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.
Equipment
- oven
- sheet pan
- skillet
- cutting board
- chopping knife
- bowl
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
Instructions
- Preheat oven too 400.
- While oven is preheating, chop cauliflower and drizzle with avocado or olive oil. Sprinkle with cumin, salt, and pepper.
- Slice or chop sweet potato. Drizzle with olive oil. Season with salt and pepper.
- Drain and rinse black beans and drizzle with avocado oil. Season with salt pepper, cumin, paprika, chili powder, and garlic.
- Roast cauliflower and sweet potatoes in the oven for about 15-20 min or until fork tender.
- While cauliflower and sweet potatoes are roasting, slice radishes, onion, lime, jalepeno or any toppings used for garnish.
- In a small skillet over medium heat, warm seasoned black beans until warmed through.
- Once vegetables are fully cooked and beans are warm, arrange over a bed of lettuce and garnish with selected toppings and sliced avocado.
- Enjoy!
Notes
Can easily add animal protein of choice for a non-vegan option in addition to or in place of black beans.