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.