Pecan Buddha Bowl

Yield: 2 Servings Prep Time: 35 mins

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.

By The American Pecan Promotion Board

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

Preparation

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	620	Carbs	68g
Fat	32g	Fiber	21g
Saturated Fat	4.5g	Protein	21g
Sodium	740mg

Pecan Buddha Bowl

Ingredients

Preparation

Nutrition Facts

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