I present to you…
My new favorite Autumn bowl of goodness. An easy bean salad recipe with another wow-able homemade salad dressing.
It’s almost too good to be true.
I know, I know. You’re overwhelmed by sweet potatoes and cauliflower this time of the year but I’ve got a recipe that’s sure to blow your mind and stands out from all the rest.
No need to stress over dinner.
Just print out this recipe and toss everything into a big ol’ bowl. Yes, it’s that easy.
You can’t go wrong here, folks.
You just can’t.
I know you know HOW to roast a sweet potato and cauliflower. (And if you don’t, you’ll learn how to below)
And I’m sure you have a can of black beans in your pantry along with a bag of brown rice. Am I right?
So, you’re half way there already.
If you can’t find snap peas this time of year- no worries- you can use frozen peas instead. Just defrost them before you pop them in this bowl, k?
I wouldn’t want you to have a soggy meal.
This is quite the dish for a weeknight meal and it’s pretty inexpensive, too.
I know you’re all sitting around brainstorming about your Halloween costumes but get over it. Pull out your cat costume from last year or dress in orange and call yourself a pumpkin- you’ve gotta month until Halloween and right now you’ve gotta focus on this meal. Summer was less than a month ago and Autumn is smacking us in the face. It’s time to get cozy inside, warm up with a cup of tea and dig into my Buddha Bowl.
You’re gunna love it.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 1 head cauliflower cut into florets
- 2 large sweet potatoes cut into 1/2 inch cubes
- 4 Tbsp. extra-virgin olive oil divided
- 1 cup brown rice
- 1 15 oz. can black beans, drained and rinsed
- 1 small head finely chopped purple cabbage shredded
- 2 cups snap peas
- 1 stalk celery diced
- 2 cups baby spinach
- 4 large carrots shredded
- 1/4 tsp. chili powder
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. fresh lemon juice
- 2 tsp. finely chopped fresh basil
- Sea salt and freshly ground black pepper to taste
- 1/4 tsp. fresh lemon zest
Preheat oven to 375 degrees F.
Place cauliflower and sweet potato pieces on a baking sheet; drizzle with 2 Tbsp. olive oil and sprinkle with sea salt and pepper. Roast in the oven for 25 minutes or until tender. Remove from oven; set aside.
Meanwhile, cook brown rice according to package directions.
In a large bowl, combine roasted cauliflower, sweet potatoes, brown rice, beans, cabbage, snap peas, celery, spinach and carrots.
In a small bowl, whisk chili powder, vinegar, remaining 2 Tbsp. olive oil, lemon juice, basil, sea salt and pepper; drizzle over cauliflower mixture and toss to combine. Serve.