Tomatillo & Sweet Potato Buddha Bowl
Reprinted from The China Study Cookbook (BenBellaBooks, 2018).
What You'll Need
2 large sweet potatoes, diced
2 cups cooked brown rice
4 cups chopped lettuce
Diced avocados, for garnish
Salt and black pepper
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
How to Make It
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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