- 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. Remov
- 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.
Buddha Bowl
By Vilija C
Feb, 22nd
616
Servings
4 persons
Cook Time
15 minutes
Ingredients
12
- 14
Ingredients
- 2 medium sweet potatoes or yams
- Olive oil spray
- 2 pinches of smoked paprika
- Salt and black pepper to taste
- 3 cups water
- 1½ cups roasted buckwheat groats (kasha)
- 2 to 3 cups chopped spinach
- 1½ cups cooked, warm kidney beans
- 1 cucumber, sliced
- 1 avocado, pitted, peeled, and sliced
- Pickled Red Cabbage & Onion Relish
- Lemon Tahini Sauce
- Avocado Ranch Dressing
- ⅓ cup toasted pepitas (pumpkin seeds)
Instructions
Notes/Tips
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).
