Roasted Buddha Bowl With Sweet Potato
rafael
This is your chance to get artistic, arrange your ingredients in a beautiful masterpiece.
People: 1
35 min

Ingredients

0.5
Avocado
0.75
Carrot
3
Cherry Tomatoes
40 grams
Corn
80 grams
Kidney Beans
1 tbsp
Lime
1 tbsp
Olive Oil
0.25
Papaya
2 tbsp
Peanut Butter
45 grams
Peanuts
50 grams
Sweet Potato

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Prep

  1. Peel and cut your carrot and sweet potato so that they all have a similar size and shape.
  2. Slice your avocado and papaya into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Cut and squeeze your lime so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Carrot, Corn, Kidney Beans and Sweet Potato, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Cherry Tomatoes and roast for another 15 minutes.
  2. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix avocado, carrot, corn, kidney beans and sweet potato together in a bowl.
  2. Mix lime and peanut butter together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Avocado, Papaya and Peanuts on top.