Paleo Buddha Bowl (Vegan-Friendly Too!)
I’ve never had a Buddha Bowl at a restaurant before, but I like the concept of them. Basically, you’re putting nutrient-dense foods into one bowl in a visually appealing way. Most often, they are vegan and consist of a bed of grains plus legumes, vegetables, and a sauce drizzled on top. I made this version Paleo-friendly by using sweet potatoes and sugar snap peas as my starchy base instead of grains (I consider sugar snaps Paleo-friendly because they are more pod than bean), plus lots of colorful vegetables and a lime-tahini dressing as garnish. This dish can be served hot or cold, but I liked the base of warm roasted sweet potatoes and steamed sugar snaps.
As I mentioned in my Winter Citrus Salad post, I have been dealing with a lot of changes so far this year. Besides moving, I am finally getting surgery on an old shoulder injury that keeps acting up. Therefore, for the last half of March I will be recovering. I hope to still post some recipes, but I will be cooking vicariously through my boyfriend, who will be the master peeler, chopper, and slicer!
Paleo Buddha Bowl
For the dressing:
Juice and zest of 2 small limes
1 tbsp extra virgin olive oil
3 tbsp tahini (sesame seed butter)
2 tbsp water (or as needed, for consistency)
2 large cloves of garlic, minced
pinch of red pepper flakes
pinch of stevia (optional)
2 tbsp fresh cilantro leaves
Salt and pepper
1. Add all ingredients to a mini food processor or blender. Blend until smooth, adding water as needed. Refrigerate at least 1 hour before serving so the flavors can combine.
4 cups diced sweet potatoes (I left the peel on)
4 tsp olive oil
4 cups sugar snap peas, steamed
1 cup shredded carrots
1 cup shredded red cabbage
1 cup diced red bell pepper
1 cup diced red onion
1 avocado, peeled, pitted, and diced
4 tsp sesame seeds
Lime wedges and cilantro for garnish
1. Basic roasted sweet potatoes: preheat oven to 400 degrees F. On a parchment paper-lined baking tray, toss the sweet potatoes with the oil and some salt and pepper. Roast for 20 minutes, toss, and roast 15-20 more minutes until the potatoes are cooked through and lightly browned.
2. In each bowl, add one quarter of the sweet potatoes and sugar snap peas. Arrange the vegetables in groups across the top of the potatoes and peas. Top with one quarter of an avocado. Drizzle over the dressing. Sprinkle with sesame seeds, garnish with lime wedge and cilantro and serve.