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!
It all starts with a base of my new favorite Mexican Inspired Green Rice, which then gets layered with crispy roasted sweet potatoes, chili lime black beans and finished off with my cilantro lime crema.
I also like to throw some leafy greens into the mix (because why not), but tbh these bowls are good with just about anything.
Roasted peppers, onions, or even my chili lime salmon if you want some extra protein! I call these nourish bowls or buddha bowls, but macro bowls also fits the bill!
You 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.
Instructions
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.
Storage tips
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!
Variations
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
Ingredients
Bowl
- 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
Sweet Potatoes
- 4 cups chopped and peeled sweet potatoes
- 2 tbsp olive oil
- 1 ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
Black Beans
- 1 can black beans
- ½ tsp paprika
- ½ tsp chili powder
- 1 tbsp lime juice
Instructions
- 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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