Easy Vegan Buddha Bowl

Looking for a quick, nutritious, flavorful meal? This Easy Vegan Buddha Bowl is ridiculously healthy, a cinch to whip up and tasty as can be!

Course Main

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 297

Author Kim

Ingredients

For the bowl:

1 large sweet potato cubed or sliced
1 cup black beans rinsed and drained
1/2 cup roasted red pepper slices from a jar or roast your own
1 single-serve Minute Ready to Serve Brown Rice cup about 1 cup

For the cilantro avocado sauce:

1 ripe avocado
juice from 1 lime
1/4 cup packed fresh cilantro
1/4 cup packed fresh parsley or more cilantro
2 cloves garlic
1 jalapeno ribs and seeds removed (optional)
4 tablespoons extra virgin olive oil
1/2 teaspoon salt + more to taste as needed
2 tablespoons water if needed to get things moving in the blender

For optional topping:

sriracha sauce
purple cabbage

Instructions

Preheat oven to 400 degrees F. Place cubed sweet potato on a baking sheet and toss with about 1 tablespoon olive oil or spray with cooking spray. Season with salt, pepper and paprika, if desired. Roast for about 22-25 mins.
Meanwhile, gather all other ingredients and prepare. Cook rice in the microwave.
Blend all sauce ingredients in a high-speed blender or food processor.
Once sweet potatoes are completely roasted and all other ingredients have been prepared, evenly divide ingredients into two bowls. You will have enough sauce for about 4 bowls and sauce is not calculated in the nutritional info provided below.
Enjoy warm or at room temperature. Bowls will keep in the fridge for about 1 week and are perfect for make-ahead lunches.

Notes

*If you don't want to make the sauce; try topping this bowl with hummus, guacamole, your favorite dressing, salsa, runny egg, and/or sriracha sauce.
**Feel free to swap out any ingredients in this bowl with other favorites. It's super versatile!

Nutrition