Harissa Sweet Potato Red Bean Buddha Bowl

Name: Harissa Sweet Potato Red Bean Buddha Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Can Red Kidney Beans; 1 Jamaican (or Korean/Japanese) Sweet Potato (large); 2 Teaspoons Harissa Paste; 1 Teaspoon Onion Powder; 1.5 Teaspoon Garlic Powder; 1 Teaspoon No Salt Seasoning Blend; 1 Teaspoon Oregano; 1 Teaspoon Paprika; 2 Teaspoons Oil; 1/2 Cucumber (Sliced); 5 Cherry Tomatoes (cut in half); 1/2 Bell Pepper (cut into large chunks); 3 Handfuls Kale; 1/4 Cup Peanut Tahini Dressing (See article for linked recipe!)

December 1, 2024Tiffany

Prep time:

Cook time:

Serves:

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Last Updated on December 1, 2024 by Tiffany

This Harissa sweet potato red bean buddha bowl is so well seasoned with the perfect flavor! Its a well balanced mixture of healthy fats, veggies, carbs, and protein!

This recipe was made when I literally had 20 minutes before I had to head out the door. As a woman who is studying and running a business by herself, I love meals that are nourishing and healthy that don’t take long to cook.

This meal was the perfect amount of spice and seasoning and paired so incredibly well with the freshness of the raw veggies and the creaminess of the salad dressing!

This Harissa sweet potato red bean buddha bowl recipe uses my creamy tahini salad dressing. I believe it pairs extremely well with this buddha bowl but feel free to use whatever you have on hand!

Creamy Tahini Peanut Salad Dressing

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Harissa Sweet Potato Red Bean Buddha Bowl

This Harissa Sweet Potato Red Bean Buddha Bowl is the definition of what I eat in a day! Its a quick and easy non complicated high protein vegan lunch and dinner recipe Ithat is ready within 20 minutes and has such a huge depth of flavor!

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 2 Servings

Ingredients

1 Can Red Kidney Beans
1 Jamaican (or Korean/Japanese) Sweet Potato large
2 Teaspoons Harissa Paste
1 Teaspoon Onion Powder
1.5 Teaspoon Garlic Powder
1 Teaspoon No Salt Seasoning Blend
1 Teaspoon Oregano
1 Teaspoon Paprika
2 Teaspoons Oil

Toppings

1/2 Cucumber Sliced
5 Cherry Tomatoes cut in half
1/2 Bell Pepper cut into large chunks
3 Handfuls Kale
1/4 Cup Peanut Tahini Dressing See article for linked recipe!

Instructions

Chop your tomato, bell pepper, and cucumber into desired pieces.
Peel your sweet potato and slice. Season your sweet potato and red kidney beans with dry seasoning and oil. Cook in the air fryer on 400 F for 15-20 minutes
Massage your kale with some of the peanut tahini dressing.
Combine all your ingredients onto one plate and drizzle with more dressing. Serve in a bowl or plate and enjoy!