Sweet Potato Buddha Bowl with Kale and Quinoa - Monday Sunday Kitchen

3 ratings · 1hr 0min · Vegetarian, Gluten free · 1 serving

Made with chopped fresh kale, roasted sweet potatoes, quinoa, avocado, and edamame, and topped with a creamy tahini dressing.

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Ingredients

Produce

• 1/2 Avocado, ripe

• 1/3 cup Edamame, cooked

• 1 Kale, large leaf

• 1 Lemon, juice of

• 1/2 cup Sweet potatoes, roasted

Condiments

• 1/4 cup Mayo

• 1/4 cup Tahini

Baking & Spices

• 1 Kosher salt and fresh pepper

• 1 pinch Of kosher salt and fresh pepper

Liquids

• 2 tbsp Water

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