Roasted Potato Avocado Buddha Bowls
These vegan Roasted Potato Avocado Buddha Bowls feature perfectly crispy and tender roast potatoes and creamy avocado on a bed of fresh lettuce with cucumber, carrot, beet and tahini.
How to Make the Roasted Potatoes
There are a few ways you can make the roasted potatoes for these buddha bowls. You could follow the recipe for my oil-free baked fries which would also be delicious in this, roast them in chunks or roast them like I did for this recipe. Even mashed potatoes would be good! Here’s how I made them for this recipe though:
- Cut them in half and score them with a knife.
- Mix a bit of cornstarch and olive oil in a small dish then rub it all over each potato. The cornstarch gives them a little crusty, crispy goodness. This is optional but so good.
- Spinkle each potato with garlic powder, sea salt, black pepper and chili powder.
- Roast face down at 425 degrees for 30-40 minutes until easily pierced all the way through.
Roasting them this way makes for seasoned, crisped, tender and addictive baked potato. Feel free to make extras to use in other meals throughout the week.
Buddha Bowl Ingredients and Benefits
The nice thing about these bowls is the only cooking ingredient is the potatoes so there’s not much to do besides chopping and grating the veggies. To make these most delicious bowls, you’ll need:
- Avocado. I used a half an avocado per bowl. Avocado is rich in nutrients, healthy fats and adds the perfect cool, creamy texture to go along with the roasted potato.
- Russet or yellow potatoes. YUM! Potatoes sometimes get bad rap but they’re actually quite low in calories and contain plenty of nutrition, they even have more potassium than a banana! They’re also a good source of B vitamins, vitamin C and fibre.
- Lettuce or greens of choice. I used a big pile of curly leaf lettuce in each bowl. I’d recommend sticking to lettuce for this bowl as it’s nice, light, mild and fresh so it works well with the rest of the ingredients however, if you prefer, you can use arugula, spinach or kale.
- Cucumber. Fresh cucumber adds plenty of fibre, nutrition and volume to this bowl without adding extra calories. It’s hydrating, rich in B5 and are a good source of phytonutrients that have antioxidant and anti-inflammatory properties.
- Carrot. Carrots are a good source of vitamin A, and B6, potassium, biotin, carotenoids that promote healthy eyesight and fibre that helps manage blood sugar levels and lower cholesterol. You’ll need one raw carrot per bowl
- Beet. Beets are one of my favourite veggies. I love adding them to smoothies and using them in salads. You’ll need one small or 1/2 a large raw beet per bowl. No need to cook them, just grate them up and you’re good to go!
- Tahini.I loved these with a simple spoonful of tahini but you could also make my lemon tahini dressing or lime almond dressing
- Lemon, sea salt and pepper. These are optional flavour enhancers. I love them mixed with tahini. Feel free to add some hot sauce as well, if that’s your thing.
Vegan Roasted Potato Buddha Bowls
Alright, let’s get to this recipe. As usual, you don’t need much to make these and they can be customized to your liking and nutritional needs. Start things off by getting the roasted potatoes in the oven. When the potatoes have about 10 minutes left, prep the rest of the ingredients, add it all to a bowl and enjoy.
Recipe Substitution Notes
- If you don’t have both beet and carrot, either or will do.
- Diced peppers would be a good sub for the cucumber.
- Sub the beet or carrot for grated or spiralized zucchini.
- Try sweet potato instead of potato.
- To add protein, add a scoop of beans, lentils or some baked tofu or tempeh.
- Steamed broccoli or cauliflower would be a nice addition or alternative to the beet, carrot or cucumber.
To Make the Roasted Potatoes
- 2 russet potatoes
- 1 tbsp extra virgin olive oil (or avocado oil)
- 1 tsp cornstarch
- generous sprinkle of garlic powder, sea salt and black pepper
- pinch of chili powder (optional)
For the Bowls (per bowl)
- 1/2 an avocado
- 2 cups chopped lettuce (or greens of choice)
- 1 cup chopped cucumber
- 1 peeled and roughly grated carrot
- 1 small peeled and roughly grated beet
- 1 tbsp tahini
- squeeze of fresh lemon juice
- sea salt and black pepper
- Pre-heat the oven to 425 F.
- Cut the potatoes in half and score in a criss-cross pattern with a knife.
- Mix the oil with the cornstarch in a small dish and then rub all over the potatoes.
- Sprinkle the cut-side of each potato with a generous amount of garlic powder, salt and pepper and if desired, a pinch of chili powder.
- Spray a baking tray with a non-stick cooking spray or use a silicone baking mat, then place the potato halves face down on the tray.
- Roast for 30-40 minutes until you can pierce all the way through them with a fork or knife.
- To assemble the buddha bowls, start with the lettuce then top each with half a roasted potato and desired amount of chopped cucumber, grated beet and carrot, avocado and tahini. Finish with some fresh lemon juice, salt and pepper, if desired, and enjoy.
This recipe is easily scaled to however many people you’re serving. I’d recommend roasting at least 2 potatoes, that way you can either make 4 bowls or as little as one then save the leftover potatoes for other meals.