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Sweet Potato Buddha Bowl

Sweet Potato Buddha Bowl is served over quinoa with black beans and an herby cilantro and parsley sauce.
Course Dinner
Cuisine American
Keyword Sweet Potato Buddha Bowl
Prep Time 40 minutes
Cook Time 27 minutes
Total Time 1 hour 7 minutes
Servings 4 servings
Calories 472kcal
Cost $6.25

Ingredients

Herb Sauce

  • 3-4 cloves finely chopped garlic
  • 2 tablespoons EACH: red wine vinegar, freshly squeezed lime juice (1 lime)
  • 1/2 cup (98g) good quality olive oil
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 1/2 cup EACH (25g each): finely chopped cilantro and flat-leaf parsley (~1 full bunch of each)
  • Fine sea salt and freshly cracked pepper

Quinoa

  • 1 cup (163g) quinoa
  • 2 cups (470g) vegetable broth (or water)

Seasoned Roasted Sweet Potatoes

  • 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon EACH: chili powder, paprika, ground cumin, garlic powder
  • 1 can (15 ounces; 425g) black beans, drained and rinsed
  • Toppings: 1 large avocado, 1 fresh lime, optional: additional parsley for garnish)

Instructions

  • SAUCE: In a large mason jar (See Note 1), add the finely chopped garlic cloves (2-3 cloves if sensitive to garlic, or 4 cloves for garlic lover!), red wine vinegar and freshly squeezed lime juice. Add in the olive oil, dried oregano, red pepper flakes, and honey. Place the lid on the jar and shake to combine. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of, if not all, of a good sized bunch; some stems are fine). Finely chop the cilantro and measure to get 1/2 cup. Add the 1/2 cup finely chopped parsley and 1/2 cup finely chopped cilantro to the jar and stir to combine. Season to taste with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Place the lid on the jar, shake, and place in the fridge overnight or let stand at room temperature while preparing everything else.
  • QUINOA: In a medium-sized pot, add the quinoa (rinse in a fine mesh sieve first to remove saponin coating), vegetable broth (or water) and 1/2 teaspoon fine sea salt. Bring to a boil and then reduce the heat and cover with a lid. Let cook for 12-17 minutes or until the water is mostly absorbed. Remove from heat, keeping the lid on, and let stand for 15-20 minutes. Remove the lid, and fluff quinoa with a fork.
  • SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan (15x21 inches) and add the olive oil, chili powder, paprika, cumin, and garlic powder on top. Season to taste (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper). Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. Once the potatoes are crisp tender, remove from the oven and then pour the (drained and rinsed) black beans on the pan. Toss to combine with the sweet potatoes.
  • ASSEMBLE: Divide the quinoa evenly among 4-6 bowls. Top with the seasoned sweet potato and bean mixture. Add 1/4 of a thinly sliced avocado to each bowl along with some lime wedges if desired. Drizzle the sauce generously over bowls (you may not use it all; save any leftovers keep it to top extra veggies with as a snack throughout the week; sauce will keep for 5 days in the fridge). Enjoy!

Notes

Note 1: We like the sauce best with hand-chopped herbs, but if you’re looking to save some time, here’s how to chimichurri in a food processor
  • Add all the ingredients except the parsley, cilantro, and olive oil to a food processor; use a mini prep processor if possible.
  • Pulse to chop — you want ingredients finely minced here.
  • Add herbs — again pulse to chop, but this time you want the herbs to be a little more coarse (they’ll soften as they sit).
  • Drizzle in oil — while the processor is running, drizzle in the oil to help thicken the sauce and chop the herbs a little more. Again, you don’t want this sauce to be smooth as it’s best with texture.

Nutrition

Serving: 4servings | Calories: 472kcal | Carbohydrates: 80.6g | Protein: 12g | Fat: 31g | Sodium: 320.1mg | Fiber: 9.2g | Sugar: 8.4g