Nourishing Black Bean & Avocado Buddha Bowls with Turmeric Tahini Dressing
ErewhonNourishing Black Bean & Avocado Buddha Bowls with Turmeric Tahini Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic avocado oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Spiced Black Beans
- 1 1/2 cups organic black beans, cooked, or 1 (15-ounce) can, rinsed and drained
- 1/4 cup organic red onion, finely diced
- 1 clove organic garlic, minced
- 1/2 teaspoon organic cumin, ground
- 1/4 teaspoon organic chili powder
- 1/4 teaspoon organic smoked paprika
- 1/4 cup organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini, creamy
- 2 tablespoons organic lemon juice, freshly squeezed
- 1 tablespoon organic extra virgin olive oil
- 1 teaspoon organic maple syrup, pure
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon pink Himalayan salt
- 3 tablespoons filtered water, or more, to thin
For Assembling the Bowls
- 2 cups organic quinoa, cooked
- 2 organic avocado, ripe, sliced
- 1 cup organic cherry tomatoes, halved
- 1 cup organic microgreens, such as arugula or mixed greens
- 1/4 cup organic pumpkin seeds, raw, for garnish
- 1/4 cup organic fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This high heat will ensure perfectly caramelized sweet potatoes.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, toss the diced organic sweet potatoes with organic avocado oil, pink Himalayan salt, and freshly ground organic black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through. Sweet potatoes are rich in beta-carotene, supporting vision and immune health.
⏱️ 30 min•🌡️ 400
- 3
While the sweet potatoes roast, prepare the spiced black beans. In a medium saucepan, heat a small amount of organic avocado oil over medium heat. Add the finely diced organic red onion and sauté for 3-4 minutes until softened. Add the minced organic garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the organic cumin, organic chili powder, and organic smoked paprika. Cook for 30 seconds, allowing the spices to bloom. Add the rinsed and drained organic black beans, organic vegetable broth, pink Himalayan salt, and organic black pepper. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the liquid has mostly absorbed and the beans are heated through. Black beans provide excellent plant-based protein and fiber.
⏱️ 7 min
- 5
While the beans simmer, prepare the Turmeric Tahini Dressing. In a small bowl, whisk together the organic tahini, organic lemon juice, organic extra virgin olive oil, pure organic maple syrup, organic ground turmeric, organic garlic powder, and pink Himalayan salt. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Turmeric is a powerful anti-inflammatory, and tahini offers healthy fats and minerals.
⏱️ 5 min
- 6
To assemble the Buddha bowls, divide the cooked organic quinoa among four serving bowls. Quinoa is a complete protein and gluten-free grain, providing sustained energy.
⏱️ 2 min
- 7
Arrange equal portions of the roasted sweet potatoes, spiced black beans, sliced organic avocado, halved organic cherry tomatoes, and organic microgreens over the quinoa in each bowl. Avocados are rich in monounsaturated fats, promoting heart health.
⏱️ 5 min
- 8
Drizzle generously with the Turmeric Tahini Dressing. Garnish with raw organic pumpkin seeds for added crunch and healthy fats, and fresh chopped organic cilantro for a burst of flavor. Serve immediately and enjoy this vibrant, nutrient-dense meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonNourishing Black Bean & Avocado Buddha Bowls with Turmeric Tahini Dressing
Ingredients
For the Roasted Sweet Potatoes
- 2 organic sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 tablespoon organic avocado oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon organic black pepper, freshly ground
For the Spiced Black Beans
- 1 1/2 cups organic black beans, cooked, or 1 (15-ounce) can, rinsed and drained
- 1/4 cup organic red onion, finely diced
- 1 clove organic garlic, minced
- 1/2 teaspoon organic cumin, ground
- 1/4 teaspoon organic chili powder
- 1/4 teaspoon organic smoked paprika
- 1/4 cup organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon organic black pepper, freshly ground
For the Turmeric Tahini Dressing
- 1/4 cup organic tahini, creamy
- 2 tablespoons organic lemon juice, freshly squeezed
- 1 tablespoon organic extra virgin olive oil
- 1 teaspoon organic maple syrup, pure
- 1/2 teaspoon organic ground turmeric
- 1/4 teaspoon organic garlic powder
- 1/4 teaspoon pink Himalayan salt
- 3 tablespoons filtered water, or more, to thin
For Assembling the Bowls
- 2 cups organic quinoa, cooked
- 2 organic avocado, ripe, sliced
- 1 cup organic cherry tomatoes, halved
- 1 cup organic microgreens, such as arugula or mixed greens
- 1/4 cup organic pumpkin seeds, raw, for garnish
- 1/4 cup organic fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This high heat will ensure perfectly caramelized sweet potatoes.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, toss the diced organic sweet potatoes with organic avocado oil, pink Himalayan salt, and freshly ground organic black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through. Sweet potatoes are rich in beta-carotene, supporting vision and immune health.
⏱️ 30 min•🌡️ 400 - 3
While the sweet potatoes roast, prepare the spiced black beans. In a medium saucepan, heat a small amount of organic avocado oil over medium heat. Add the finely diced organic red onion and sauté for 3-4 minutes until softened. Add the minced organic garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the organic cumin, organic chili powder, and organic smoked paprika. Cook for 30 seconds, allowing the spices to bloom. Add the rinsed and drained organic black beans, organic vegetable broth, pink Himalayan salt, and organic black pepper. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the liquid has mostly absorbed and the beans are heated through. Black beans provide excellent plant-based protein and fiber.
⏱️ 7 min - 5
While the beans simmer, prepare the Turmeric Tahini Dressing. In a small bowl, whisk together the organic tahini, organic lemon juice, organic extra virgin olive oil, pure organic maple syrup, organic ground turmeric, organic garlic powder, and pink Himalayan salt. Gradually whisk in the filtered water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Turmeric is a powerful anti-inflammatory, and tahini offers healthy fats and minerals.
⏱️ 5 min - 6
To assemble the Buddha bowls, divide the cooked organic quinoa among four serving bowls. Quinoa is a complete protein and gluten-free grain, providing sustained energy.
⏱️ 2 min - 7
Arrange equal portions of the roasted sweet potatoes, spiced black beans, sliced organic avocado, halved organic cherry tomatoes, and organic microgreens over the quinoa in each bowl. Avocados are rich in monounsaturated fats, promoting heart health.
⏱️ 5 min - 8
Drizzle generously with the Turmeric Tahini Dressing. Garnish with raw organic pumpkin seeds for added crunch and healthy fats, and fresh chopped organic cilantro for a burst of flavor. Serve immediately and enjoy this vibrant, nutrient-dense meal!
⏱️ 1 min