☀️ Join us for Sonoran Sunshine, a rejuvenating 6-night nutrition & lifestyle medicine retreat
Recipes » Main Dish » Tomatillo & Sweet Potato Buddha Bowl
CNS Logo

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

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

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.

Copyright 2022 Center for Nutrition Studies. All rights reserved.

In partnership with eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting