Easy Healthy Sweet Potato & Almond Goodness Bowl. Otherwise known as my big bowl of plant-based goodness. This thing is bursting with color, flavor, and wonderfully nutritious plants.
I’ve also given this goodness bowl a subtle Middle-Eastern twist, using our take on the classic tabbouleh as the base. It doesn’t get much yummier than this!
This recipe is:
Ever had a Buddha Bowl? They are delicious and nutritious and make the perfect lunch at home or at work. You can build your own, using your preferred vegetables!
WHY IS IT CALLED A BUDDHA BOWL?
It’s a question I often ask. And it seems there is more than one answer.
One explanation seems to be that because a Buddha Bowl is really healthy and good, it has been so-called in symbolic recognition of the clean, spiritual nutrition it represents.
The Buddha Bowl (aka protein bowl/nourish bowl/macrobiotic bowl/Quinoa Bowl) has become very trendy in recent years.
I have created a couple in my blog, but my problem is that I am quite rubbish when it comes to decorating and making things pretty. Buddha Bowls all over the internet seem to be beautiful; every vegetable seems to be placed in the right spot. That ain’t me…
So when I do make a buddha bowl, I just put everything in a bowl, give it a good mix and eat… 😀
Anyway, I think you will like this one; I have put a slight twist on it, instead of using the traditional tahini dressings, I used almond dressing.
You will love it 😉
Do let me know how you found this Easy Healthy Sweet Potato & Almond Goodness Bowl if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Healthy Sweet Potato & Almond Goodness Bowl
- 400g / 14oz sweet potato
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp garlic powder
- 40 g / 1.4oz fresh parsley
- 1 handful of fresh Basil
- 2 handfuls of spinach
- 50 g / 1.7oz uncooked bulgur/quinoa
- 1/2 red onion
- 1/2 tsp ground mixed spice
- 150 g / 5.3oz canned/tinned black beans drained and rinsed
- 1 lemon juice only
- 5-6 cherry tomatoes halved
- 1 small carrot
- For the Almond dressing:
- 3 tbsp runny almond butter
- 1 tsp maple syrup
- Preheat the oven to 200°C / 390°F fan-assisted and line a large baking tray with baking paper.
- Slice the sweet potato legntways, add to a large mixing bowl along with the ground cumin, paprika, garlic powder, a drizzle of olive oil (if not avoiding oil), and a pinch of salt and pepper. Mix everything together using your hands, then place the sweet potato rings on the baking tray, Roast in the oven for 20 minutes.
- Meanwhile, add the bulgar wheat/quinoa to a saucepan with 200ml (6.7 fl.oz) of boiling water and a pinch of salt. Bring it to the boil, then cover the saucepan and leave it to simmer for 12-15 minutes until the bulgur is cooked.
- Pick the mint leaves off their tough stems, roughly chop the leaves and transfer them to a large mixing bowl. Chop the parsley (finely chop the stems), peel and dice the red onion, then add both to the mixing bowl, along with allspice, lentils, lemon juice, a pinch of salt and pepper, then finally the cooked bulgur. Give everything a good stir, then leave the bowl to one side.
- Prepare the remaining ingredients by dicing the tomato and other veggies you like finely and grating the carrot.
- Next, prepare the dressing by combining the almond butter, and maple syrup in a small bowl along with 1 tbsp of cold water until smooth and fairly runny. Note: if the almond dressing is too thick and a splash of water but if too runny, add a little more almond butter.
- Build each bowl by first adding half of the spinach, followed by the quinoa/bean, the cherry tomatoes carrots ,and sweet potato.
- Drizzle with the almond dressing to serve.
Also, the nuttiness of the almond butter works perfectly with the sweet potato! This salad will keep well in the fridge for up to 4 days!
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