A healthy Buddha bowl with sweet potatoes and basil aioli

If you’re on Instagram, you may have seen quite a few Buddha bowls popping up on your feed. They’re a great way to build a meal in next to no time, with all sorts of delicious and healthy ingredients. Veggies are often raw or roasted; you can play with different grains, nuts and seeds; sub-in or out different proteins and experiment with dressings or mayos like this basil aioli. Use this recipe as a springboard for Buddha bowl greatness.



Prep time: 30 min (excl. black bean soak overnight) | Serves: 2

For the sweet potatoes:
1 sweet potato, cut into 8 wedges
1 Tbsp honey
1 Tbsp soya sauce
1 Tbsp olive oil
Salt and black pepper

For the aioli:
1 large egg yolk
1 garlic clove, peeled
5 ml lemon juice
125 ml canola oil
125 ml olive oil
A small handful picked basil leaves

For the bowl:
2 small beetroots, washed
2 large carrots, peeled
250 ml black beans, soaked overnight and then boiled in salted water for 20–30 mins
A small handful sprouts
A small handful baby salad leaves, washed
1 tsp black and white sesame seeds



1. Preheat the oven to 180°c.
2. Place the sweet potato wedges onto a baking tray, drizzle over the honey, soya sauce and olive oil. Season with salt and pepper, toss well and roast for 30 minutes.
3. Place the egg yolk, garlic clove, lemon juice, oils and basil leaves into a blender, like the Nutribullet, and blend until smooth and thickened. Season to taste.
4. To assemble the salad, spiral the beetroot and carrots. Place the beetroot and carrot spirals into bowls, add the sweet potato wedges, black beans, sprouts and salad leaves. Sprinkle over sesame seeds and top with basil aioli.


Serve and enjoy.


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