Sweet Potato Buddha Bowl
One of my favorites quick and easy lunch Buddha bowls that I usually have when I feel like my belly needs some vegetables boost. It is vegan, gluten-free, dairy-free, and very delicious!
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Roast the Sweet Potato (1/2) with Coconut Butter (1/2 tsp), Pink Himalayan Sea Salt (to taste), and Ground Turmeric (to taste) for 15-20 minutes
step 3
Cook Quinoa (1/2 cup) with Water (1 cup), Pink Himalayan Sea Salt (to taste), and Garlic (1 clove). Let it simmer for about 15 minutes
step 4
Fry Mushroom (1 cup) with Garlic (1 clove) and Coconut Butter (1/2 tsp). Season with Ground Turmeric (to taste), Paprika (to taste), and Pink Himalayan Sea Salt (to taste).
step 5
Smash Avocado (1) and season with Lemon (1/2) and Pink Himalayan Sea Salt (to taste).
step 6
Place Lettuce (4 handfuls) straight on the serving plate.
step 7
Serve it with cooked sweet potato, mushrooms, GOYA® Chick Peas (4 Tbsp), avocado mix, Radishes (4 slices), and Sesame Seeds (1 tsp). Enjoy!
