It is also super easy to make and can be made in larger batches and saved in the refrigerator making it an easy meal prep meal.

Serves 2


1 cup diced sweet potato
2 cloves garlic, diced
sunflower oil
1 cups cauliflower, chopped
2 cups kale and spinach mix, chopped
½ cup rice
¾ tsp chili powder
1 tsp cumin
½ tsp oregano
2 Tbs Harissa sauce
½ cup chickpeas


  1. Preheat oven to 400 F. Cook rice according to package instructions.
  2. While the rice is cooking, add sweet potato and garlic to a baking sheet, drizzle with oil and cook in the oven for 10 minutes. Flip sweet potato and add cauliflower to the baking sheet. Drizzle with oil and cook for 8 minutes.
  3.  Add kale and spinach to the sheet, drizzle with oil and cook for an additional 3 minutes.
  4. Transfer the vegetables to a bowl and mix in the chili powder, cumin, and oregano.
  5. Divide rice among bowls and place vegetables around rice. Top with chickpeas and a tablespoon of Harissa sauce.
Nutritional Facts: per serving
302 cal; 10g protein; 9.5g total fat (1g sat fat); 47g carb; 0mg chol; 297mg sod; 9g fiber; 7g sugars

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