These days, all I’m thinking about is comfort foods. You name it, I’ve had it. Pasta, cupcakes, soups, more cupcakes, anything with chocolate in it, and of course, more cupcakes! And this: my Sweet Potato Buddha Bowl. Been obsessed with this meal lately.
Can we take a moment of silence to appreciate all the amazingness that’s in this dish?! I mean give me a break!
It’s a rockstar.
I decided to make more plant-based meals for the family for 2018. We’ve been trending that way for a while now but I’m full throttle about it this year. It definitely takes commitment because frankly, serving meat is an effortless meal and a thoughtless process. Example: bake chicken and serve salad on the side – done.
But I don’t want easy. Know what I mean? I want mindfulness when eating. Prepare your meal with the intention of benefitting from every portion and every bite. You know back in our ancestor days, they used to eat meat like once a month! And look at our society today – It’s meat almost every day if not every day, and sometimes it’s twice a day.
Shifting from what we’ve become accustomed to eating regularly definitely has its challenges. I find myself wondering what to cook often these days! You want something filling and delicious, something that the kids will want to eat as well, and something that’s not going to be so time consuming.
Speaking of which, I wrote a delicious healthy and easy Maple Harvest Granola Bars recipe that I know you’re going to absolutely love. It’s over on my friend’s blog Baking for Friends. It’s the perfect thing for on-the-go breakfasts, or as a healthy snack, and it beats anything you’ll buy outside. Trust me on this one.
But first, this bowl of heaven.
Buddha bowls generally consist of some type of grain, protein, vegetables, and maybe nuts or seeds. Plus it totally sounds uber healthy and hippy-ish – which I also love!
They’re hearty and filling without weighing you down, and so vibrant and full of flavors and different textures… it’s quite pleasing to the palate. You can make it spicy with the addition of hot sauce, and crunchy by topping it with your favorite nuts or seeds. Possibilities are endless which is music to my ears.
Enter the Sweet Potato Buddha Bowl. It has all of the amazingness described above and then some. In just over 30 minutes, you’ll have made one of the best tasting, most nutritious, most satiating dinners (or lunches) ever. The assembly is probably my favorite part because it’s ridiculously easy. Seriously.
This buddha bowl is also priority allergens free, naturally gluten free, and naturally vegan – it’s free from:
- tree nuts
- animal products
Yet it has everything else. Protein, vitamins, minerals, greens, sweet, savoury, crunch, smooth, color, texture, attitude, and pizzaz….
It’s so easy to put together to help you stay accountable with your healthy eating habits this year :)
- 4 or 6 sweet potatoes peeled and halved (see notes)
- 2 Tbsp olive oil
- ½ Tsp smoked paprika
- Sea salt to taste
- 3 C canned or precooked black beans warm
- 1 small garlic clove minced (about ½ Tsp)
- ½ Tsp cumin
- Drizzle olive oil
- Sea salt to taste
- 1 avocado mashed
- 1 small garlic clove minced
- 2 Tsp olive oil
- Juice from ½ lemon about 1 Tbsp
- Sea salt to taste
- 2 C canned or frozen corn warm
- 4 leaves romaine lettuce finely chopped/shredded
- 1 large tomato finely cubed
- ¾ - 1 C salsa
- 2 green onion sprigs chopped
- Handful of cilantro leaves
Preheat oven to 425F
Place halved sweet potatoes on a lined baking sheet, and add olive oil and smoked paprika and massage potatoes until coated. Season with salt.
Place in the oven and bake for 30 minutes, then using a fork or tongues, flip potatoes, return to oven and bake and additional 10 minutes. (this will help get them to an even color)
Remove and leave to slightly cool. Set aside until assembly.
Heat beans on the stove on medium heat. Once it comes to a boil, turn heat off and add remaining ingredients: minced garlic, cumin, olive oil, and salt. Stir to combine then set aside until assembly.
Combine all ingredients. Taste and adjust desired saltiness. Set aside.
Divide beans and corn evenly so that each bowl gets the same amount. ¾ cup black beans per bowl, and ½ cup corn per bowl.
Divide and add shredded lettuce and cubed tomatoes.
Top off each bowl with 2-3 sweet potato halves and add approximately 3 tablespoons (or to taste) of salsa and a generous dollop of guac.
Finish with fresh cilantro leaves and chopped green onions.
I personally love sweet potato so for this recipe I baked 6 potatoes and served 3 halves per bowl. It's up to you - If you bake 4 then each bowl gets 2 halves. (go for the 6!!)
The sweet potatoes cooked through in 30 minutes but I loved their color when I flipped them and left them in the oven for an additional 10 minutes. If you don't care for the "charred" look and don't want to wait, then check for doneness at the 30 minute mark and remove. Feel free to assemble this bowl however you want! The layering in the instructions is just how I assembled it.