You may have seen the words “buddha bowl” on blogs, Instagram, and beyond – but what exactly makes up one of these picture-perfect meals? Everyone has their own interpretation, but to many, these dishes are so packed with nutrient-rich ingredients, they create a “round belly” appearance. In other words, hearty grains, vegetables, and (mostly) plant-based protein are the star players. We took these components into consideration when dreaming up our very own Sweet Potato Buddha Bowl recipe. We also added two scoops of Vital Proteins Marine Collagen – a must-try for those following a pescatarian-friendly diet – to the quinoa mixture. Why? Collagen helps to promote stronger hair, skin, nails, and joints.
This Sweet Potato Buddha Bowl is so easy to whip up and only requires 30 minutes to make. You’re in charge of how much and how little of each ingredient you want. Either way, you’re serving your taste buds and your body with this delicious and nutritious bowl.
Sweet Potato Buddha Bowl
- 1 C kale (or lettuce)
- 1 C quinoa
- 1 medium sweet potato
- 1 C shredded cabbage
- 2 scoops Vital Proteins Marine Collagen
- ½ avocado
- ½ C roasted brussels sprouts
- 1 lime
- 3 cherry tomatoes
- Green salsa
- Preheat the oven to 400°F.
- Chop up brussels sprouts and a sweet potato and coat with avocado oil or grass-fed butter and cook for 20-30 minutes depending on the size you cut them (be careful, brussels sprouts will burn if not watched closely!) Cook until crispy and soft.
- Meanwhile, measure out your desired amount of quinoa and use a ratio of 1:1.5 of quinoa and water (ex: 1 C quinoa, 1.5 C water).
- Mix in Vital Proteins Marine Collagen and boil on the stove with a lid on top and cook until soft and fluffy.