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Recipes » Main Dish » Tomatillo & Sweet Potato Buddha Bowl
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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


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.

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