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