Buddha Bowl + dressing

Source

Ingredients

Display units in Metric

1	large	sweet potato
1		ripe avocado
1		tin black beans cold rinsed and drained
1		carrot
¹⁄₄		purple onion
		For the Dressing:
1	clove	garlic minced
1	tbsp	ginger chopped
1	pinch	sea salt
1	tbsp	soy sauce
1	tbsp	fresh lemon juice
1		drop doTERRA lemon essential oil optional but highly recommended
2	tbsp	olive oil
1	tbsp	maple syrup
2	tbsp	sasame tahini

Preheat oven to 350˚F (180˚C)

Slice the sweet potato into bite-sized pieces, drizzle it with olive oil and place it on a baking tray in the oven for 45 minutes.

While the sweet potato cooks begin making rice or quinoa that serves for 2 according to package instructions.

Just before the sweet potato finishes roasting start arranging the sides into bowls. Grate a carrot, slice avocado, chop purple onion, rinse a tin of black beans and place divided into each bowl.

Stir the dressing together in a bowl, pour it over the sweet potato; finally serve + enjoy.

Preheat oven to 350˚F (180˚C)
Slice the sweet potato into bite-sized pieces, drizzle it with olive oil and place it on a baking tray in the oven for 45 minutes.
While the sweet potato cooks begin making rice or quinoa that serves for 2 according to package instructions.
Just before the sweet potato finishes roasting start arranging the sides into bowls. Grate a carrot, slice avocado, chop purple onion, rinse a tin of black beans and place divided into each bowl.
Stir the dressing together in a bowl, pour it over the sweet potato; finally serve + enjoy.

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