Mexican-Style Buddha Bowl

A delicious Mexican dinner for your family to love. Create your own Mexican Buddha bowls.


Serves
4

INGREDIENTS

Dressing

METHOD

  • Roast sweet potatoes either the day of or up to 5 days before.
  • The day of cook or up to 5 days before cook the barley.
  • The day of assemble the rest of the ingredients for the bowls and prepare the salad dressing: whisk together lime juice, oil and honey. Set aside. Can be made up to two days in advance.
  • Heat a large frying pan over medium heat. Add oil, chili powder and the cooked sweet potatoes, sauté until the sweet potatoes are heated through.
  • In a medium bowl, toss together the black beans and the salsa.
  • Remove from heat and assemble the bowls. Each bowl will contain: ½ cup of barley, ¼ of the cooked sweet potatoes, ¼ of the black beans, ¼ of the cilantro, ¼ of the avocado, and ¼ of the green onions.
  • Drizzle with ¼ cup of the dressing and serve.

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