Because feeling good shouldn’t mean eating sad salads.
Let’s be real… balancing your hormones can feel like decoding a secret language. One week you’re bloated, the next you’re anxious, your skin flares up right before your period, and your energy is just… unpredictable.
The truth is, food has the power to soothe the chaos. Not by restriction, but by nourishment.
And this Sweet Potato Buddha Bowl is one of those recipes I keep coming back to. It’s grounding, rich in flavor, and secretly packed with nutrients that support your hormones , especially if you’re dealing with PMS, irregular cycles, or just want to feel more in sync.
🌿 Why This Bowl Supports Hormonal Balance
This isn’t your average wellness fluff. Every ingredient in this bowl was chosen for a reason:
- Sweet potato: rich in complex carbs and beta-carotene, which your body uses to make progesterone (key during the luteal phase).
- Flaxseeds: support estrogen detoxification in the liver, especially helpful during the follicular phase.
- Tahini: full of healthy fats and calcium, both essential for hormone production and mood regulation.
- Pumpkin seeds: a great source of zinc, which supports ovulation and skin health.
- Chickpeas & quinoa: plant-based protein + fiber to stabilize blood sugar, and stable blood sugar means fewer hormone swings.
It’s basically a hormone-supporting meal in disguise, delicious, comforting, and Instagram-worthy (if that’s your thing).
🛒 Ingredients (for 2 servings)
For the bowl:
- 1 large sweet potato, peeled and diced
- 1 cup cooked quinoa
- 1 cup baby spinach or kale
- 1/2 avocado, sliced
- 1/2 cup cooked chickpeas (or canned, rinsed)
- 1 tbsp pumpkin seeds
- 1 tbsp ground flaxseeds
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: 1/2 tsp turmeric
For the dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 1 clove garlic, finely grated
- 2–3 tbsp warm water
⏱ Prep Time
- 10 minutes prep
- 25–30 minutes cooking
- Total: ~40 minutes
👩🍳 How to Make It
- Roast the sweet potato
Toss diced sweet potato with olive oil, turmeric (optional), salt, and pepper. Roast at 200°C (390°F) for 25–30 minutes until golden and tender. - Cook the quinoa
Rinse 1/2 cup quinoa and cook in 1 cup water for 12–15 minutes. Fluff with a fork and set aside. - Make the dressing
Whisk all dressing ingredients in a small bowl until smooth. Thin it out with warm water to your preferred consistency. - Assemble your bowl
Divide quinoa between two bowls. Top with greens, roasted sweet potato, chickpeas, avocado, pumpkin seeds, and flaxseeds. - Drizzle and enjoy
Finish with a generous drizzle of tahini dressing. You can eat it warm, cold, or pack it for lunch the next day.
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So… let’s wrap this up
Balancing your hormones doesn’t have to mean cutting everything out. Sometimes, it starts with adding the right foods back in, ones that support your body, your mood, and your energy naturally.
This bowl has become one of my favorite “cycle-friendly” meals, especially in the luteal phase, when I need comfort and stability (without the blood sugar crash).
And honestly? It’s just really satisfying.
Try it. Let your body tell you how it feels.
