Power Buddha Bowl

It doesn’t get any more nutritious or nourishing than this delicious colourful Power Buddha Bowl. All the yummy and healthy things in one big mouthwatering bowl, that’s my kind of a meal!

Whether you’re looking for extra energy on a busy day, protein boost after your workout or simply to use up your leftover veggies, this Mexican style bowl is for you.

Packed with plant based protein, fiber, healthy fats and carbs, vitamins and minerals this meal provides a sustainable and delicious source of energy whether you’re vegan or a meat eater. The combination of roasted sweet potatoes, spiced bean mixture, homemade salsa, quinoa, fresh veggies and herb dressing will show you that healthy doesn’t have to be boring.

I love the versatility and nutritious density of Buddha Bowls in general. I’ve designed this recipe so you can get really creative depending on what you like. Don’t be afraid to mix up and replace some of the veggies. You can swap the quinoa for rice or skip it all together and simply serve it with an extra portion of sweet potatoes. You can also choose chickpeas instead of beans if you prefer. Feel free to use this recipe exactly as it is or only parts of it and create your own healthy bowl of goodness.

It wouldn’t be a true Buddha Bowl without all the toppings - avocado, nuts and seeds, creamy dressing, spring onion, fresh cilantro - the options are endless. I hope you’ll have fun making this delicious recipe. Let me know how it goes, comment and share.

Total time: 40 minutes | Servings: 4

Ingredients:
1 cup quinoa + 2 cups water (feel free to skip it or sub with rice if you prefer)

For sweet potatoes:
2 medium size sweet potatoes
1 tsp smoked paprika (sweet or spicy paprika will work too)
1 tsp cumin
1 tbsp nutritional yeast (feel free to skip if you don’t have)
1 tbsp olive oil
Salt and pepper to taste

For bean mixture:
2 cups black or kidney beans (19 oz can of beans rinsed and drained)
1/2 cup sweet corn
1 small orange pepper (you can also use red, green or yellow)
1/2 tbsp olive oil
1 small shallot (or yellow onion)
1 large garlic clove (minced)
1/2 tsp chili flakes
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp chipotle powder
1 tsp ground cumin
1 tbsp lime juice
Salt and pepper to taste

For homemade salsa:
1 mango
1 large tomato
1 - 2 tbsp fresh lime juice
1 spring onion
Salt and pepper to taste
Fresh cilantro

For dressing:
1/2 cup plain vegan yogurt
1 tbsp vegan mayo
1/2 cup fresh herbs (cilantro, parsley, basil - you can use 1 type or combine them all)
1 tbsp fresh lime juice
2 tbsp water
Salt and pepper to taste

For serving (optional):
Chopped lettuce, red cabbage, cucumber, nuts and seeds, sliced avocado, fresh herbs, squeeze of lime juice

Instructions:
1. Preheat your oven to 400 F and line a baking sheet with parchment paper.

2. Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water and salt. Bring to a boil, then lower heat to low and simmer with the lid on for about 15 - 18 minutes. Don’t stir while cooking. Once done, set aside.

3. Wash the sweet potatoes and cut them into smaller cubes (feel free to leave the skin on). Put the potatoes into a mixing bowl, add the olive oil and spices and mix until coated evenly. Then transfer the sweet potatoes onto the baking sheet and spread apart. Bake for about 20 - 24 minutes until soft.

4. While the potatoes are baking prepare your bean mixture. Heat a large skillet over medium heat and add olive oil. Chop the shallot and the pepper (smaller cubes). Once the oil is hot add the shallot, garlic and pepper to the pan. Cook for about 3 minutes. Then add the beans, sweet corn, spices, lime juice and a splash of water. Stir well, lower the heat to low-medium and cook for about 7 minutes.

5. Prepare your salsa. Chop the tomato, mango flesh, green onion and a little bit of cilantro. Add to a small mixing bowl together with the lime juice and a pinch of salt.

6. Prepare your dressing. Add all the ingredients to your blender or food processor and blend until all combined. Add more water if needed. The consistency should be slightly runny so it’s easy to drizzle over the bowl.

7. To serve add all the ingredients into a large bowl. Add your desired toppings and a generous drizzle of the dressing.