PrintDescription
An intensely flavorful and delicious Buddha bowl topped off with a spicy dressing.
Ingredients
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- 2 tbsp flat parsley
- 3 green onions (minced)
- 2 sweet potatoes
- 2 tbsp olive oil
- pinch cinnamon
- kosher salt
- 1 cup black beans (rinsed, and drained)
- 1/2 large avocado
- 2 tsp cilantro (chopped)
- 1/2 tsp lime juice
- 3 cups greens (arugula, baby spinach)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cashews
- 1/2 cup hot water
- 1 clove garlic
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp agave
Instructions
- Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
For the Quinoa:
I use a shortcut as Trader Joe’s offers ready to heat Quinoa in their frozen food section. Then I doctor it with chopped parsley and green onions.
While the Quinoa is cooking, make the sweet potatoes:
Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheet pan for 20 minutes until golden brown and tender.
Drain and rinse the black beans.
For the smashed avocado:
Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
To make the Spicy Cashew Lemon Dressing:
Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice, and agave. Puree on high until smooth- season to taste with kosher salt.
Drizzle the bowl with the dressing and add more as desired to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course