Sweet Potato Buddha Bowl
Quick and easy Sweet potato buddha bowl packed full of nutrients. A combination of sweet potato, rice, bean, tomato, avocado and a cashew sauce makes for a delcious filling lunch/dinner.
Servings: 4
Calories: 398kcal
Ingredients
- 2 large Sweet potatoes, peeled and cubed (½ inch size)
- 1 tablespoon Olive oil
- 1 teaspoon Herb de Provence
- ½ teaspoon Garlic powder
- Salt & pepper to taste (I used ½ teaspoon each, incase you are in doubt)
- 2 (14.oz) cans Black beans, rinsed and drained
- ½ teaspoon Cumin
- 2 cups Cooked rice (jasmine or basmati works great)
Toppings
- 1½ cups Cherry tomatoes
- 2 large Avocados, cubed
- Cashew sauce for serving (optional)
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or lightly spray with cooking spray
- Meanwhile, place the sweet potato in a shallow bowl, add the olive oil, herb de Provence, garlic powder, salt and pepper then combine, thoroughly coating the sweet potatoes.
- Spread the sweet potatoes over the lined baking sheet on a single layer leaving at least 1-2 inches space in between for even baking. (When in doubt use two pans).
- Bake for 28-30 minutes turning halfway through until the skin is crisp and charred. Remove from the oven and set aside.
Prepare the protein
- If using canned beans, place in a microwave-safe bowl, add the cumin powder, stir, and heat for 3 minutes. Set aside. If you are cooking the beans from scratch, follow the directions on the package.
Assemble the bowl
- Divide sweet potato, rice, and beans into 4 serving dishes. Add the cherry tomatoes, avocado, and toasted cashews (or vegetable, seed, and nut of choice). Top with Creamy cashew sauce (You can find the recipe in the post) or your favorite dressing. Enjoy!
Notes
How long can the Buddha bowl last in the refrigerator?
I’ll suggest consuming it immediately. If by chance you happen to have leftovers, store them separately so it’s easy to heat up without a soggy mess. When you are ready to eat, heat up the potatoes in a hot frying pan adding about a teaspoon of olive oil.
Heat up beans and rice in the microwave, if you choose, then assemble. To preserve the avocado from browning sooner, brush the flesh with lime or lemon juice and seal it in an airtight container for up to 24 hours.
Nutrition
Serving: 1 | Calories: 398kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 95mg | Potassium: 1006mg | Fiber: 12g | Sugar: 7g | Vitamin A: 16464IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 2mg
