Southern Vegan Buddha Bowl Recipe (Sweet Potato Soul)

This southern vegan buddha bowl recipe by Sweet Potato Soul is ideal for those warm, humid summer evenings. Containing an array of delicious ingredients such as: lima beans, jalapeño peppers, thyme, cherry tomatoes, dijon mustard, black pepper, sea salt, bay leaves and onions. This recipe is very well put together as it produces a tasty, rich and well-rounded flavour. Balanced and thought out, this recipe will not fail to impress!

Southern Vegan Buddha Bowl (Sweet Potato Soul)
Prep Time
20 mins
Cook Time
1 min
Total Time
21 mins
 

Full recipe with written instructions can be found here

Ingredients
Lima Beans
  • ½ lb Camellia green baby limas soaked overnight (at least 8 hours)
  • 5 cups water
  • 2 bay leaves
Farro
  • 1 cup farro soaked 1 hour
  • 2 cups water or vegetable broth
  • 1 tsp sea salt
Quick-pickled onions
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • ½ tsp fennel seeds
  • 1 vidalia onion thinly sliced (about ⅙ inch slices)
Corn sauté
  • 1 cup cherry tomatoes whole or halved
  • 2 jalapeño peppers minced
  • 2 ears of corn shucked and kernels cut off
  • ½ tsp sea salt
Peach Vinaigrette
  • 2 ripe peaches chopped
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tsp thyme
  • 1 tsp sea salt + ½ tsp to taste
  • 1 tsp black pepper
  • ¼ cup extra virgin olive oil
Collards
  • 1 bunch collards stems removed, thinly sliced into ¼-inch wide ribbons
  • cup peach vinaigrette

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