sweet-potato-and-edamame-buddah-bowl

Sweet Potato and Edamame Buddha Bowl

Whether you’re vegan or not, this meal is flavorful and satisfying. A buddha bowl is a big bowl of plant-goodness and that sounds like a good meal to me! This is not only an amazingly  tasty dinner but it makes the most terrific lunch the next day – even if Chef Mike (your microwave) is used to reheat it.

This recipe calls for Bulgar, which is a type of nutty grain that you cook just like you would quinoa. In this picture that I took for the post, I used jasmine rice. Both ways are equally as delicious. If you don’t want any sort of grain, you can sub out some fresh kale to stir in (about 1 1/2 cups should do it.

Buddha bowls can also be made for fairly cheap. It was a toss up for what was more expensive: the sweet potatoes or the edamame. Luckily, my Sprouts carries frozen edamame in their store brand that was $3 cheaper than the fresh stuff (and just as good!). Since it’s so cheap and easy to make, it has become one of our favorites in our meal plan. It was originally in my $25 grocery week meal plan. And it fit in perfectly!

 

sweet-potato-and-edamame-buddah-bowl

Sweet Potato and Edamame Buddha Bowl

  • Servings: 4-5
  • Time: 45 minutes
  • Difficulty: easy
  • Print

This bowl of amazing goodness is not only delicious, but it's good for you! This nutrient packed meal sticks to your ribs and makes excellent leftovers.


Ingredients

– 3 medium sized sweet potatoes, diced
– 1 cup frozen, shelled edamame
– 2 tbs melted coconut oil
– 1/2 tsp seasoning salt
– 1 15oz can black beans, rinsed and drained
– 1 tbs peanut butter or other nut butter (creamy)
– 1 tbs miso paste
– 1 1/2 tbs agave nectar
– 2 cups cooked grain
– 1 tsp red pepper flakes (optional)
– cooking spray (I use canola oil spray)

Directions


1. Preheat oven to 375F
2. On a large baking sheet, spread diced sweet potatoes evenly and spray with cooking spray and sprinkle seasoning salt. Toss to coat. Add red pepper flakes if using. Bake for 20 minutes rotating half way through.
3. After the sweet potato has cooked for 20 minutes, add black beans to the baking sheet and place in oven for another 10 minutes.
4. While the black beans are cooking with the potatoes, cook the edamame according to the package directions (generally in the microwave)
5. After the edamame is cooked, place coconut oil, miso paste, agave, and peanut butter in a microwave safe bowl. Microwave in 15 second intervals until the peanut butter is melting (about 45 seconds) stirring after every interval. Microwave not your thing? You can place the ingredients in a sauce pan and heat until the PB melts.
6. After the potatoes are cooked for the full 30 minutes, combine all elements, along with the cooked grain into a large bowl and stir until everything is coated in the sauce.
3. Serve immediately.

 

Enjoy!!

sweet-potato-and-edamame-buddah-bowl

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