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Crispy Cauliflower, Black Bean, and Sweet Potato Buddha Bowl

Crispy cumin dusted cauliflower paired with roasted sweet potato and seasoned black beans with avocado and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 1
Course: Buddha Bowls, Main Course, Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp avocado or olive oil
  • 1/2 small sweet potato
  • 1/2-1 cup cauliflower chopped
  • 1/2 cup black beans canned or pre-cooked
  • 2 cups spinach
  • 1/4 small onion
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder or 1/2 tsp minced
  • 1/4-1/2 avocado
  • cilantro to taste
  • 1-2 radishes optional for garnish
  • jalapeno optional for garnish
  • green onion optional for garnish
  • 1 wedge lime optional
  • 1 tsp black sesame seeds optional

Equipment

  • oven
  • sheet pan
  • skillet
  • cutting board
  • chopping knife
  • bowl

Method
 

  1. Preheat oven too 400.
  2. While oven is preheating, chop cauliflower and drizzle with avocado or olive oil. Sprinkle with cumin, salt, and pepper.
  3. Slice or chop sweet potato. Drizzle with olive oil. Season with salt and pepper.
  4. Drain and rinse black beans and drizzle with avocado oil. Season with salt pepper, cumin, paprika, chili powder, and garlic.
  5. Roast cauliflower and sweet potatoes in the oven for about 15-20 min or until fork tender.
  6. While cauliflower and sweet potatoes are roasting, slice radishes, onion, lime, jalepeno or any toppings used for garnish.
  7. In a small skillet over medium heat, warm seasoned black beans until warmed through.
  8. Once vegetables are fully cooked and beans are warm, arrange over a bed of lettuce and garnish with selected toppings and sliced avocado.
  9. Enjoy!

Notes

Can easily add animal protein of choice for a non-vegan option in addition to or in place of black beans.