With a bed of fluffy green rice, roasted sweet potatoes, black beans and vegan cilantro lime crema, this is the ultimate winter nourish bowl. Easy to make and perfect for meal prep!
I just couldn’t not start the New Year off with a new buddha bowl recipe! They’re always such a hit around here and they’re the perfect way to get in lots of goodness and flavor in one meal!
These nourish bowls have a few different steps and components, so it seems complicated, but I promise it’s really simple when you break it all down!
A nourish bowl is basically the same thing as a buddha bowl, just with a different name. They’re healthy, easy to make recipes that are perfect for meal prep or a grab and go lunch.
These bowls have a whole grain (rice), veggies (mixed greens), protein (black beans and/or salmon) and healthy fats (avocado and the dressing) for a nourishing and balanced bowl.
If you love this recipe, try my sweet potato falafel bowls next!
GREEN RICE. My Mexican green rice makes up the base of this recipe and adds so much flavor. You can also use my cilantro lime rice for a different flavor variation!
SWEET POTATOES. The sweet potatoes are tossed with spices like garlic and paprika and roasted until soft.
BLACK BEANS. It’s so easy to spruce up a can of black beans with some spices. Warm them up on the stove and they’re the perfect plant based protein in these nourish bowls.
DRESSING. My cilantro lime crema is the star of the show in my cauliflower tacos, but it rounds out the flavors of these buddha bowls SO well.
VEGGIES. I didn’t add any specific veggies to this recipe, but I’ll often add a handful of arugula or roast up some bell peppers with the sweet potatoes for some extra fiber.
How to make nourish bowls
If you haven’t already, make the green rice so it’s ready to go.
Preheat the oven to 425 degrees Fahrenheit. Peel and cube the sweet potatoes and add to a bowl with the olive oil, paprika, garlic powder and salt. Toss to combine.
Transfer to a baking sheet lined with parchment paper and bake for 30-35 minutes or until fork tender and slightly crispy.
Meanwhile, drain the black beans, but don’t rinse them and add to a pot with all seasonings and lime juice. Let simmer for about 5 minutes until warm.
Once the sweet potatoes are done, assemble your bowls with a base of leafy greens, green rice, roasted potatoes, black beans, avocado and finish with cilantro lime crema.
You can store these bowls as prepared, with all ingredients mixed together, or with the ingredients separate.
It doesn’t make too much of a difference, but I do suggest keeping the greens and dressing separate from everything else until you’re ready to serve, just to keep things more fresh!
Add more protein!
I love adding my air fryer salmon on top of these bowls for extra protein, but I promise they are delicious as is. Another option is my lemon pepper tofu to keep these vegan.
The beauty of nourish bowls and macro bowls of all kinds is that they’re very versatile. You can swap in or out anything you wish.
I usually add salmon, a large handful of leafy greens and some extra avocado for good measure. Feel free to add some hot sauce for spice, roasted onion or leave out the greens. Anything goes!
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Green Rice Nourish Bowls
by: claire cary
- 1 batch green rice
- 2 cups leafy green of choice I like sauteed kale, see notes
- 1 batch cilantro lime crema
- 1 ripe avocado
- fresh cilantro for garnish
- 4 cups chopped and peeled sweet potatoes
- 2 tbsp olive oil
- 1 ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 1 can black beans
- ½ tsp paprika
- ½ tsp chili powder
- 1 tbsp lime juice
- If you haven't already, make the green rice so it's ready to go.
- Preheat the oven to 425 degrees Fahrenheit. Peel and cube the sweet potatoes and add to a bowl with the olive oil, paprika, garlic powder and salt. Toss to combine.
- Transfer to a baking sheet lined with parchment paper and bake for 30-35 minutes or until fork tender and slightly crispy.
- Meanwhile, drain the black beans, but don't rinse them and add to a pot with all seasonings and lime juice. Let simmer for about 5 minutes until warm.
- Once the sweet potatoes are done, assemble your bowls with a base of leafy greens, green rice, roasted potatoes, black beans, avocado and finish with cilantro lime crema.
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