Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

A delicious and healthy vegan sweet potato buddha bowl recipe that everyone will love. Perfectly roasted sweet potatoes, seasoned cooked black beans, and sautéed garlicky kale all topped with an incredible avocado cream sauce.

FOR THE ROASTED SWEET POTATOES
2 cups Diced sweet potatoes
1 tbsp Olive oil
1 tbsp Garlic powder
1 tbsp Chili powder
1 tsp Kosher salt
1/4 tsp Ground black pepper
FOR THE BLACK BEANS
1 tbsp Olive oil
1/4 cup Red onion (diced or minced)
1 Red or green bell pepper (diced or minced)
1 tbsp minced garlic
1 (15 oz) can black beans (drained and rinsed well)
2 tablespoons taco seasoning – I used store-bought
1/2 tsp Kosher salt
1/4 tsp Ground black pepper
FOR THE KALE
1 tbsp Olive oil
1 tbsp Minced garlic
1 Bunch of kale (about 4 cups chopped)
1/4 cup Vegetable stock (or dry white wine)
Kosher salt and black pepper (to taste)
FOR THE AVOCADO CREAM SAUCE
1/2 Ripe avocado
1/4 cup Greek yogurt (1/4 cup plain coconut yogurt for vegan option)
1 tbsp Red wine vinegar
1 tbsp Honey
The juice of 1 lime (about 2 tablespoons)
1/4 cup Torn cilantro
1/4 cup Torn parsley
Kosher salt and black pepper (to taste)

2 cup s Diced sweet potatoes 1 tbsp Olive oil 1 tbsp Garlic powder 1 tbsp Chili powder 1 tsp Kosher salt 1/4 tsp Ground black pepper 1 tbsp Olive oil 1/4 cup Red onion (diced or minced) 1 Red or green bell pepper (diced or minced) 1 tbsp minced garlic 1 (15 oz) can black beans (drained and rinsed well) 2 tablespoons taco seasoning – I used store-bought 1/2 tsp Kosher salt 1/4 tsp Ground black pepper 1 tbsp Olive oil 1 tbsp Minced garlic 1 Bunch of kale (about 4 cups chopped) 1/4 cup Vegetable stock (or dry white wine) 1/2 Ripe avocado 1/4 cup Greek yogurt (1/4 cup plain coconut yogurt for vegan option) 1 tbsp Red wine vinegar 1 tbsp Honey 1/4 cup Torn cilantro 1/4 cup Torn parsley

ROAST THE SWEET POTATOES
Preheat the oven to 425° F and place the diced sweet potato into a mixing bowl, pour in one tablespoon of olive oil, one tablespoon of garlic powder, one tablespoon chili powder and some salt and pepper and toss well. Spray a baking sheet with cooking spray, pour the seasoned sweet potatoes onto the baking sheet in a single layer and bake in the oven for 25 minutes. Remove and set aside.
COOK THE BLACK BEANS
Heat a cast-iron pan on the stove with one tablespoon olive oil. Add in the onions and peppers, sprinkle with salt and pepper. Cook for 2-3 minutes. Add in one tablespoon of the minced garlic and toss — Cook for 1 minute. Add in the black beans and taco seasoning and toss them with the onions, peppers, and garlic. Cook for 2 minutes. Place the black beans into a bowl and set aside.
SAUTE THE KALE
In the same pan, you used to cook the black beans, heat one tablespoon of olive oil. Add in one tablespoon of the garlic and cook for one minute. Toss in the sliced kale and stir everything together to coat the kale in the oil and garlic. Pour in a little veggie stock or dry white wine for added flavor. Sprinkle with salt and pepper.
MAKE THE AVOCADO CREAM SAUCE
Place the avocado, greek yogurt, red wine vinegar, one tablespoon olive oil, the remaining minced garlic, honey, cilantro, parsley, lime juice, salt and pepper into a blender and blend on high until it forms a creamy sauce.
BUILD YOUR BUDDHA BOWL
Divide the roasted sweet potato, cooked black beans and half of the sautéed kale between bowls. Top with some of the avocado cream sauce and enjoy!
NOTES
You can swap out the kale with spinach, but you will want about 4 cups since it cooks down more than the kale. You could also swap out the kale with sliced collard greens.
All of the components (sweet potatoes, kale, black beans, and sauce) can be made ahead and stored in the fridge for up to 3 days. When ready to eat, build your buddha bowl, heat it in the microwave and top it with some of the avocado cream sauce.
I like to top this with some cilantro or parlsey for a nice herby finish.