Sweet Potato Buddha Bowl With Black Beans #vegetarian #healthy

A heavenly and sound veggie lover sweet potato buddha bowl formula that everybody will adore. Consummately simmered sweet potatoes, prepared cooked dark beans, and sautéed garlicky kale all bested with an amazing avocado cream sauce.

Buddha bowls have gotten one of the most well known approaches to feed our bodies. Brimming with nutritious fixings and energetic hues, similar to this Sweet Potato Buddha Bowl that has the entirety of that and then some!

Splendid cooked sweet potatoes, healthy sautéed kale, enhance pressed dark beans all canvassed in a smooth, tart avocado sauce. Such a snappy tasty dinner prep formula to have close by throughout the entire week.

Also Try Our Recipe : GREEN BORSCHT (UKRAINIAN SPINACH SOUP)

Equipment

• Baking sheet
• Skillet

Ingredients
For the roasted sweet potatoes

• 2 cups Diced sweet potatoes
• 1 tbsp Olive oil
• 1 tbsp Garlic powder
• 1 tbsp Chili powder
• 1 tsp Kosher salt
• 1/4 tsp Ground black pepper

For the black beans

• 1 tbsp Olive oil
• 1/4 cup Red onion diced or minced
• 1 Red or green bell pepper diced or minced
• 1 tbsp minced garlic
• 1 (15 oz) can black beans drained and rinsed well
• 1/2 tsp Kosher salt
• 1/4 tsp Ground black pepper

For the kale

• 1 tbsp Olive oil
• 1 tbsp Minced garlic
• 1 Bunch of kale about 4 cups chopped
• 1/4 cup Vegetable stock or dry white wine
• Kosher salt and black pepper to taste

For the avocado cream sauce

• 1/2 Ripe avocado
• 1/4 cup Greek yogurt 1/4 cup plain coconut yogurt for vegan option
• 1 tbsp Red wine vinegar
• 1 tbsp Honey
• The juice of 1 lime about 2 tablespoons
• 1/4 cup Torn cilantro
• 1/4 cup Torn parsley
• Kosher salt and black pepper to taste

Instructions
Roast the sweet potatoes

1. Preheat the oven to 425 degrees F and place the diced sweet potato into a mixing bowl, pour in one tablespoon of olive oil, one tablespoon of garlic powder, one tablespoon chili powder and some salt and pepper and toss well. Spray a baking sheet with cooking spray, pour the seasoned sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25 minutes. Remove and set aside.

Cook the black beans

1. Heat a cast-iron pan on the stove with one tablespoon olive oil. Add in the onions and peppers, sprinkle with salt and pepper. Cook for 2-3 minutes. Add in one tablespoon of the minced garlic and toss — Cook for 1 minute. Add in the black beans and taco seasoning and toss them with the onions, peppers, and garlic. Cook for 2 minutes. Place the black beans into a bowl and set aside.
2. Saute the kale
3. In the same pan, you used to cook the black beans, heat one tablespoon of olive oil. Add in one tablespoon of the garlic and cook for one minute. Toss in the sliced kale and stir everything together to coat the kale in the oil and garlic. Pour in a little veggie stock or dry white wine for added flavor. Sprinkle with salt and pepper.

Make the avocado cream sauce

1. Place the avocado, greek yogurt, red wine vinegar, one tablespoon olive oil, the remaining minced garlic, honey, cilantro, parsley, lime juice, salt and pepper into a blender and blend on high until it forms a creamy sauce.

Build your buddha bowl

1. Divide the roasted sweet potato, cooked black beans and half of the sautéed kale between bowls. Top with some of the avocado cream sauce and enjoy! 

For more detail : bit.ly/2FeqoRW

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