Oh yes! The best healthy Burrito Buddha Bowl packed with roasted sweet potatoes, smokey black beans, cherry tomatoes , creamy avocado and sweetcorn all drizzled with lush yoghurt and tahini dressing.
What is a Buddha Bowl you ask? Well, if you have been on social media in the last 5 years or so you’ve probably seen these colourful bowls bursting with veggies, grains, legumes and beans all drizzled with lush dressings.
According to the Urban Dictionary it is "a bowl which is packed so full that it has a rounded "belly" appearance on the top much like the belly of a buddha".
This is definitely a bit of me! I've made this delicious Peanut Butter Baked Tofu Buddha Bowl several times and it's always been a hit with friends and family.
About This Healthy Burrito Bowl
This is a fantastic and delicious mix of slightly smokey black beans, roasted sweet potatoes and corn, creamy avocado, plump cherry tomatoes, and crunchy purple cabbage tossed in lush yoghurt and tahini dressing. This healthy Burrito Buddha bowl recipe is both nourishing and delicious and I am sure the whole family will love it.
The Buddha bowl has quite few ingredients, but they all can be prepped at the same time. You roast the sweet potatoes together with the corn in the oven, while you pan fry the black beans with some spices. Avocado, purple cabbage and cherry tomatoes just need chopping up. Dressing is whisked in a jar and added on the Burrito Buddha bowl prior to serving.
Can You Reheat Buddha Bowl?
You can eat Buddha bowl hot or cold. My only advice when reheating is to heat it up without the dressing. I usually heat up mine in a microwave until heated through.
How to Store Burrito Buddha Bowl
The best way is to store all the cooked/roasted vegetables together and the raw vegetables in a separate container. The dressing will last in an airtight jar in the fridge for up to 1 week.
- 2 small sweet potatoes, washed and chopped into chunks
- 1 sweetcorn, washed
- 1 avocado, deseeded and chopped into chunks
- 2 handfuls of cherry tomatoes, halved
- 2 handfuls of purple cabbage, finely sliced
- 1 tin black beans, rinsed and drained
- 1 teaspoon smoked paprika + 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Dressing ingredients:
- 2 tablespoon plain white yoghurt
- 2 tablespoon apple cider vinegar
- 2 tablespoon tahini, runny or well stirred (or any other nut butter)
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 tablespoon water
- Salt and pepper to taste
- Start by preheating the oven to 200 degrees and line your baking tray with baking paper or aluminium oil
- Next place the sweet potato cubes, sweetcorn, paprika,olive oil, salt and pepper on the baking tray
- Using your hands mix everything together making sure the sweet potatoes and corn are well coated
- Place in the oven and for around 15 minutes or until the sweet potatoes are soft. Once baked scrape the sweetcorn to get the corns off. Set aside
- In the meantime get a non stick pan and put in the black beans, smoked paprika and garlic powder
- Fry for around 5 minutes and if need be add a splash of water to avoid the beans sticking to the pan.
- Season to taste and then take off the heat
- Get 2 bowls and divide the black beans equally, now add the sweet potatoes, sweetcorn, avocado, cherry tomatoes and purple cabbage
- Make the dressing by whisking all the ingredients together pour over each bowl. Place the remaining dressing in the fridge
- Serve immediately!
If you don't like purple cabbage use cucumbers.
Tahini can be substituted with nut butter of choice, but because nut butter is thicker than tahini, you may have to thin the dressing with additional water