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BBQ Buddha Bowl [Vegan, Gluten-Free]

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Buddha bowls usually consist of vegetables, starch, and protein and this particular bowl showcases all of those ingredients in an especially fantastic fashion. This particular bowl has a smokey BBQ sweet potato, creamy guacamole, fiery fiesta corn, and some hummus and chips finish the meal off. This colorful bowl will satisfy all of your food cravings in one fell swoop.

BBQ Buddha Bowl [Vegan, Gluten-Free]

Ingredients

For the Vegetables:

  • 1 large sweet potato, cut lengthwise
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 yellow onion, sliced
  • Your favorite BBQ spice rub
  • Smoked paprika
  • Pink Himalayan salt
  • Grapeseed or coconut oil

For the Guacamole:

  • 1-2 ripe avocados
  • 1/2 a lime, juiced
  • 1/2 jalapeño, finely chopped
  • 1/2 red hot pepper, finely chopped (optional)
  • 1/4 cup finely chopped red onion
  • 1-2 teaspoons garlic paste
  • 1 teaspoon cilantro
  • A pinch of salt and pepper

For the Corn Fiesta:

  • 1 14-ounce can corn, no salt added
  • 1/4 red onion, finely chopped
  • 1/4 jalapeño,  pepper, finely chopped
  • 1/2 red hot pepper, finely chopped
  • 1 tablespoon grapeseed or canola oil
  • 1 tablespoon white vinegar
  • A pinch of salt and pepper

For the Garnish:

  • Cherry or grape tomatoes
  • Hummus
  • Corn chips

Preparation

To Make the Vegetables:

  1. Using a large grill pan, either on the stove on the BBQ, heat pan with oil.
  2. Once the oil is hot, add the sweet potatoes, ensuring they don’t overlap each other. Brush the tops with some of the oil and sprinkle your seasonings (the BBQ rub, smoked paprika, and salt and pepper) on them. If you have room, you can grill the other vegetables at the same time. If not, see step five.
  3. Cover and cook them for 5-8 minutes.
  4. Flip the sweet potatoes and season them again. Cook them for another 5-7 minutes or until they begin to crisp up. The timing will be different depending on cooking method. Remove the potatoes from the heat and set them aside in a warming tray.
  5. If you need it, add another glug of oil to the pan. Toss on the rest of the vegetables (broccoli, onions, and red peppers).
  6. Sirt them around to coat them in the oil. Season them with the same seasonings as above.
  7. Grill them for 10-12 minutes, until vegetables have softened and begin to brown.

To Make the Rest:

  1. While the vegetables are grilling, you can prepare the guacamole. Toss all ingredients into a bowl and mix them with a spoon to the consistency of your liking.
  2. In a medium bowl, add the ingredients for the fiesta corn and mix them to combine well. Set this aside.
  3. Line your bowl or plate with fresh greens and add the roasted vegetables, corn, guacamole, tomatoes, corn chips, and hummus.

Nutrional Information

Total Calories: 1336 | Total Carbs: 156 g | Total Fat: 65 g | Total Protein: 24 g | Total Sodium: 695 g | Total Sugar: 35 g

Calculation not including BBQ spice rub or the salt and oil used for vegetables. Calculation also does not include garnishes.

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AUTHOR & RECIPE DETAILS


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Plant Tribe is a vegan food blog that aspires to help others lead a plant-based lifestyle by creating and sharing beautiful plant-based recipes.


 

 

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