Ingredients
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For the sweet potato mixture:
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2 large sweet potatoes, peeled and cubed
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1 tablespoon olive oil or avocado oil
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½ teaspoon ground cumin
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½ teaspoon smoked paprika
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¼ teaspoon salt
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¾ cup unsweetened almond milk (or preferred non-dairy milk)
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1 clove garlic, minced
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For the black bean and corn salsa:
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1 can (15 ounces) black beans, drained and rinsed
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1 can (10 ounces) fire-roasted diced tomatoes, drained and reserved 2 tablespoons juice
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1/2 cup frozen corn kernels
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1 medium red bell pepper, cored and seeded, finely chopped
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1 small jalapeño pepper, stemmed and seeded, finely chopped (optional)
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1 lime, juiced
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For the easy spicy pickled onions:
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1 large yellow onion, thinly sliced
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1 tablespoon apple cider vinegar
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1 teaspoon raw sugar
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1/2 teaspoon sea salt flakes
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1/4 teaspoon ground black pepper
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1/2 teaspoon smoked paprika
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1/2 teaspoon chipotle powder
Directions
Sub-Title: A colorful and nutritious breakfast bowl packed with fiber, protein and healthy fats.
Description: This hearty vegan Buddha bowl is a delicious way to start your day. Sweet potatoes are roasted until tender and creamy, black beans add a boost of plant-based protein, and avocado provides healthy fats and creaminess. The whole dish comes together quickly using wholesome ingredients like brown rice, quinoa, and chia seeds. Enjoy as part of a balanced diet!
Ingredients:
For the sweet potato mixture:
* 2 large sweet potatoes, peeled and cubed
* 1 tablespoon olive oil or avocado oil
* ½ teaspoon ground cumin
* ½ teaspoon smoked paprika
* ¼ teaspoon salt
* ⅛ teaspoon black pepper
* ¾ cup unsweetened almond milk (or preferred non-dairy milk)
* ⅓ cup water
* 1 clove garlic, minced
For the black bean and corn salsa:
* 1 can (15 ounces) black beans, drained and rinsed
* 1 can (10 ounces) fire-roasted diced tomatoes, drained and reserved 2 tablespoons juice
* 1/2 cup frozen corn kernels
* 1 medium red bell pepper, cored and seeded, finely chopped
* 1 small jalapeño pepper, stemmed and seeded, finely chopped (optional)
* 1 lime, juiced
For the easy spicy pickled onions:
* 1 large yellow onion, thinly sliced
* 1 tablespoon apple cider vinegar
* 1 teaspoon raw sugar
* 1/2 teaspoon sea salt flakes
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon chipotle powder
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sweet potatoes, olive oil, cumin, smoked paprika, salt, and black pepper. Toss well to coat.
3. Spread the sweet potatoes evenly onto the prepared baking sheet. Roast in the preheated oven for about 20 minutes, stirring halfway through, until tender and slightly browned. Set aside to cool slightly.
4. While the sweet potatoes are roasting, prepare the black bean and corn salsa. In a large mixing bowl, combine the black beans, tomatoes (including their juices), corn, red bell pepper, jalapeño (if desired), and lime juice. Stir well to combine. Season with additional salt and pepper if necessary.
5. Once the sweet potatoes have cooled slightly, transfer them to a high-powered blender or food processor. Add the almond milk, water, and garlic, and puree until smooth. If the mixture is too thick, add more liquid as needed.
6. Divide the cooked brown rice between four serving bowls. Top each bowl with 1/4 cup of the black bean and corn salsa, 1/4 of the roasted sweet potatoes, and 1/4 of the easy spicy pickled onions.
7. For the dressing, simply drizzle each serving with extra virgin olive oil and balsamic glaze (you can also use regular balsamic vinegar if you prefer). Serve immediately.
Serves 4
Difficulty: Easy
Nutrition Facts (per serving):
Calories: 511kcal | Carbohydrates: 80g | Protein: 14g | Fat: 18g | Saturated F
Steps
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1
Done
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
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In a large mixing bowl, combine the sweet potatoes, olive oil, cumin, smoked paprika, salt, and black pepper. Toss well to coat. |
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3
Done
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Spread the sweet potatoes evenly onto the prepared baking sheet. Roast in the preheated oven for about 20 minutes, stirring halfway through, until tender and slightly browned. Set aside to cool slightly. |
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4
Done
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While the sweet potatoes are roasting, prepare the black bean and corn salsa. In a large mixing bowl, combine the black beans, tomatoes (including their juices), corn, red bell pepper, jalapeño (if desired), and lime juice. Stir well to combine. Season with additional salt and pepper if necessary. |
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5
Done
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Once the sweet potatoes have cooled slightly, transfer them to a high-powered blender or food processor. Add the almond milk, water, and garlic, and puree until smooth. If the mixture is too thick, add more liquid as needed. |
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6
Done
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Divide the cooked brown rice between four serving bowls. Top each bowl with 1/4 cup of the black bean and corn salsa, 1/4 of the roasted sweet potatoes, and 1/4 of the easy spicy pickled onions. |
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7
Done
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For the dressing, simply drizzle each serving with extra virgin olive oil and balsamic glaze (you can also use regular balsamic vinegar if you prefer). Serve immediately. |
