Name: Pecan Buddha Bowl
Ingredients: 1 large sweet potato, peeled and diced; 1 red onion, cut into wedges; 2 tbsp olive oil or pecan oil, divided; ½ tsp salt; ¼ tsp black pepper; 2 ½ cups kale, chopped; ¼ cup raw pecan halves; 2 cups cooked quinoa; Juice of half a lemon; Additional olive or pecan oil if desired; 2 large eggs, soft boiled

Submitted by: The American Pecan Council

By American Pecans

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.

1 large sweet potato, peeled and diced

1 red onion, cut into wedges

2 tbsp olive oil or pecan oil, divided

½ tsp salt

¼ tsp black pepper

2 ½ cups kale, chopped

¼ cup raw pecan halves

2 cups cooked quinoa

Juice of half a lemon

Additional olive or pecan oil if desired

2 large eggs, soft boiled

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.

CategoryMain dish, Pecans

Ingredients