Tomatillo & Sweet Potato Buddha Bowl
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.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 35 minutes
Yield: 4 servings
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
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
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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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