Southwestern Buddha Bowl


Southwestern Buddha Bowl

2 cups cooked quinoa
2 cups cooked black beans
1 sweet potato
1 cup cherry tomatoes, halved
1 avocado, diced
4 cups shredded kale
.5 cup freshly chopped cilantro
.5 cup sliced green onions
.25 cup cotija cheese

1 small jalapeno, diced
.5 cup of extra virgin olive oil
.25 cup lime juice
1 Tablespoon chopped cilantro
salt + pepper to taste

Preheat oven to 400*. Peel sweet potato and cut into one inch cubes. Toss with a tablespoon of avocado oil or olive oil, a .5 tsp of salt and .25 tsp of freshly ground pepper. Roast until done about 20 minutes. Allow to cool. 

Layer your Buddha bowl in this order: .5 cup of grains, .5 cup of legumes, .25 cup of sweet potatoes, .25 cup cherry tomatoes, .25 of the avocado, 1 cup shredded kale, cheese, and dressing.

If preparing  your Buddha Bowl to eat later in the week, pour the dressing in the bottom of a jar or container and layer quinoa, beans, potatoes, veggies, cheese, and greens. When it is time to eat, turn the jar upside down and give it a good shake. Store up to one week.