This buddha bowl is a go-to in our house for both lunches and dinners. See the pictures below for ideas on how best to pack this for on-the-go!
Taco Tuesday Inspired Buddha Bowl
- 1 T olive oil
- 1 large sweet potato, peeled, cubed
- 1 box baby spinach leaves pre-washed
- 1/2 c salsa
- 2 avocados peeled, sliced
- 14.5 oz can black beans rinsed
- 1 c plantain chips
Preheat oven to 400F degrees. In a 9x13 baking pan, toss sweet potatoes and olive oil. Cook for 45 minutes, tossing at 15 minute increments. Set aside to cool.
In large bowls, evenly divide spinach leaves.
Top with even portions of salsa, avocados, beans, plantain chips, and sweet potatoes.
Mix, as desired, and enjoy!