I think I have found my new favorite crowd-pleaser recipe.

Since we often host family and friends for dinner, I am always on the lookout for easy ways to serve 10+ people.

This has so many of the elements that make taco salad a go-to for us–fresh ingredients and easily customized–but in a fresh, new and exciting way.

It was so much fun to talk with Armando Alvarez about his journey of discovering serious heart disease to now having run 4 half marathons in his 60s.

He talked about how he and his wife will eat a meal like this and laugh about what people think they eat versus what they actually eat.

This is such a delicious, satisfying and nutrient-packed meal and it’s meals like these that allowed Armando to overcome his heart disease and type 2 diabetes to become a long distance runner.

He was delighted to discover that he could still enjoy many of the Cuban flavors he grew up with by simply substituting some of the ingredients.

But Aren’t Buddha Bowls a Lot of Work?

If you’ve ever felt overwhelmed by the ingredient list and steps to put together a Buddha Bowl, you’re not alone.

I know I’ve looked at many recipes and felt that they were just WAY TOO MUCH work for this busy mom of 5. But I was able to throw this bowl together for my lunch this week in about 10 minutes because I had done a few things:

1. Made the dressing in advance during a dressing prep session
2. Set aside cooked quinoa and sweet potatoes from a previous meal.

By planning a second meal around roasted sweet potatoes and quinoa, it was just a matter of getting out greens, tomatoes, smashing avocado and putting it all together.

I often simplify in one way or another . . . sometimes I’ll season the quinoa but not the beans, or vice versa. Honestly you get so much flavor with the dressing that you only have the season the other pieces if you want to.

Armando also makes this authentic by adding air-fried plantains!

My conversation with Armando is one not to miss! His journey of deciding against triple bypass surgery is fascinating and I know left me so excited about the power of my everyday food choices [spoiler alert, saying goodbye to one thing was HUGE for him].

Print Recipe

Cuban Buddha Bowl

Prep Time

45 minutes

Cook Time

30 minutes

Servings

Ingredients

• For the Quinoa:
• 1 cup dried quinoa
• 1 3/4 cups vegetable broth
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons minced flatleaf parsley
• 3 green onions minced
• For the Roasted Sweet Potatoes:
• 2 sweet potatoes peeled and cut into bite sized pieces
• 2 tablespoons olive oil optional
• pinch cinnamon
• kosher salt
• For the Black beans:
• 1 cup canned black beans rinsed and drained.
• For the Smashed Avocado:
• 1/2 large ripe avocado
• 2 teaspoons chopped cilantro
• 1/2 teaspoon lime juice
• salt
• For the Salad:
• 3 cups Greens
• 1 cup Cherry Tomatoes halved
• For the Spicy Lemon Cashew Dressing:
• 1/4 cup cashews
• 1/2 cup hot water
• 1 clove garlic
• 1/8-1/4 teaspoon red pepper flakes (depending on how spicy you like it)
• 3 tablespoons lemon juice
• 2 teaspoons maple syrup/honey or agave
• kosher salt

Prep Time 45 minutes Cook Time 30 minutes Servings Ingredients For the Quinoa: 1 cup dried quinoa 1 3/4 cups vegetable broth 2 teaspoons ground cumin 1/2 teaspoon kosher salt 2 tablespoons minced flatleaf parsley 3 green onions minced For the Roasted Sweet Potatoes: 2 sweet potatoes peeled and cut into bite sized pieces 2 tablespoons olive oil optional pinch cinnamon kosher salt For the Black beans: 1 cup canned black beans rinsed and drained. For the Smashed Avocado: 1/2 large ripe avocado 2 teaspoons chopped cilantro 1/2 teaspoon lime juice salt For the Salad: 3 cups Greens 1 cup Cherry Tomatoes halved For the Spicy Lemon Cashew Dressing: 1/4 cup cashews 1/2 cup hot water 1 clove garlic 1/8-1/4 teaspoon red pepper flakes (depending on how spicy you like it) 3 tablespoons lemon juice 2 teaspoons maple syrup/honey or agave kosher salt

Instructions

1. Preheat the oven to 400 degrees. If not making dressing in advance, soak the cashews in hot water while you prepare other ingredients.

Quinoa:

1. Instant Pot: Add quinoa, vegetable broth, cumin and salt to instant pot liner. Cook at high pressure for one minute, then allow a natural release for at least 12 minutes or until you are ready to eat. Stir in parsley and green onion before serving. [See notes] Stovetop: Combine quinoa, vegetable broth, cumin and salt in a medium pot and bring to a simmer over medium heat. Reduce heat to low and cover for 20 minutes, then turn heat off and allow to rest for 15 minutes longer. Stir in parsley and green onions before serving.

Roasted Sweet Potatoes:

1. Once the quinoa is started, tossed diced sweet potatoes with cinnamon and kosher salt. For oil-free, place on a sheet pan lined with parchment or a silicone mat. Or, microwave sweet potato, cut into chunks and air fry until crispy.

Smashed Avocado:

1. For a quick guacamole, place cut avocado in bowl or on cutting board. Sprinkle with salt and lime juice and cilantro and smash/stir until well combined but chunky.

For the Black Beans

1. Warm the beans in a small pan if desired and season to taste with kosher salt.

For the Dressing:

1. Drain the cashews and add them to a blender with the garlic, red pepper flakes, lemon juice and maple syrup/agave. Puree on high until smooth- season to taste with kosher salt.

For the Salad:

1. Assemble individual bowls with all ingredients or serve buffet style.

Recipe Notes

Quinoa: Alternatively cook quinoa on the stovetop according to package directions, using vegetable broth as your liquid.

Make this your own and feel free to simplify as needed!

 

Original recipe from HeatherChristo.com