Rainbow Bliss Buddha Bowl Recipes

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RAINBOW BLISS BUDDHA BOWL



Rainbow Bliss Buddha Bowl image

Mexican flavours all packed into one bowl of hearty vegetarian deliciousness. It's simple to make and you don't need any fancy ingredients to create this comforting meal. It's a great way to eat a range of healthy and colourful vegetables.

Provided by caseyjade

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil
2 sweet potatoes, peeled and cubed
1 tablespoon paprika
1 pinch cayenne pepper
2 red peppers, sliced
1/2 small red cabbage, thinly sliced
2 limes, juiced
2 cups brown rice
1 (400 g) can black beans, washed and strained
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon dried chili
1 cup cherry tomatoes, chopped in half
1/2 cup fresh coriander, chopped
2 avocados, sliced

Steps:

  • Preheat oven to 180 degrees celsius or 356 fahrenheit.
  • Put sweet potato on roasting tray and drizzle with coconut oil, paprika and cayenne pepper. Cook for 30 minutes or until tender.
  • Add peppers and red cabbage to a pan and fry in coconut oil for five minutes. Once cooked squeeze lime juice over them.
  • Cook brown rice as per instructions on the package. Strain and set aside.
  • Add black beans to a pan with water, cumin, coriander and chilli and cook for approx 8 minutes or until beans are piping hot.
  • Add rice to the bowl, top with sweet potato, peppers, cabbage and black beans. Add chopped tomato, avocado and coriander to the top. Squeeze lime juice over your buddha bowl.

Nutrition Facts : Calories 548.2, Fat 17.4, SaturatedFat 5.9, Sodium 53, Carbohydrate 88.8, Fiber 17.4, Sugar 7.5, Protein 14.8

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  • Preheat oven to 425°F. Line two baking sheets with aluminum foil or coat with nonstick cooking spray.
  • In a medium bowl, toss broccoli with 2 tsp. coconut oil. Spread evenly onto one of the baking sheets. In the now empty bowl, toss cabbage with 1 Tbsp. coconut oil. Spread evenly onto the other baking sheet. Roast broccoli and cabbage, stirring occasionally, for 20 minutes or until fork tender and just starting to brown. Remove from oven and set aside.
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  • In a small bowl, whisk together olive oil, lemon juice, tahini, turmeric, and optional cayenne pepper. Season to taste with salt. If you’d like a thinner dressing, stir in 1-3 Tbsp. water depending on the desired consistency. Set aside.

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