Pecan Buddha Bowl
This power-packed pecan buddha bowl is the perfect dish to give you a superfood energy boost! Nutritious pecans, sweet potato, kale, quinoa and eggs combine to make a bowl that’s deliciously packed with nutrients.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil or pecan oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups kale, chopped
- 2 cups cooked quinoa
- Juice of half a lemon
- 1/4 cup raw pecan halves
- 2 large eggs, soft boiled
Instructions
- Preheat oven to 400 degree F. Spread sweet potatoes and onion on a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 30 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add kale and sauté quickly for 2 to 3 minutes or until wilted, but still bright green. Season with a salt and pepper and set aside.
- Divide quinoa between two bowls. Squeeze a little lemon juice over each bowl and season quinoa with salt, pepper, and a drizzle of olive oil if desired. Stir to combine. Top each quinoa bowl with sweet potatoes, roasted onion, kale, pecans, and one soft boiled egg.
Nutrition facts
Calories
620Fat
32gSat Fat
4.5gSodium
740mgCarbs
68gFiber
21gProtein
21gMeet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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