Buddha Bowls
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House of Nash Eats · by Amy Nash★ 5.0 (2)

Buddha Bowls

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 44%
CARBS 77G47% OF CAL
22G FIBER0G ADDED0G INTRINSIC46G OTHER10G TOTAL SUGAR
FAT 33G45% OF CAL
6G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grain bowls built on roasted sweet potatoes and quinoa, topped with black beans, roasted vegetables, avocado, almonds, and a cilantro-lime dressing. Hearty and satisfying for vegetarians and meat-eaters alike.

mainamericanbowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb. sweet potato, (peeled & diced into bite-size pieces (about 3 cups))
  • 3 Tablespoons olive oil, (divided)
  • 1 teaspoon chili powder, (divided)
  • 1 1/2 teaspoons kosher salt, (divided)
  • 1/2 teaspoon black pepper, (divided)
  • 1 large red bell pepper, (quartered)
  • 2/3 cup dry quinoa ((2 cups cooked))
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup almonds
  • 2 teaspoons lime zest, (divided)
  • 1/2 teaspoon granulated sugar
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon chopped fresh cilantro
  • 4 ounces baby kale, arugula, or spinach ((about 4 cups))
  • 2 ounces crumbled Cotija cheese, queso fresco, or feta ((about 1/2 cup))
  • 1 avocado, (peeled and sliced)
  • 4 lime wedges
  • 1 (15-ounce) can black beans, (partially drained)
  • 1 Tablespoon chopped chipotle chiles canned in adobo sauce
PREP
20M
SODIUM
1451MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.