Gluten-Free Sweet Potato Buddha Bowls
We’ve all heard of Buddha Bowls, right? They’re a mixture of grains, proteins, and veggies, usually drizzled with a sauce and oftentimes very colorful with a combination of raw and cooked veggies. Some of them are rather simple while others look so complex you start to think they’re just for show! The point of Buddha Bowls is to eat a balance of grains, protein, and veggies, all while using up some of the ingredients you have on hand. The possibilities are endless, and that’s what makes them so special.
But why exactly is a Buddha Bowl called a Buddha Bowl? I was curious, so I did some digging and found this article that explains a big of the history of the Buddha Bowl. Basically, Buddha is said to have walked around the neighborhood he was staying every morning with his bowl and collect food donations from the locals. Whatever he was given, he would eat. And so, a mix-and-match of different ingredients in a bowl became known as a Buddha Bowl (and it goes by several other names, like grain bowl or power bowl). Here I offer you a recipe for Sweet Potato Buddha Bowls – a simple dish with a flavorful sauce made with SunButter!
Like all Buddha Bowls, this one looks best when the ingredients are placed in clumps or piles rather than just scattered about. If you’re making these for guests or you plan to Instagram a photo of it, I’d suggest this way of plating.
You can customize these bowls in a number or ways; swap rice or cauliflower rice for the quinoa, add cilantro. For more crunch, add sliced radishes or lightly steamed snow peas. If you want more protein, add cubes of cooked chicken or some cooked shrimp. I used micro arugula in these, but you could use any kind of microgreen or even baby arugula or spinach.
I love Buddha Bowls not just for their versatility, but there’s something so cozy and perfect about digging into a wholesome Buddha Bowl while curled up on the couch watching Netflix. Sure, Buddha might not approve of the Netflix part, but I like to think he’d approve of this delicious bowl I’m eating!
- 2 large sweet potatoes , peeled and cut into ¼ inch dice (about 4 cups diced)
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- Kosher or fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- 1 tablespoon olive oil
- ½ cup quinoa
- 6-8 tablespoons coconut milk
- ¼ cup Organic SunButter
- 2 tablespoons fresh lime juice
- 1 tablespoon black sesame seeds, plus more for serving
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1-2 teaspoons chili garlic sauce
- 1 ounce micro greens (about 1 cup)
- 1 tablespoon pickled ginger
- ¼ cup pumpkin seeds , toasted
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Place the sweet potatoes and garbanzo beans on the prepared baking sheet. In a small bowl, combine ¾ teaspoon of salt with the pepper and ginger. Sprinkle evenly over the sweet potatoes and beans, drizzle with the olive oil and toss well so everything is coated evenly. Roast for 20-25 minutes or until the sweet potatoes are tender.
While the vegetables are roasting, combine the quinoa with 1 cup water and ½ teaspoon salt in a saucepan. Bring to a vigorous boil, cover, reduce heat and let simmer for 15 minutes or until all the liquid has absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
In a small saucepan, combine 6 tablespoons coconut milk, the SunButter, lime juice, 1 tablespoon sesame seeds. Tamari, honey, and chile garlic sauce. Heat over low heat until smooth. Add a little more coconut milk if too thick.
To assemble, scoop the quinoa into one section of a bowl. Scoop the roasted vegetables into another section. Add the microgreens into a final section. Clump some pickled ginger together and tuck into one corner. Drizzle the sauce over and top with the pumpkin seeds and more sesame seeds.
Note: Nutrition facts calculated for 2 bowls. If dividing into 4 bowls, divide the nutrition facts by 2.
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