Pecan Buddha Bowl

By: The American Pecan Promotion Board

Serving Size: 2

Cook 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.

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

Process:

  1. 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.
  2. 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.
  3. 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.

Nutritional Facts:

Calories

620

Fat

32g

Saturated Fat

4.5g

Sodium

740mg

Carbs

68g

Fiber

21g

Protein

21g

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