How do vegans get their protein?? From food!!
This delicious Buddha Bowl packs almost 30 grams of protein per serving, and almost 21 grams of heart and gut healthy fiber. There is zero cholesterol and less than 2 grams of fat. You simply just can’t go wrong with this and it is really easy to make. Jump to the recipe now, or stick around for a bit of education 😉
Did you know that sweet potatoes have been a thing for over 5000 years?? From food, to medicine, to even animal feed (1). Japanese Sweet Potatoes are seasonal from summer through winter. They are an excellent source of fiber, thiamin, Vitamin A, Vitamin C, and even have some protein hiding in there. They might very well be considered one of the healthiest vegetables out there (2)(they’re actually tubers…). They are full of minerals, vitamins, and phytonutrients but lets not forget just how beautiful they are!! Look at this vivid purple hue!
White Navy Beans and Black Bean Pasta make up the rest of the dish. Also packed with protein, minerals, and health promoting fiber. I just can’t believe how healthy, and how delicious, this dish turned out. Let’s just dig in, shall we?
Cut up those glorious Japanese Sweet Potatoes into 1/4″ slivers. Preheat the oven to 385*. Place the potatoes on a silicone baking sheet and set aside.
Mix the marinade ingredients (Coconut Aminos, Vegan BBQ Sauce, Rice Vinegar, Maple Syrup, and Tomato Paste). Allow to marinate 30 minutes or more (or even over night if you remember!). Place the bean mix in a small baking pan (I used a small square cake pan), and place in the oven with the potatoes. Cook for 30 minutes.
Start a pot of boiling water (3 cups). Wash and chop up Kale. Mix the sauce ingredients in a large pan (Coconut Aminos, Maple Syrup, Minced Ginger, Garlic Cloves, and Rice Vinegar). Sauté kale in sauce until cooked. Set on low while you prepare the rest. The water should be boiling at this point- add Black Bean Pasta and boil for 5-6 minutes.
Once the pasta is done strain it and set aside. The beans and potatoes should be done soon as well. Plate the pasta on the bottom of the dish, then add the potatoes, beans, and kale. Don’t waste any sauce!! If there is sauce left in the bean pan or the kale pan, use it. It is just too good to waste. Sprinkle with sesame seeds and BOOM, you have a delicious, easy-to-make Buddha Bowl that would knock Tyson out with its protein punch! Enjoy!!
Protein Packed Vegan Buddha Bowl
- 2 tbsp Coconut Aminos Marinade for beans
- 1 tbsp Vegan BBQ sauce (gluten and soy free) Marinade for beans
- 1 tbsp Rice Vinegar Marinade for beans
- 2 tbsp Maple Syrup Marinade for beans
- 3 tbsp Tomato Paste Marinade for beans
- 1 can Organic White Navy Beans
- 2 small Japanese Sweet Potatoes
- 2 tbsp Coconut Aminos
- 3 cloves Garlic
- 1 tbsp Minced Ginger
- 2 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 2+ cups Chopped Kale
- 4 oz Black Bean Pasta
- Sesame Seeds for garnish
- Mix Coconut Aminos, BBQ, Vinegar, Maple Syrup, and Tomato paste in a bowl. Add White Beans, stir, and allow to marinate in a small baking dish.
- Preheat oven to 385*
- Cut up sweet potatoes into 1/4" slivers. Place on silicone mat. Place both sweet potatoes and beans in the oven for 30 minutes.
- In a large sauce pan on medium heat add Coconut Aminos, Garlic, Ginger, Maple Syrup, and Rice Vinegar. Chop up kale and to sauce in pan. Sauté' until kale begins to cook and wilt, turn too low.
- Boil 3 cups of water. Add Black Bean Pasta and cook for 6 minutes.
- Drain pasta. The rest of the ingredients should be ready at this point.
- Arrange plate- pasta thinly lining the bottom, add beans and kale and pour any remaining sauce from baking dish or pan. Sprinkle with Sesame Seeds.