Chili Bean Buddha Bowl
Ingredients
Beans
- 1 t olive oil, optional
- 1/2 cup onion, finely chopped
- 4 cloves garlic
- 1 can cannellini beans
- 2 t cumin
- 2 t paprika
- 1 t oregano
- 1 t chili powder
- 1 t pepper + salt
- 1 t coriander powder, or 2 T fresh cilantro
Sweet potato
- 2 sweet potatoes cut into quarter size pieces (leave skin on)
- Olive oil to coat (~1-2 T), optional
- 2 t paprika
- 1/2 c nutritional yeast
- Salt + pepper to taste
Quinoa
- 1 cup quinoa
- 1 3/4 cup broth
Additional
- Red cabbage
- Green onions
- Avocado
Preparation
Preheat oven to 425 degrees, line a baking pan with a Silpat mat or parchment paper.
Wash and cut sweet potatoes into bite-sized pieces leaving the skin on. Drizzle olive oil and sprinkle spices across the potatoes using only half of the nutritional yeast. Toss the potatoes with your hands and spread them out evenly. Sprinkle the remaining nutritional yeast on top and bake in the oven for about 30 minutes until crispy or fork tender.
Cook quinoa by rinsing it, bringing the broth to a boil, adding the quinoa, reducing heat, covering, and simmering until tender.
While the potatoes are cooking, heat olive oil in a skillet on medium heat.
Add onion and saute for 3 minutes, add garlic and the spices. Saute for 30 seconds. Add the beans with the liquid from the can.
Cover and reduce to simmer and cook for 20 minutes. Add more water if the beans become too thick.
Serve with red cabbage, cooked quinoa, green onions, and avocado.
