Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette – Everything tastes better with avocado! Ready in 20 minutes and perfect for MEAL PREPPING!! Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible! Assemble right before serving. The foundation of this recipe is the sweet potato black bean burrito filling. https://www.julieslifestyle.com/.../sweet-potato-black-bean-buddha-bowl Evenly divide and top with radishes, avocado, cilantro, and the vinaigrette (see below). Ready in 10 minutes and keeps you satisfied but not stuffed! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Divide the quinoa, roasted sweet potatoes, and black beans into meal prep containers. If you need a HEALTHY recipe that tastes like comfort food, this is it!! A heavenly and sound veggie lover sweet potato buddha bowl formula that everybody will adore. This satisfying crispy sweet potato and black bean bowl is filled with greens, packed with flavor, and tastes delicious. Place kale in the bowl you used for the beans and sweet potatoes. A delicious and simple to make sweet potato black bean burrito bowls — brown rice, seasoned & roasted sweet potatoes, bell peppers, black beans, and avocado with the most incredible chipotle lime sauce. INSTANT POT: Place 1 cup brown rice, 1 1/4 cups water, and 1/2 tsp salt in the pot. Release any additional steam, open lid, and fluff with fork. Mexican Sweet Potato and Black Bean Buddha Bowl – A HEALTHY and EASY alternative to a salad!! Skinny Mexican Bean and Corn Salad – Two kinds of beans, juicy corn, tomatoes, peppers, and more tossed in a light chili-lime-cumin vinaigrette! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Place kale in the bowl you used for the beans and sweet potatoes. The warming notes of the curry are perfectly offset by the cooling dip! STORAGE: Store leftovers separately in the fridge in air-tight containers for up to three days. Line a large baking sheet with parchment paper or a Silipat. They definitely fall into the category of meals I could eat every day for the rest of forever thanks to the crazy amount of flavors popping up all over the place. In sticking with the Mexican theme, other ideas include: If you’re not partial to more traditional Mexican flavors, almost any vegetable that you can roast from broccoli to carrots to Brussels sprouts are great to toss in. Make it Your Own. Loaded with Mexican-inspired ingredients and topped with a light lime-cumin vinaigrette! Instructions. Recipe submitted by Alexis Joseph, The Hummusapien. Sweet Potato Black Bean Buddha Bowls with Mango Tahini Sauce. 2 Comments, Posted in: 30-Minute Meals, All Recipes, Beans & Lentils, Dressings, Entrees, Gluten-Free, Mexican, roasted sweet potatoes, Salad, Sides, Sides, Salads & Vegetables, Vegan, Vegetarian. Ready in 20 minutes and perfect for MEAL PREPPING!! Assemble bowls by placing a scoop of rice in the bottom of the bowl followed by a handful of the dressed kale, then the bean and sweet potato … Comfort food that’s healthy and easy! Load everything into individual containers, stack them in the fridge, and you’ve got grab-and-go lunches or dinners ready for the week. Sweet Potato Buddha Bowl With Black Beans #vegetarian #healthy January 01, 2020. Save my name, email, and website in this browser for the next time I comment. Season to taste with another pinch of salt or a splash of maple syrup if needed to balance the flavors. Sweet Potato Buddha Bowl - with black beans - Pinch Me Good. Sweet Potato Black Bean Buddha Bowls with Mango Tahini Sauce. Among 4 bowls or meal prep containers, evenly divide the black beans, corn, tomatoes, and when the potatoes are done evenly divide them as well. A perfect easy and healthy vegan sweet potato buddha bowl recipe that you have to try!