Sweet Potato Buddha Bowl with Creamy Cilantro Dressing
My Favorite Vegan Recipes
This Sweet Potato Buddha Bowl is not only delicious but also incredibly flexible. Perfect for a quick and nutritious meal, it features roasted sweet potatoes seasoned with taco spices, black beans, a variety of fresh vegetables, and a zesty cilantro lime sauce. Follow this easy recipe for a vibrant and healthy bowl that's sure to satisfy.
Ingredients
For the Bowl
Sweet Potatoes: 2 large, peeled and cubed
Taco Seasoning: 2 tbsp (store-bought or homemade)
Black Beans: 1 can, drained and rinsed (or 1 cup dried, cooked)
Red Onion: 1 medium, finely chopped
Red Bell Pepper: 1, diced
Red/Purple Cabbage: 1 cup, shredded
Avocado: 1, sliced (freshly on the day of serving)
Optional Additions:
Other beans (kidney, pinto, etc.)
Other bell peppers (yellow, orange, green)
Other cabbages or crunchy vegetables
Cooked rice or quinoa for added bulk
For the Cilantro Lime Sauce
Cilantro: 1 bunch, chopped
Lime Juice: 2 tbsp
Olive Oil: 2 tbsp
Garlic: 1 clove, minced
Salt: to taste
Optional: Add minced cilantro to ranch dressing if preferred
Optional Toppings
Crushed chiles or Sriracha for spice
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with taco seasoning.
Spread them out on a baking sheet.
Roast for 25-30 minutes, until tender and slightly crispy.
Allow them to cool on the pan.
Step 2: Cook the Beans (if using dried)
If using an Instant Pot, cook unsoaked black beans according to your preferred tutorial.
Alternatively, soak beans overnight and cook until tender.
Step 3: Prepare the Vegetables
Chop and prep all vegetables except the avocado.
Store the vegetables in separate containers in the fridge.
Step 4: Make the Cilantro Lime Sauce
Blend all sauce ingredients until smooth.
Store in a sealed container in the fridge.
Step 5: Assemble the Bowls
Make sure all ingredients are cooled to room temperature.
If pre-assembling, use the mason jar method:
Spoon the sauce into the bottom of mason jars.
Layer in crunchy vegetables.
Add beans.
Top with cooled sweet potato cubes.
If adding avocado ahead of time, place it between the beans and sweet potatoes.
Refrigerate the jars.
Step 6: Serve
To serve, pour the contents of the mason jar into a bowl.
Slice and add fresh avocado on top.
Optionally, add crushed chiles or a drizzle of Sriracha for some heat.
Tips
This recipe is highly customizable. Feel free to swap ingredients based on your preferences or what's available.
Store prepped ingredients separately for easy assembly.
Fresh avocado is best sliced on the day of serving to prevent browning.
Enjoy!
Whether you're new to Buddha bowls or looking for a fresh recipe to try, this Sweet Potato Buddha Bowl with creamy cilantro dressing is a delightful and healthy option. Enjoy! 😊
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General Resources
Books:
Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully
Animal Liberation by Peter Singer
Eating Animals by Jonathan Safran Foer
A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge
Websites and organizations:
Documentaries:
Articles:
"The Case for Animal Rights" by Tom Regan
‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy
‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione
‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard
Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell
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