Buddha Bowl

Name: Buddha Bowl
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes or yams, peeled and chopped into 1-inch cubes; 2 olive oil spray; to taste pinches of smoked paprika; 3 cups salt and black pepper; 11⁄2 cups water; 2 to 3 cups roasted buckwheat groats (kasha); 11⁄2 cups chopped spinach; 1 cooked, warm kidney beans (or one 15-ounce) can, rinsed and drained; or use another bean of your choice); 1 cucumber, sliced; 1⁄3 cup avocado, pitted, peeled, and sliced; Pickled Red Cabbage & Onion Relish; Lemon Tahini Sauce or Avocado Ranch Dressing; toasted pepitas (pumpkin seeds)

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the sweet potato cubes on the pan and spray with olive oil. Add the paprika, salt, and peppe…

Cook50 min
Total50 min
Serves4
LevelIntermediate

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

2 medium sweet potatoes or yams, peeled and chopped into 1-inch cubes
2 olive oil spray
to taste pinches of smoked paprika
3 cups salt and black pepper
11⁄2 cups water
2 to 3 cups roasted buckwheat groats (kasha)
11⁄2 cups chopped spinach
1 cooked, warm kidney beans (or one 15-ounce) can, rinsed and drained; or use another bean of your choice)
1 cucumber, sliced
1⁄3 cup avocado, pitted, peeled, and sliced
Pickled Red Cabbage & Onion Relish
Lemon Tahini Sauce or Avocado Ranch Dressing
toasted pepitas (pumpkin seeds)

Preparation

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the sweet potato cubes on the pan and spray with olive oil. Add the paprika, salt, and pepper and toss to coat. Bake for 30 minutes, or until tender and browned, tossing once halfway through to ensure even cooking. Set aside to cool.
While the sweet potatoes are cooking, cook the buckwheat groats: Bring the water to a boil in a medium pot. Add the buckwheat groats and return to a boil. Reduce the heat, cover, and simmer until most of the water has been absorbed, 11 to 12 minutes. Remove from the heat and add salt.
To serve, fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish. Drizzle with dressing and top with toasted pepitas.
VARIATION: You can switch out the buckwheat groats with 3 cups cooked grain of your choice, such as rice, quinoa, millet, amaranth, or even farro (though that won’t be gluten-free).