Sweet Potato Quinoa Buddha Bowl with Black Beans
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Recipe type: Lunch & Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This sweet potato, quinoa & black bean buddha bowl style meal bowl is an easy to make, incredibly delicious vegan and gluten-free meal option.
Ingredients
  • The Sweet Potato
  • 1 medium sweet potato, peeled and cubed
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ⅛ tsp salt
  • The Quinoa
  • 1 cup quinoa, rinsed
  • 2 cups water
  • ¼ tsp salt
  • 2 sprigs fresh rosemary
  • The Cabbage
  • ½ head of cabbage, chopped
  • ½ tsp mirin sauce
  • ¼ tsp lemon juice
  • ½ tsp soy sauce (or 1 tsp coconut aminos)
  • 1 cup cooked black beans
  • 1 cup cooked peas (I steam them since i like them crunchy)
  • Cilantro and Avocado to garnish
Instructions
  1. Preheat the oven to 200 C.
  2. Spread the cubed sweet potato out on a baking sheet, drizzle with oil and sprinkle with the paprika and salt. Mix well so the cubes are evenly coated.
  3. Bake in the oven for 25-30 minutes, or until the sweet potato is soft enough that it can easily be pierced by a fork and begins to brown lightly.
  4. While the sweet potato is baking, prepare the quinoa. Bring the water to a boil.
  5. Add the salt, rosemary, and quinoa. Cook covered on medium-high heat until the grain becomes transparent and the curl becomes visible. The grains should be soft but not mushy.
  6. Whether using pre-cooked or canned beans, warm them in a saucepan so they are ready to serve.
  7. To sautee the cabbage, slice the cabbage thinly and sautee on medium heat for about a minute. Then add the mirin, soy and lemon juice and continue to sautee for another 1-2 minutes to the desired level of crunch..
  8. When all of your elements are ready, add generous amounts to your serving bowl, and top with your garnishes. Walnuts would also be a great garnish for this dish if you aren't allergic.
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/sweet-potato-quinoa-buddha-bowl-with-black-beans