Sweet and Salty Buddha Bowl
This nutritious buddha bowl and vegan buddha bowl sauce is loaded with flavorful vegetables, beans, and grains, to provide you with a lunch that will keep you full for hours! This recipe is vegan, gluten-free, oil-free, refined-sugar-free, whole foods plant based and low sodium!
Equipment
Ingredients
- 1 Japanese sweet potato
- 2 plantains
- 2 roma tomatoes
- 1 avocado
- 2 cups purple cabbage
- 2 heads romaine
- 1 15.4oz can black beans
- ½ cup dried brown rice
- ¼ cup cilantro
- 2 limes
- 3 tablespoon tahini
- 2 tablespoon coconut aminos
Instructions
- Begin by cooking your rice according to package instructions. Add the lime juice. Once it is finished add the cilantro.
- While the rice is cooking, chop up your plantains and sweet potato and bake at 400
- Chop the lettuce and cabbage and add to your bowls as your base. Add the tomatoes and avocado. Strain and rinse the beans and divide between the bowls.
- To make the sauce simply combine tahini, coconut aminos, and lemon juice. Add a little water until the desired consistency is reached.
- Once finished add the rice, plantains, and sweet potato, top with the dressing and enjoy!
Tried this recipe?Let us know how it was!