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Sweet Potato Buddha Bowl with Almond Miso Dressing

This delectable spring Buddha bowl has roasted garlicky sweet potatoes, sautéed kale, cooked buckwheat, chickpeas, and a tangy almond and miso dressing. The perfect healthy and delicious meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 people, generously


  • Avocado oil for roasting
  • 1 sweet potato sliced into thin rounds
  • ¼ tsp garlic powder
  • 1 cup buckwheat groats rinsed
  • 1 tbsp butter optional
  • 1 large handful of purple kale
  • 1 tbsp balsamic vinegar
  • ¼ tsp miso
  • 1 tsp soy sauce
  • 1 tbsp smooth almond butter
  • 1 tbsp neutral or olive oil
  • 1 can chickpeas drained and rinsed
  • Salt and pepper to taste
  • Curly parsley optional, for garnish


  • SWEET POTATOES: Preheat the oven to 400º F. Toss the sliced sweet potato with a dash of avocado oil, the garlic powder, and some salt and pepper to taste. Roast for about 15 minutes, or until soft and lightly browned.
  • BUCKWHEAT: While the sweet potatoes roast, add the buckwheat groats and butter (optional) to a small pan along with 1 ¾ cup water and a pinch of salt. Bring to a boil, then simmer covered for 18-20 minutes or until soft.
  • KALE: Add a splash of avocado oil to a pan and heat on medium. When hot, add the kale and sauté until softened, about 5 minutes. Season with salt and pepper.
  • SAUCE: add the balsamic vinegar, miso, soy sauce, almond butter, and oil to a bowl. Whisk to combine, then add water little by little until you've achieved a thin, pourable consistency.
  • ASSEMBLY: Add half the buckwheat, a scoop of chickpeas, some kale, and a few rounds of roasted sweet potato to each of two bowls. Garnish with parsley and drizzle the sauce on top.