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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!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Salad
Cuisine dairy-free, plant-based, vegan, vegetarian
Servings 2 servings
Calories 587 kcal


  • cast iron skillet
  • sauce pan


  • 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


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