One bite into this fall buddha bowl and you’ll want to dive right in head first! A buddha bowl is basically a bowl so filled to the brim with food that it looks like buddha’s belly. Now, that’s my kind of meal, especially when it involves baked American & Japanese sweet potato, kidney bean mash, brown rice, and homemade tortilla chips. This big bowl of vegan, plant-based goodness makes the perfect fall dinner!
This entire bowl is vegan, gluten-free, oil-free, and nut-free! It’s very abundant and full of warming foods high in fiber and protein. I basically love anything that I can pile up and eat straight out of the bowl, so buddha bowls are the perfect meal for me. It’s amazingly healthy and I find it really healing for my body to have a big bowl so full of nutrients and natural foods.
I can’t really say which part of the buddha bowl is the best, because it’s the combination of flavors that’s so amazing. I chopped up both Japanese and American sweet potato, then boiled them and roasted them in the oven. This will give you the most perfect, fluffy & crispy potatoes guaranteed. They’ll be perfectly crispy on the outside and soft on the inside.
While the potatoes are baking, simply mash the kidney beans and add in some sea salt and nutritional yeast. This 3-ingredient kidney bean mash goes great with the homemade tortilla chips or you could even eat it as a side dish on its own. I made the chips by simply baking corn tortillas in the oven for a couple of minutes until crispy! You’ve probably noticed I don’t use any oil in most of my recipes because I’ve found it’s unnecessary. The food I make tastes just as delicious without it and it keeps it lower in fat.
Use your cooked brown rice as the base, then top it with the baked sweet potato, kidney bean mash, and tortilla chips to complete your buddha bowl. It may sound complicated, but I put this together all within 30 minutes. Once you get to it, you’ll realize just how easy it can be!
I always end up mixing my bowl up and getting it all messy after taking photos. It tastes best all mixed together in my opinion. Plus, it’s really yummy if you scoop up this mixture with the tortilla chips. If you try making this recipe, please share with me on Instagram @asunshinemission!
- 1 American sweet potato
- 1 Japanese sweet potato
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 (400 grams) can of red kidney beans, no salt added
- 1 tbsp nutritional yeast
- 1/4 tsp Himalayan sea salt
- 1 pack of corn tortillas
- 3 cups of brown rice, cooked
- Preheat the oven to 225 degrees Celsius.
- Cut your sweet potatoes into large bite-sized chunks.
- Place them in a pot, cover, and boil over medium-high heat for 4 minutes.
- Drain the water out of the pot, keeping potatoes in the pot still.
- Add onion and garlic powder on top of the potatoes, put the lid back on the drained pot, and shake until potatoes are evenly coated with the spices.
- Transfer potatoes to a baking sheet lined with parchment paper.
- Bake for 25-30 minutes.
- Drain kidney beans and place in a small bowl.
- Mash them with a fork.
- Add in salt and nutritional yeast and mix until well combined.
- Break the corn tortillas into medium-sized triangles with your hands.
- Place on a baking sheet lined with parchment paper.
- Place in the oven at 225 degrees Celsius for 3-5 minutes.
- Watch them closely and be sure to take them out when the edges start to brown.
- Add desired amount of brown rice to a large bowl.
- Top with baked sweet potatoes, kidney bean mash, and tortilla chips.
- Dig in!