recipe of ultimate Sweet potato Buddha bowl with roasted pepper dressing

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato Buddha bowl with roasted pepper dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato Buddha bowl with roasted pepper dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato Buddha bowl with roasted pepper dressing is something that I’ve loved my entire life.

Table of Contents


  • 600g sweet potato, peeled, cut into cubes
  • 250g small button mushrooms, halved
  • Spray olive oil
  • 120g (3/4 cup) cracked freekeh
  • 35g (1/4 cup) seed mix with pine nuts
  • 100g roasted capsicum, not in oil, drained
  • 20g blanched almonds, lightly toasted
  • Pinch dried chilli flakes
  • 1 1/2 tablespoons extra virgin olive oil, plus 1 teaspoon extra
  • 2 teaspoons white balsamic
  • 1/2 bunch kale, trimmed, centre vein removed, chopped
  • 50g (1 cup) snow pea sprouts, to serve
  • Edible flowers, to serve (optional)


  • Step 1
    Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place sweet potato on one prepared tray. Spray lightly with olive oil. Place mushroom on remaining tray. Spray lightly with olive oil. Roast sweet potato for 20-25 minutes, adding mushrooms to oven for the last 15 minutes of cooking time, or until golden and tender.
  • Step 2
    Meanwhile, cook the freekeh in a saucepan of boiling water for 12-15 minutes or until al dente. Drain. Add half of the seed mix. Stir to combine.
  • Step 3
    Place capsicum, almonds, chilli flakes, oil and vinegar in a food processor or blender. Process until smooth.
  • Step 4
    Place kale in a large bowl. Add extra oil and massage into leaves to soften. Divide freekeh, roasted vegetables and kale between bowls. Top with a dollop of the dressing. Sprinkle with remaining seed mix and top with sprouts and flowers if using.

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