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.
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