El Buddha Bowl Recipe
brown rice and quinoa blend, pepita chimichurri, portobello mushroom, epazote black beans, sweet potato, avocado, pickled habanero and red onion, organic mixed greens tossed with jalapeño vinaigrette, topped with spiced pepitas, chipotle cashew crema
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Ingredients
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Grains
Vegetables
Beans
Chimichurri Sauce
Vinaigrette
Chipotle Cashew Crema
Toppings
Method
Preparing the Grains
- 1
Cooking the Vegetables
- 2
Roast Portobello and Sweet Potato
Preheat the oven to 400°F (200°C). Slice the sweet potato into rounds and toss with olive oil, salt, and pepper. Place on a baking sheet along with the whole portobello mushrooms. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
- 3
Pickle the Red Onion and Habanero
Thinly slice the red onion and habanero. In a small bowl, combine with 1/2 cup of vinegar, a pinch of salt, and let sit for at least 15 minutes while preparing the rest of the dish.
Preparing Beans
- 4
Heat Black Beans
In a small saucepan, heat the canned black beans over medium heat. Add 1 tsp of epazote and cook for about 5 minutes until warmed through.
Making Chimichurri Sauce
- 5
Blend Chimichurri
In a food processor, combine the pepitas, parsley, garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and adjust seasoning to taste.
Making Vinaigrette
- 6
Prepare Jalapeño Vinaigrette
In a small bowl, whisk together olive oil, lime juice, and minced jalapeño pepper. Set aside.
Making Chipotle Cashew Crema
- 7
Blend Cashew Crema
Drain the soaked cashews and blend them with the chipotle pepper and lemon juice until smooth and creamy. Add water as needed to reach desired consistency.
Assembling the Buddha Bowl
- 8
Combine and Serve
In a large bowl, layer the cooked grains, roasted sweet potatoes, portobello mushrooms, warmed black beans, and mixed greens. Top with sliced avocado, pickled red onion and habanero, chimichurri, jalapeño vinaigrette, chipotle cashew crema, and spiced pepitas. Serve immediately.
