This peanut butter greens buddha bowl is vegan, gluten-free, oil-free, and loaded with flavor. It's a meal prep favorite because it's freezer-friendly. It can easily be modified with your favorite hearty whole grain and starchy veggie, so long as it's paired with these amazingly delicious Muriwo Unedovie peanut butter greens. Yum!
There are 3 main ingredients to this buddha bowl recipe
- Muriwo Unedovi (Peanut Butter Greens)
- Sweet potato (or Perfect One-Ingredient Plantains)
- Sorghum (or farro)
Frequently Asked Questions
Sorghum is an often forgotten whole grain that is naturally gluten-free. It's considered an "ancient" grain originating in Africa dating back to 7500 BC, but today grown in the United States. Sorghum resembles quinoa but is larger and has more of a bite than quinoa. Sorghum takes about 45 to 50 minutes to cook, whereas quinoa takes about 10 to 15 minutes to prepare. It's mild nutty flavor makes sorghum the perfect pairing for this and other buddha bowl recipes. Pictured below is sorghum (left) and quinoa (right):
Sorghum cooks in a 1 to 3 ratio. Specifically, add 3 cups of water to a pot with 1 cup of dry sorghum. Bring to a boil, and then reduce heat and cook covered for 45 to 50 minutes. Drain and serve.
Nutritionally, sorghum is an excellent or good source of fiber, protein, antioxidants, and other micronutrients like iron, magnesium, and certain B-vitamins. As a complex carbohydrate, this whole grain provides about 8 grams of fiber for one serving—making it great for gut health.
Leftovers keep well in a covered container in the refrigerator for up to four days. This buddha bowl recipe is freezer friendly. Store in a freezer-safe covered container for up to four months.
How to make this buddha bowl
- Preheat the oven to 400 F (205 C) and bake sweet potatoes on a parchment-lined baking sheet for one hour.
- While the sweet potatoes are in the oven, cook the sorghum. Rinse the sorghum and add to a pot of water. Bring the pot to a boil. Then reduce heat and simmer covered for 45 to 50 minutes.
- While sorghum and sweet potatoes are cooking, prepare Muriwo Unedovi (Peanut Butter Greens) according to the recipe instructions. The peanut butter greens take about 30 minutes to whip up, so everything should be done around the same time.
- Remove the sweet potatoes from the oven and carefully remove the skin (if desired). When safe to handle, cut into large chunks. Set aside.
- After the sorghum is done cooking, drain the sorghum and set it aside.
- Assemble the bowl with roughly equal parts: peanut butter greens, sweet potato, and sorghum. You can salt to taste, but I find the sauce from the peanut butter greens to provide plenty of flavor to the sorghum and sweet potato.
To meal prep, this delicious dish, portion it into individual freezer-safe containers. Freeze for up to 4 months. To reheat, remove from the freezer and let thaw in the refrigerator. Or pop it in the microwave and heat at a reduced temperature for 3 minutes. Rotate and continue to heat for another 1 to 2 minutes or desired temperature.
We hope you love this peanut butter greens buddha bowl recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Peanut Butter Greens Buddha Bowl
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This peanut butter greens buddha bowl recipe is vegan, gluten-free, oil-free, and loaded with flavor. It's a meal prep favorite because it's freezer-friendly. It can easily be modified with your favorite hearty whole grain and starchy veggie, so long as it's paired with these amazingly delicious Muriwo Unedovie peanut butter greens. Yum! #peanutbuttergreens #buddhabowl #buddhabowlrecipes #healthyveganrecipes #danielfastrecipes #wfpb #nooil #oilfree #glutenfree #soyfree
Ingredients
- 1 cup sorghum, dry
- 3 cups water
- 2 large sweet potatoes
- Muriwo Unedovi (Peanut Butter Greens)
Instructions
- Preheat the oven to 400 F (205 C) and bake sweet potatoes on a parchment-lined baking sheet for one hour.
- While the sweet potatoes are in the oven, cook the sorghum. Rinse the sorghum and add to a pot of water. Bring the pot to a boil. Then reduce heat and simmer covered for 45 to 50 minutes.
- While sorghum and sweet potatoes are cooking, prepare Muriwo Unedovi (Peanut Butter Greens) according to the recipe instructions. The peanut butter greens take about 30 minutes to whip up, so everything should be done around the same time.
- Remove the sweet potatoes from the oven and carefully remove the skin (if desired). When safe to handle, cut into large chunks. Set aside.
- After the sorghum is done cooking, drain the sorghum and set it aside.
- Assemble the bowl with roughly equal parts: peanut butter greens, sweet potato, and sorghum. You can salt to taste, but I find the sauce from the peanut butter greens to provide plenty of flavor to the sorghum and sweet potato.
Notes
EQUIPMENT / SUPPLIES:
- Measuring cup
- Medium-large pot
- Stovetop
- Baking sheet
- Parchment paper
- Oven
- See Muriwo Unedovi (Peanut Butter Greens) recipe for equipment/supplies needed
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop & Oven
- Cuisine: African
Keywords: muriwo unedovi, peanut butter greens, peanut butter spinach, african cuisine, kale, collard greens, peanut butter sauce, healthy vegan recipes, daniel fast recipes, daniel fast compliant, whole food plant based, no oil, oil free, gluten free, soy free, buddha bowl recipes, sorghum, sweet potato, yam
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