Heat the grains, the legumes, and the steamed spinach. When ready divide into four serving bowls.
In a medium skillet over medium heat defrost the fire roasted sweet potatoes from Cascadian Farm. When defrosted and warmed through serve over the beans, steam spinach, and rice.
Add a handful of fresh greens to each bowl, and some avocado slices.
Finish with the cilantro, radishes, hemp seeds and the cashew chipotle dressing.
Dressing
To make the dressing, place all the ingredients in the jar of a blender and blend until smooth.
Notes
Sweet potatoes may be my favorite food, and they go with so many things! They are a great addition to any meal. The sweet flavor of these soft, roasted sweet potatoes goes perfectly with the chipotle cashew dressing that comes together in minutes.
The vegan creamy chipotle dressing used in these Mexican Buddha bowls is made by blending roasted sweet potato, onion, garlic, coriander, and serrano pepper into a smooth and intense creamy sauce. It's so delicious that you'll never want to buy store-bought dressing again! You can customize your Mexican Buddha bowl by adding, swapping, or removing ingredients to make it your own.