Buddha Bowls
Our Buddha Bowl recipe using Pace Salsa makes creating a meatless meal easy and fun without sacrificing on taste since Pace delivers bright bold flavors. Simply combine cubed sweet potatoes, quinoa, black beans, salsa and water and bake. Then top with fresh avocado or get creative with toppings of your own! The best part is this nutritious dinner cooks all in one dish making cleanup a breeze.
Ingredients
2 medium sweet potato, peeled and cut into small cubes (about 2 cups)
1 cup uncooked quinoa, rinsed
1 jar (16 ounces) Pace® Chunky Salsa
1.5 cups water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup guacamole or cubed fresh avocado
1 cup uncooked quinoa, rinsed
1 jar (16 ounces) Pace® Chunky Salsa
1.5 cups water
1 can (about 15 ounces) black beans, rinsed and drained
1 cup guacamole or cubed fresh avocado
Instructions
Heat the oven to 450°F. While the oven is heating, stir the sweet potatoes, quinoa, salsa, water and black beans in a 2-quart casserole. Cover casserole.
Bake for 40 minutes or until the sweet potatoes are tender and the quinoa is cooked.
Serve the sweet potato mixture in bowls or mason jars, layered with the guacamole. If you like, add more toppings for flavor and texture, like shredded Cheddar cheese, tortilla strips, pumpkin seeds and/or chopped fresh cilantro.
Bake for 40 minutes or until the sweet potatoes are tender and the quinoa is cooked.
Serve the sweet potato mixture in bowls or mason jars, layered with the guacamole. If you like, add more toppings for flavor and texture, like shredded Cheddar cheese, tortilla strips, pumpkin seeds and/or chopped fresh cilantro.
Buddha Bowls
Our Buddha Bowl recipe using Pace Salsa makes creating a meatless meal easy and fun without sacrificing on taste since Pace delivers bright bold flavors. Simply combine cubed sweet po...
Directions
Print
Heat the oven to 450°F. While the oven is heating, stir the sweet potatoes, quinoa, salsa, water and black beans in a 2-quart casserole. Cover casserole.Bake for 40 minutes or until the sweet potatoes are tender and the quinoa is cooked.Serve the sweet potato mixture in bowls or mason jars, layered with the guacamole. If you like, add more toppings for flavor and texture, like shredded Cheddar cheese, tortilla strips, pumpkin seeds and/or chopped fresh cilantro.
Ingredients
2 medium sweet potato, peeled and cut into small cubes (about 2 cups)1 cup uncooked quinoa, rinsed1 jar (16 ounces) Pace® Chunky Salsa1.5 cups water1 can (about 15 ounces) black beans, rinsed and drained1 cup guacamole or cubed fresh avocado
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