Black Bean Sweet Potato Buddha Bowl with Caramelized Onion Tahini Dressing

When you’re craving protein and vitamins, dive into a healthy southwest Buddha bowl like this one.

Who doesn’t love Buddha Bowls, or Nourish Bowls as some folks call them? I mean, come on. They’re super simple, easy to customize, packed with flavor, and good for the soul. I’ve never gotten that overstuffed bloated feeling after eating a Buddha Bowl – I reserve that happy discomfort for laying on my couch after a hearty bowl of vegan Fettucine Alfredo with absolutely no shame. If Alfredo is the saucy Devil on my shoulder, then Buddha Bowls are the angel, telling me I can feel full and content with out pasta. I can? Maybe sometimes.

This is a pretty simple dish with even simpler instructions. I used my air fryer for a good portion of it, but a toaster oven or conventional oven will do just fine as well. I also really love this dish because you can make substitutions depending on what’s in your fridge.

Substitutions:

• Replace sweet potatoes for regular potatoes if you prefer. Trust me, regular potatoes can still get down South West style.

• Instead of carrots, you can sub in turnips, golden beets, or even butternut squash for a fall feast with some heat.

• Instead of canned black beans, you can use black beans cooked in the slow cooker, pressure cooker, or on the stove. If you need a step by step you can check out my how to prepare beans article here.

• Roast veggies in an oven or toaster oven if you do not have an air fryer. Mist with olive oil, add spices, and roast at 400° for bout 35 minutes.

• Sub collard greens for kale if you want to heat it up, or add in raw spinach, arugula, or spring mix for a fresh crunch.

Method:

Chop carrots and sweet potatoes into 1/2″ size pieces. I don’t peel my sweet potatoes because the skins are loaded with tons of fiber and minerals that you’re missing out on if you toss in the compost. You can remove the skin if you prefer though, I won’t be mad. Once your carrots and sweet potatoes are diced up, place into a large glass bow. Drizzle in some oil and your spices, and then toss so they’re evenly coated. If you’re oil free, you can wet first with water and then toss in the spices so they stick. Air fry for about 22 minutes. If you don’t have an air fryer, you can put your veggies on a silicone baking mat (because we don’t use tinfoil, amirite?) and roast at 400° for bout 35 minutes until fork tender.

While your sweet potatoes and carrots are in the air fryer, caramelize the onions in a pan. I used red onions for this because they have a little pep, but any kind will do, really. Vidalia and Spanish onions are sweeter, which could pair nicely with this dish. Slice red onions, then cook over medium heat with olive oil, and a dash of salt and pepper until they start to brown. This takes about 7-10 minutes depending on your burner and pans. When the onions are done cooking, add them to the food processor with water, nondairy milk, tahini, lime juice, and spices and blend until smooth. Set aside, and begin chopping your kale and heating the beans.

The stems of kale are pretty tough, so I usually remove the leaves and add the stems to my compost. After about 20 minutes, add the kale leave atop the veggies in the air fryer to crisp in the last 3 minutes or so, so it is cooked thoroughly. You can alternatively heat in a sauce pan with a few tablespoons of water or olive oil or pop into the toaster oven for about 3-4 minutes. I find that adding to the air fryer or toaster oven crisps the kale up a bit and doesn’t add oil, but the sauce pan works just fine here too!

Open one can of beans, rinse, and drain, then add to frying pan with a dash of oil and spices just to warm. You can add frozen corn and fresh tomatoes at this point to the pan if you want them heated, or simply add to your bowl when you plate everything together. The heat from the beans will warm the corn enough to eat.

When the veggies are done in the air fryer, add to the serving bowl and drizzle with tahini dressing.

You can also check out my Facebook or Instagram pages for daily posts with easy recipes and ideas, and let me know how it goes! I also have a Pinterest page with my recipes and those of others that I found helpful. Happy trails, friends, and enjoy!

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