Sweet Potato & Black Bean Buddha Bowl
· 1 lg. or 2 medium sweet potatoes, cubed to bite-sized pieces (peeling is optional)
· Pinch of salt, pepper, garlic powder, cumin, & chili powder
· Olive oil (or any neutral oil of choice)
· 1 can black beans
· 1 lg. avocado, cubed into bite-sized pieces
· ½ cup cilantro, chopped & split into ¼ cups
· ¼ c. vegan mayo
· 1 tbsp. Sriracha
· 2 cups brown rice (or any grain of choice)
· 1 cube low-sodium veggie broth
· 2 garlic cloves, peeled & cut in half
· 1 jalapeno, slit down the middle (optional)
· 2 tbsp. fresh or bottled lime juice
Preheat oven to 400˚F (204˚C). Toss cubed sweet potatoes in a bowl with olive oil and a pinch of spices. I like it a little spicy so I always use twice as much chili powder as I do the other spices. Spread sweet potatoes in one layer on a greased baking pan and bake for 25-30 minutes.
While sweet potatoes are baking, place rice in a pot or rice cooker with the recommended amount of water. I usually use about two cups of water for every cup of brown rice but the amount varies depending on the grain you’re using. Add garlic cloves, jalapeno, a crushed veggie broth cube. Cook as directed. When the rice is done, fluff with a fork and mix in lime juice and ¼ cup cilantro.
Heat black beans on the stove until warmed through.
Mix mayo and Sriracha. If you’re not big on spice, add the Sriracha slowly and taste until it’s to your liking.
When everything is done cooking, make your bowls! Start with the rice and add a heaping helping of sweet potatoes, (drained black beans), and avocado. Drizzle with Sriracha mayo and top with cilantro.
You can also add:
· crispy tofu
· garlicky roasted chickpeas
· corn kernels
· sauteed bell peppers