Perfectly seasoned, roasted sweet potatoes, garlicky sautéed kale, amazing cooked black beans with onions and peppers all piled into a bowl and topped with a creamy, tangy avocado sauce. A buddha bowl recipe that will blow your socks off and leave you feeling energetic and nourished all at the same time. Vegan and Gluten-Free!
Buddha bowls have become one of the most popular ways to nourish our bodies. Full of nutritious ingredients and vibrant colors. Like this Sweet Potato Buddha Bowl that has all of that and more! Bright roasted sweet potatoes, hearty sautéed kale, flavor packed black beans all covered in a creamy, tangy avocado sauce. Yummy!
What is a Buddha Bowl?
A Buddha Bowl is typically a vegetarian or vegan meal served in a bowl (obviously), which consists of a little bit of everything from grains, plant-based proteins, starches, mix of raw and cooked veggies and topped off with fresh herbs and a creamy sauce. Sounds amazing right?
So why is it called a buddha bowl?
Where did the “buddha bowl”name come from? There are several theories on this especially since it is something that has become very popular over the last couple of years as we have shifted from calling them “grain bowls” to “buddha bowls”. My favorite story and the one that sounds the most probable is that Buddha himself used to wake early in the morning and take a walk through town wherever he was, carrying a bowl that locals would fill with whatever food they could spare as a donation to him. Whatever he had in his bowl at the end of the day is what he ate. Isn’t that such a cool story?
How do you make a buddha bowl?
- Start with a base consisting of leafy greens, cabbage, lettuce, rice noddles or soba noodles.
- Add in some plant-based proteins like beans, tofu, tempeh, nuts or seeds
- Next, pick your grains or starches: Quinoa, brown rice, millet, farro, buckwheat or sweet potato.
- Then Bring on the mix of crunchy, raw and cooked veggies like: cucumber, bell pepper, mushrooms, zucchini, squash.
- Finish it all off with some fresh herbs like cilantro, chives or parsley and some Tahini sauce, avocado, salsa, balsamic vinegar, greek yogurt or pesto.
How to make this Incredible Sweet Potato Buddha Bowl with black beans
Cook the sweet potatoes: Dice up the sweet potato, drizzle it with some olive oil, season with some spices, salt and pepper and toss. Place them onto a baking sheet in a single layer and roast them at 425 degrees for 25 minutes in the oven. Then try not to eat them all!
Sauté the kale: Heat up some olive oil and garlic on the stovetop, Add in the sliced kale and cook until wilted. Yum!!!
Cook the black beans: Sauté some onions, peppers and garlic and a few spices with some olive oil, add the black beans and cook for a few minutes to wake up all of that flavor. So Good all on its own!
Make the avocado cream sauce: Mix together half of a ripe avocado with some greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey, garlic, red wine vinegar, olive oil, cilantro, parsley, salt and pepper. Blend it all up and wallah! Avocado Cream Sauce!
Build your bowl and top it with the sauce. Omg! You may need to take a moment and just admire the beauty of this buddha bowl and maybe create an Instagram moment since it is so Insta-worthy. Don’t forget to tag”pinchmegoodfood” in your post. Ha ha! But no really, if you do make this incredible recipe, please tag me. I would love to see how yours turned out!
It’s a beautiful thing! You may also like this Chickpeas and Greens Buddha Bowl recipe.
- 2 cups diced sweet potato
- 4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- Salt and pepper
- 1/4 cup red onion, diced or minced
- 1 red bell pepper, diced or minced
- 4 cloves of garlic, minced
- 15 oz can black beans drained and rinsed
- 1 tablespoon taco seasoning - I used store-bought
- 1 bunch or 2 cups sliced kale
- 1/4 cup veggie stock or dry white wine
- 1/2 of a ripe avocado
- 1/4 cup greek yogurt (1/4 cup coconut milk for vegan option)
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- the juice of 1 lime
- 1/4 cup torn cilantro
- 1/4 cup torn parsley
- Salt and pepper
Roast the sweet potatoes:
- Preheat the oven to 425 degrees F
- Place the diced sweet potato into a mixing bowl, pour on 1 tablespoon of olive oil, 1 tablespoon of garlic powder, 1 tablespoon chili powder and some salt and pepper and toss well.
- Spray a baking sheet with cooking spray, pour the seasoned sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25 minutes. Remove and set aside.
Prep the black beans:
- Heat up a cast iron pan on the stove with 1 tablespoon olive oil. Add in the onions and peppers, sprinkle with salt and pepper. Cook for 2-3 minutes.
- Add in 1 tablespoon of the minced garlic and toss. Cook for 1 minute.
- Add in the black beans and taco seasoning and toss them with the onions, peppers and garlic. Cook for 2 minutes. Place the black beans into a bowl and set aside.
Sauté the kale:
- In the same pan you used to cook the black beans, heat up 1 tablespoon of olive oil. Add in 1 tablespoon of the garlic and cook for 1 minute. Toss in the sliced kale and stir everything together to coat the kale in the oil and garlic. Pour in a little veggie stock or dry white wine for added flavor. Sprinkle with salt and pepper.
Make the avocado cream sauce:
- Place the avocado, greek yogurt, red wine vinegar, 1 tablespoon olive oil, the remaining minced garlic, honey, cilantro, parsley, lime juice, salt and pepper into a blender and blend on high until it forms a creamy sauce.
Build your buddha bowl:
- Add some of the roasted sweet potato, some of the cooked black beans and half of the sautéed kale to a bowl and top with some of the avocado cream sauce and enjoy! Makes 3 servings and pairs great with white or red wine.
- You can swap out the kale with spinach but you will want about 4 cups since it cooks down more than the kale. You could also swap out the kale with sliced collard greens.
- All of the components (sweet potatoes, kale, black beans and sauce) can be made ahead and stored in the fridge for up to 3 days. When ready to eat just build your buddha bowl, heat it up in the microwave and top it with some of the avocado cream sauce.
- I also like to top this with some cilantro for that herby finish.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 423 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 3mg Sodium: 453mg Carbohydrates: 77g Fiber: 19g Sugar: 20g Protein: 22g