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.
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Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
Ingredients
- 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
Instructions
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Preheat oven to 375 degrees F.
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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.
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Meanwhile, cook brown rice according to package directions.
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In a large bowl, combine roasted cauliflower, sweet potatoes, brown rice, beans, cabbage, snap peas, celery, spinach and carrots.
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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.
Made this for dinner tonight… is a good, satisfying, and filling dish. Thanks, Amy!
Yay!!!!!
There is not one thing that I don’t love about this!
Wow, this looks amazing! I am always looking for different ways to make a salad. I love the idea of using cauliflower in salad..yum!
If my planted from seed Cauliflower would have headed, I could make this right now! Now I need a trip to the farmer’s market! Looks great
This really look delicious. I’ve been looking for other recipes to make with black beans since we only have them in burritos, tacos, nachos or enchiladas. I like the idea of having black beans in a fresh salad because is something I can make real quick, its healthy and I can take to work for lunch. Haven’t tried balsamic vinegar yet, so excited to try it out in this recipe!
Can’t wait to try it out!!
Roasted Cauliflower and Black Bean Buddha Bowl with Basil Lemon Dressing looks delicious! 🙂
i love brown rice.
This looks delicious and easy to make! Thanks
yum I just love roasted cauliflower