SWEET POTATO BUDDHA BOWL (2 Epic Flavorful Vegan Recipes)

SWEET POTATO BUDDHA BOWL (2 Epic Flavorful Vegan Recipes)

September 13, 2019 6 By William Morgan


Shana: Hi, guys.
In today’s video, I’m going to show you how to make two different delicious, flavorful
sweet potato Buddha bowls.
Both options are wholesome and can be enjoyed for lunch or dinner.
Full recipe links can be found in a description box below.
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Shana: All right, let’s get started by making this Mexican-inspired sweet potato Buddha
bowl.
So first, I’ve preheated my oven to 350 degrees to prepare the sweet potatoes to be roasted.
Next, I’m just cutting the sweet potatoes
into small pieces.
Then I’m going to arrange them on a baking
sheet and drizzle with a bit of grapeseed
oil.
And then next I’m going to season them with some maple syrup, a bit of sea salt and some
herbs.
And you just want to roast them, tossing once until the sweet potatoes are tender.
And it should take approximately 25 to 30
minutes depending on your oven.
Shana: While the sweet potatoes are baking, I’m just chopping up some onions and garlic
and salting them until they become translucent.
I’ve added a bit of maple syrup again, some smoked paprika.
I’ve taken half of my roasted sweet potatoes and tossed them in with the onions and garlic
as well as a bit of leftover black beans.
And now I’m just going to saute that a bit
and let all the flavors marinate together.
Shana: I’ve got some cherry tomatoes that I’ve cut in half and I’m going to toss those
in as well.
I’m adding the juice of half a lime for a
bit more sweetness and mashing up an avocado
to go on top.
I’m serving the sweet potato and black bean mixture with some cooked brown rice and some
cilantro.
And just adding some of that avocado on top or feel free to make guacamole.
Now I’m just adding some red pepper flakes for a bit more spice.
Shana: Next we have sweet potatoes with peach salsa Buddha bowl.
Here I’m just dicing up my peach and I’m going to add that to the bowl, and also I’ve chopped
up cilantro, onion and jalapeño and I’ve
just added that to the bowl as well and then
on top of that, going to add the juice of
half a lime so the flavors can all marinate
together.
I’ve added some fresh spinach to the bowl and now I’m just adding the remaining roasted
sweet potatoes as well.
Shana: And for some extra protein and fiber, I’m adding some leftover falafel and just
topping that with the peach salsa.
And some seeds for the extra crunch.
Shana: Leave a comment below and let me know your favorite way to make sweet potatoes.
Shana: Thank you for watching.
If you like this video and want to see more, please let me know by liking this video, subscribe,
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I’ll see you guys soon.