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.
Prep: 20 mins
Cook: 35 mins
Yield: 4 servings
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
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.
You Might Also Like
Copyright 2025 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits