Loaded Sweet Potato Buddha Bowls

Loaded Sweet Potato Buddha Bowls

I've been trying to get more creative with the way I use fruits and veggies in my diet so far this year. Earlier this week I made an Orange Cranberry Ginger Smoothie that gave my energy and immune system an extra boost with a flavor combination I never would've expected to taste so good. And last week I made a One Pot Red Lentil Curry using the simplest spices for the most flavorful meal with tons of plant protein - bonus!

I've been incorporating different flavors and foods in my diet this month because I read an article recently that the more color on your plate, the more health benefits you are likely to be taking in. Variety is important to a balanced diet which is why I'm dedicating January to colorful foods!

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I've made so many dishes spotlighting sweet potatoes already on i am rorie. One of my favorites is the Sweet Potato Kielbasa Skillet because of it's high protein and strong source of fiber. It's an easy meal that only requires minimal prep time and cleaning. There's also my Sweet Potato Ginger Soup when I need extra vitamins and a light digestive detox.

Buddha bowls are the best way to get rid of any extra leftovers you have occupying prime real estate in your fridge. Besides, saying "buddha bowls" over "leftover night" sounds way more appealing, right?

I love re-using leftovers in a new meal like this because it can significantly reduce your household's food waste. There's nothing I hate more than throwing away food, especially when I could have easily "re-purposed" it

I also use this "recipe template" when I have limited fresh food in my fridge but a whole stock of frozen food.

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Making the sweet potato the actual bowl, though, is an excellent way to fully combine the flavors. It can also make transporting this meal for lunch a little easier and possibly cleaner, too. Why not get creative with your food, especially when it could become Instagram worthy!

The ingredients and instructions I provide are merely a template or example to help you get started on this leftover-fueled culinary exposition. Since this is leftovers focused, I have no idea what may be in your fridge and what flavors would mesh well. This post is simply to direct you towards reducing your own food waste by utilizing most of what you have already prepared in your fridge.

Ingredients

One large sweet potato makes two servings.

  • 1 large sweet potato
  • 1 cup canned black beans
  • 1 cup frozen corn (precooked)
  • 1 cup precooked quinoa 
  • red salsa
  • Optional: garlic hummus or dip and fresh cilantro
  1. Preheat your oven to 425 degrees. Using a fork, poke holes in your sweet potato's skin. Once the oven has fully heated, place your sweet potato in the oven, cooking for 45 minutes.
  2. After 45 minutes, remove the sweet potato from the oven, and allow to cool for 5 minutes. After 5 minutes have passed, cut the potato in half long ways (as shown above). 
  3. Start adding your desired "fillings". I used quinoa and black beans for some protein, corn, salsa, and a dollop of Trader Joe's Garlic Dip topped with fresh cilantro.
  4. If this meal is only for you, save the other half and take it for lunch tomorrow!

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