Mexican Buddha Bowl recipe

Mexican Buddha BowlRecipe Intro From feedfeed

Alejandra from @piloncilloyvainilla made this Mexican Buddha Bowl using Cascadian Farm Fire Roasted Sweet Potatoes! It's a dish that you can make in a pinch, and it will leave you feeling full, energized and better than before!

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RecipePrep time 10 minutesCook time 10 minutesYield: Serves or Makes 4

Ingredients

0 Buddha Bowl:
cups cooked rice, quinoa, or other grain of your choice
cups black beans
handfuls of greens ( spinach, collard greens, etc)
oz of steamed spinach or other green
lb of Fire Roasted Sweet Potatoes from Cascadian Farm
avocado, pitted and sliced
sprigs Cilantro, roughly chopped
radishes thinly sliced (optional)
0 Hemp seeds (optional)
0 Cashew Chipotle Dressing:
cup of raw cashews, soaked for at least 30 min
0 1/4 of a small white onion
tbsp of lemon or lime juice
tbsp of apple cider vinegar
0 A pinch of salt
chipotle chile in adobo sauce

Method

Step 1

Heat the grains, the legumes, and the steamed spinach on the stove top or in a microwave. When ready divide into four serving bowls.
Step 2

In a medium skillet over medium heat cook the fire roasted sweet potatoes. When warmed through serve over the beans, steamed spinach, and rice. Add a handful of fresh greens to each bowl, then top with some avocado slices.
Step 3

To make the dressing, place all the ingredients in the jar of a blender and blend until smooth.
Step 4

Finish bowls with the cilantro, radishes, hemp seeds and the cashew chipotle dressing.