Buddha bowl
Ingredients:
- 1 Japanese Sweet Potato
- 1⁄2 Head Of Asparagus
- 5–6 Leaves Kale
- 1 Red Pepper
- 2 Carrots
- 1⁄4 Cup Walnuts
- Handful Of Cilantro
- 1⁄2 Tsp Blueprint Extra Virgin Olive Oil
- Handful Of Green
- Onions
- Lemon
- Handful Of Chopped Dill
- 1⁄2 Cup White Beans
- 1 Tbsp Apple Cider
- Vinegar
- 1⁄2 Tsp Cumin Seeds
Instructions:
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Poke a few holes in the sweet potato and slightly cover with Blueprint Extra Virgin Olive Oil. Roast the Japanese sweet potato for 45 minutes to 1 hour at 400°F. Once roasted, pull out of the oven, cut in half, and top with green onions and cilantro.
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Roast the red pepper in the oven for 25–30 mins at 400°F. Thinly slice the pepper after roasting.
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Trim off the woody ends of the asparagus and boil in 1–inch water in a large skillet for 2–5 minutes.
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Rinse and drain the white beans. Top beans with juice of 1 lemon and a handful of chopped dill.
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Shred the carrots and massage with apple cider vinegar and cumin seeds.
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Chop the kale, add a splash of Extra Virgin Olive Oil, and massage kale with your hands until kale softens.
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Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon juice.
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