Mediterranean Buddha Bowl with Roasted Sweet Potatoes and Black Beans
This Mediterranean Buddha bowl is a hearty and healthy meal that's perfect for lunch or dinner. It's packed with roasted sweet potatoes, black beans, red onion, cucumber, tomatoes, and feta cheese, and it's drizzled with a lemony tahini dressing. The sweet potatoes are roasted until they're tender and slightly browned, and the black beans add a boost of protein. The red onion, cucumber, and tomatoes add a refreshing crunch, and the feta cheese adds a salty tang. The lemony tahini dressing is the perfect finishing touch, adding a bright and flavorful acidity to the dish.
Buddha bowls are a relatively new invention, but they've quickly become a popular meal option for people who are looking for a healthy and satisfying meal. They're typically made with a base of grains, beans, or lentils, and then topped with a variety of vegetables, fruits, and proteins. This Mediterranean Buddha bowl is a variation on the classic Buddha bowl, and it features a unique blend of flavors and textures. The roasted sweet potatoes add a natural sweetness to the dish, while the black beans provide a boost of protein. The red onion, cucumber, and tomatoes add a refreshing crunch, and the feta cheese adds a salty tang. The lemony tahini dressing is the perfect finishing touch, adding a bright and flavorful acidity to the dish. The inspiration for this recipe came from a trip to the Mediterranean coast. I was particularly impressed by the vibrant flavors and fresh ingredients that were used in the local cuisine. I wanted to create a dish that would capture the essence of Mediterranean cooking, and this Buddha bowl is the result. It's a delicious and healthy meal that's perfect for any occasion.
Mediterranean Buddha Bowl with Roasted Sweet Potatoes and Black Beans Mediterranean Buddha Bowl with Roasted Sweet Potatoes and Black Beans Mediterranean Buddha Bowl with Roasted Sweet Potatoes and Black Beans Mediterranean Buddha Bowl with Roasted Sweet Potatoes and Black Beans
Prep time: 15 | Cook time: 30 | Serves: 2
Ingredients
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • Lemon-tahini dressing (see recipe below)
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  3. While the sweet potatoes are roasting, prepare the lemon-tahini dressing by whisking together lemon juice, tahini, olive oil, salt, and pepper.
  4. Assemble the bowls by layering the roasted sweet potatoes, black beans, red onion, cucumber, tomatoes, and parsley.
  5. Drizzle with lemon-tahini dressing.
  6. Top with crumbled feta cheese, if desired.
Why It Works
  • The roasted sweet potatoes are tender and slightly browned, adding a natural sweetness to the dish.
  • The black beans add a boost of protein and a hearty texture.
  • The red onion, cucumber, and tomatoes add a refreshing crunch and a variety of flavors.
  • The feta cheese adds a salty tang and a creamy texture.
  • The lemony tahini dressing is the perfect finishing touch, adding a bright and flavorful acidity to the dish.