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Photo of Spiced sweet potato and quinoa Buddha bowl by WW

Spiced sweet potato and quinoa Buddha bowl

Total Time
25 min
10 min
15 min
Buddha bowls are on trend! Make a hearty filling bowl of raw or roasted vegies and healthy grains. Ours is filled with sweet potato, brown rice, quinoa, ricotta and almonds.


Olive oil

1 tbs

Orange sweet potato (kumara)

500 g, cut into 1cm pieces


2 clove(s), thinly sliced

Curry powder

2 tsp

Smoked paprika

½ tsp

Quick cup, brown rice and quinoa

250 g, (250g packet)


100 g, chopped


1 medium, coarsely grated

Reduced-fat ricotta cheese

100 g, crumbled

Flaked almonds

2 tbs, silvered, lightly toasted, (see note)

Pumpkin seeds (pepitas)

2 tbs, lightly toasted


1 medium, wedges, to serve


  1. Heat oil in a large frying pan on medium-high. Cook sweet potato, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute. Add curry powder and paprika and cook, stirring,for 30 seconds or until fragrant. Add 3/4 cup (180ml) water and bring to the boil. Reduce heat to low and cook, covered, for 5 minutes. Uncover and cook for a further 2-3 minutes or until liquid has evaporated and sweet potato is tender.
  2. Meanwhile, heat rice and quinoa blend in microwave following packet instructions. Combine hot rice mixture with kale and carrot in a large bowl. Toss gently. Season.
  3. Divide kale mixture and sweet potato mixture between serving bowls. Top with ricotta, almonds and pepitas. Serve with lemon wedges.


TIP: To toast almonds and pepitas, toss them together in a small frying pan on medium heat until browned.