Recipes » Main Dish » Tomatillo & Sweet Potato Buddha Bowl
T. Colin Campbell Center for Nutrition Studies

Tomatillo & Sweet Potato Buddha Bowl

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
This is one of those dishes that you can have two or three times a week and still want more. To satisfy this craving, I often double or triple the sauce recipe, then keep it in my refrigerator or freezer, making it easier and quicker to prepare the next time.
Prep: 20 mins Cook: 35 mins Yield: 4 servings
Gluten Free Low Sugar Nut Free Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018).

Ingredients

Ingredients

  • 2 large sweet potatoes, diced
  • 2 cups cooked brown rice
  • 4 cups chopped lettuce
  • Diced avocados, for garnish
  • Salt and black pepper

Sauce

  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 2 cups low-sodium vegetable broth, divided
  • 3 cups corn
  • 2 cups husked, chopped tomatillos
  • 1 jalapeño, seeded and coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp sea salt
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  • 2. Season sweet potatoes with salt and black pepper and spread on a baking sheet. Bake until cooked, about 20 minutes.
  • 3. To prepare the sauce, sauté onions and garlic in 2 tablespoons of vegetable broth over medium-high heat until onions brown.
  • 4. Add remaining vegetable broth, corn, tomatillos, and jalapeño. Cook until tomatillos are tender, 5–8 minutes.
  • 5. Add cilantro, paprika, onion powder, oregano, and sea salt. Simmer for 3–5 minutes.
  • 6. Scoop ½ cup of rice in the center of each bowl and circle with chopped lettuce. Add diced potatoes across the bowl and then pour sauce on top. Garnish with avocados.

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