Those of you who follow Small Steps of Change over on Facebook may have seen that I am following a vegetarian diet for the next three weeks. I am NOT interested in being a full time vegetarian but rather I’m looking to incorporate more whole food plant based foods into our family meal plan.

While meal planning for this first vegetarian week, I came across this post by the Minimalist Baker. I had never heard of a buddha bowl. According to Eat This, a buddha bowl is

 “Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like  quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor.  Depending on the recipe you choose to follow, the dish can contain a whole rainbow of ingredients and be seasoned in any number of ways, but the basic formula always remains the same. And the best part is, just about every Buddha bowl out there is simple to make and jam-packed with filling nutrients and vitamins that aid weight loss and overall health”
source
So I decided to create a my own Minimalist Baker inspired buddha bowl. It was DELICIOUS!! Of note, I had very little faith that this meal was going to turn out so I didn’t take many pictures of the prep!
Ingredients
3 sweet potatoes, peeled & diced
1 onion, diced
2 garlic cloves, minced
Olive oil
Vegetarian Stock
1 can cannelini beans, drained & rinsed
Kale
1 tsp curry powder
Salt & pepper to taste
Directions
1. In a pan, heat olive oil over medium heat. Add onion and garlic. Sweat for 5 minutes
2. Add sweet potatoes and cover with vegetable stock.
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3. Allow to boil and then simmer over low heat until potatoes are soft
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4. Meanwhile, in a second pan, heat olive oil over medium-high heat.
5. Add cannelini beans, salt and pepper and curry powder. Swirl them around in the pan.
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6. Drain potatoes, onion and garlic but reserve the stock!
7.  Once skins of the cannelini beans have begun to brown, add in kale, potatoes, onions, & garlic. Saute for 5-10 minutes or until kale is wilted.
8. Add vegetable stock to the pan if needed to prevent burning of the beans!
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Options: top with some grated Parmesan cheese, serve over rice or quinoa, lick the bowl.
I can see endless creations with these buddha bowls!
What would you put in yours???

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