Description
Experience a burst of color and flavor with this Sweet Potato & Pomegranate Buddha Bowl. Roasted sweet potatoes meet juicy pomegranate seeds, nestled atop fresh mixed greens and creamy avocado slices. Drizzled with a zesty dressing, this vibrant dish is perfect for meal prep or impressing guests. Not only does it look stunning, but it’s also packed with nutrients to nourish your body and satisfy your taste buds.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 cup fresh pomegranate seeds
- 4 cups mixed greens (arugula and spinach)
- 1 ripe avocado, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper; spread evenly on the baking sheet.
- Roast for 25-30 minutes until golden brown, flipping halfway through.
- In a small bowl, whisk together olive oil, honey (or maple syrup), lemon juice, salt, and pepper to make the dressing.
- Layer mixed greens in a bowl, top with roasted sweet potatoes, avocado slices, and pomegranate seeds.
- Drizzle with dressing before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg