Lately I’m all about eating simple meals. Since healing from 10 years of chronic illness, I’ve learned how to create beautiful meals for myself that are easy and can be on the table in 30 minutes or so.
Nothing complicated involved here, folks. All you need to do is roast some sweet potatoes and toss them with finely chopped cabbage and a few other fresh ingredients for a beautiful salad bowl that you can enjoy anytime of the year.
The combo of sweet potatoes and pears is just the right amount of sweetness you need to not reach for sugar after dinner. Plus, this dressing is extra special! All you need is a jar of creamy almond butter — make sure it’s liquidy and not too hard to stir so you can get a nice drizzle on top.
See how easy eating clean can be? For more clean recipes, check out my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Enjoy!
Simple Sweet Potato Buddha Bowl (Serves 4)
- 4 large sweet potatoes
- 1 Tbsp. coconut oil
- Sea salt and freshly ground pepper, to taste
- 1 head purple cabbage, thinly sliced
- 2 large pears, diced
- 2 T. creamy almond butter
- Juice of 1 large lemon
- 2 T. toasted hemp seeds
- 1 T. fresh lemon zest
- 1 T. finely chopped fresh parsley
- 1 tsp. sesame seeds
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Poke holes in the sweet potatoes using a fork. Rub the whole sweet potatoes with the coconut oil and sprinkle with sea salt and pepper. Place the sweet potatoes on the prepared baking sheet and bake for 40-50 minutes or until the sweet potatoes are tender.
Remove the sweet potatoes from the oven, set aside to cool for 10 minutes, and peel. Then cut into ½-inch cubes and portion into 4 serving bowls with the cabbage and pears.
In a small bowl, whisk the creamy almond butter and lemon juice and then drizzle over the cabbage mixture. Add the hemp seeds, lemon zest, parsley, and sesame seeds and serve immediately.