Healthy Buddha Bowl
Ingredients
The base
-
1
cup
cooked brown rice
-
1
cup
cut sweet potato
-
½
pound
fresh spinach
-
½
cup
sliced red onion
-
drizzle
N/A
oil for roasting/sautéing or broth if oil free
-
pinch
N/A
sea salt (optional)
-
optional
N/A
Crispy chickpeas for extra protein
The sauce
-
6
tablespoons
Creamy Ginger Cashew Sauce
-
¼
cup
veggie broth (low-sodium if needed)
-
¼
cup
cashew butter
-
2
tablespoons
Tamari or Soy Sauce (low-sodium if needed)
-
2
tablespoons
fresh lime juice
-
1
tablespoon
maple syrup
-
½
teaspoon
ground ginger
-
½
teaspoon
garlic powder
Instructions
- Cook the rice if it isn't already prepared.
- Preheat the oven to 450°F (230°C).
- Place sweet potato and red onion on a parchment-lined baking sheet, drizzle with oil or broth, and sprinkle with salt if desired.
- Bake for 30 minutes, removing the onion after 15 minutes if you prefer it less cooked.
- Sauté the spinach in oil or broth until wilted, about 3-4 minutes.
- Prepare the sauce by whisking all ingredients in a small pot over low heat until thickened, about 2-3 minutes.
- Assemble the bowl by adding rice, topped with roasted veggies, chickpeas, and drizzle with sauce.
Nutrition Facts (estimated)
Servings
2
Calories
325
Total fat
9g
Total carbohydrates
54g
Total protein
10g
Sodium
433mg
Cholesterol
1mg
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