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Sweet Potatoes with Peach Salsa Buddha Bowl

Have you tried roasted sweet potatoes with peach salsa before? This nourishing bowl is perfect for spring and summer. The mixture of the sweet and spicy peach salsa compliments the sweet potatoes very well. 


Roasted Sweet Potatoes

  • 1 large sweet potato (about 1½ lb.), scrubbed, cut into ½" pieces
  • 1 tsp sea salt plus more if needed
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tbsp maple syrup

Peach Salsa

  • 1 peach
  • 1 cup chopped cilantro
  • ¾ onion
  • 1 lime
  • 1 tsp black pepper
  • 1 tsp sea salt


  • Preheat oven to 350°. Cut your sweet potatoes into small pieces.
  • Arrange sweet potatoes on a rimmed baking sheet and drizzle with grapeseed oil, season with sea salt, maple syrup, and herbs. Roast, tossing once until sweet potatoes are tender, approx. 25–30 minutes depending on your oven.
  • While the sweet potatoes are baking, chop up your cilantro, peach, onion, and jalapeño.
  • Arrange your peach salsa in a small bowl and add the juice of half a lime on top to help marinate all the flavors together.
  • Layer sweet potatoes and your choice of protein or fiber.
  • Top with peach salsa.
  • Drizzle with remaining lime juice.


Note: Falafel recipe coming soon*