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Sweet potato, kale & squash buddha bowl

Root vegetables are key to a healthy plant-based meal.

Health Benefits:

Kale- Helps with digestion, high in iron which aids in cell growth and liver function, supports the cardiovascular system, full of powerful antioxidants, an anti-inflammatory & a great source of vitamin a,c and k.

Sweet potatoes- High in fiber and antioxidants which promote the growth of good gut bacteria and contribute to a healthy gut which will help support the immune system, rich in beta-carotene and promotes healthy vision & improves brain function by reducing inflammation.

Brussels sprouts are high in fiber, which can promote regularity, support digestive health and can help reduce the risk of heart disease and diabetes, high in antioxidants, which can help keep your blood sugar levels stable & are a good source of omega 3 fatty acids which can help with inflammation.

Chickpeas- High in plant-based protein, promotes healthy blood sugar levels & are high in fiber which benefits your digestion by increasing the number of healthy bacteria in your gut and helping waste flow efficiently through your digestive tract.

Squash- High in antioxidants which helps boost immunity, anti-inflammatory, promotes gut health.

This healthy vegan fall harvest buddha bowl recipe is loaded with nourishing ingredients like sweet potato and chickpeas! Enjoy this healthy bowl for lunch or dinner!



1 cup of quinoa

1 large sweet potato, cut into small cubes

1 cup brussels sprouts, cut in halves

1 can chickpeas, drain and pat dry

1  squash (of your choice)

2 tbsp olive oil

2 cups kale, chopped

1 tbsp lemon

1 beet, shredded

2 radishes, sliced (I use watermelon radishes)

1 avocado

1 handful pomegranate seeds

sesame seeds


Preheat the oven to 400 degrees and line a baking tray with parchment paper.

Toss the sweet potato, brussels sprouts, chickpeas, and squash in the 2 tbsp of olive oil (divide oil evenly amongst veggies) and season with salt.

Place all vegetables in their own section on your baking tray, you will need 2 trays.

Place in the oven.

All vegetables will be roasted:

Sweet potatoes will cook for 20-25 minutes (These can be placed on the same pan as brussels sprout & squash, remove sweet potatoes when fully cooked and place back into the oven for the reminder time).

Brussels sprouts & squash can be roasted on the same pan for 25-30 minutes

Chickpeas will cook for 30-35 minutes (use own pan for these)

When all vegetables are fully cooked place aside.

Place the chopped kale in a bowl and squeeze 1 tbsp of lemon juice on it, lightly massage gently with your hands.

Once everything is ready place some quinoa on the bottom of the bowl, and top with all the roasted vegetables, radish, shredded beets, kale, avocado, pomegranate seeds, and sesame seeds.


Kaitlyn Beaver

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