Fueling for a big hike or just famished? This Buddha Bowl delivers nutrition density and stick to your ribs satisfaction. It requires only 6 ingredients that you likely have on hand. Quick to prepare, this hearty vegan entree really delivers on a busy week night or for a pre-race meal! Enjoy the crunch of iron rich pepitas? Check out these other recipes on Apple a Day Doc that feature this nourishing seed: Pesto Fresco with Pepitas & Turnip Greens.

Sweet Potato & Baked Bean Buddha Bowl

This hearty vegan entree will power your adventures with complex carbohydrates, plant based protein, and iron rich pepitas and spinich!

Print Recipe

Prep Time 10

Cook Time 20

Course Main Course, Salad

Cuisine dairy-free, plant-based, vegan, vegetarian

Servings 2 servings

Calories 587 kcal

Equipment

cast iron skillet
sauce pan

Ingredients

1 large sweet potato organic
1 medium onion
3 c baby spinach organic
3 tbsp olive oil
16 oz Bush's Organic Baked Beans
1/2 c pumpkin seeds roasted and salted

Instructions

Dice sweet potato and onion.
In cast iron skillet, heat 2 tbsp olive oil. Sauté sweet potato and onion until tender.
In a sauce pan, heat baked beans over medium low heat.
Place 1.5 cups fresh baby spinach leaves in each of two bowls to assemble your Buddha bowls.
Layer the hot baked beans on top of the fresh spinach.
Next top the beans with the sautéd sweet potatoes and onions.
In the cast iron skillet, heat 1 tbsp olive oil and add 1/2 cup pumpkin seeds. Season to taste with salt and pepper. Stir often and toast the seeds. Garnish your Buddha bowls with the toasted pumpkin seeds
Enjoy!

Keyword buddha bowl, dairy-free, nut-free, plant-based, vegan entree

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