Easy Plant Based Buddha Bowl Recipe – with Purple Potatoes

Purple Potatoes?

     You heard that right! Many veggies you can find at the store have some kind of heirloom variety that comes in a purple color. Purple cauliflower and purple carrots are two that come to mind easily! Purple potatoes are no different. The purple is naturally occurring, and the potatoes actually do not taste much different than a russet or standard yellow or red skinned potato. 

Are purple potatoes healthier?

     Dark purple veggies in general are going to be healthier simply because they have a higher antioxidant level than your standard veggie. So, a purple potato compared to a white potato will have more antioxidants – which does make it healthier. The compound that creates the dark purple/blue color is called anthocyanin, and can also be found in other plant based ‘super foods’ like blueberries and pomegranates. Other than that, they don’t have any specific health benefits. They are just incredibly fun to cook with! One of the most interesting things about them is that acids (like lemon juice) will react with the compounds that make the potato purple, causing it to turn hot pink! Galaxy potatoes, anyone?

Where can I buy them?

     Where you live will greatly affect whether or not you can find these purple potatoes! Keep in mind these are not purple sweet potatoes. These potatoes are closer to a mix between a small red skinned potato, and a russet – in size and taste. I have found these at a local bulk produce market called Produce Junction (if you are in the Philadelphia/New Jersey area). But I have seen them at Whole Foods once before as well – or you may be able to find them at other health foods stores like MOM’s or Sprouts. 

Other Substitutions : Build Your Own Buddha Bowl

     Keep in mind that this is just an idea for a Buddha Bowl – and you can substitute any veggies or potatoes or grains you like! You could easily sub in kale or spinach, quinoa for more protein, tempeh on top, sweet potato, etc. depending on what you have on hand! Typically, I top mine with some olive oil or sesame oil, lemon juice, and some salt and pepper. Here are some great suggestions for making your own Buddha Bowl: 

starches/veggies

Roasted or Mashed Carrots

Mashed or Roasted Sweet Potato

Potatoes -Roasted

Brussel Sprouts – Roasted

Broccoli – Roasted

Mashed or Roasted Squash

greens

Spinach

Arugula

Kale

Swiss Chard

Dandelion Greens

proteins

Roasted Tempeh

Fried Tempeh

Roasted Tofu

Fried Tofu

Raw Tofu

Roasted Chickpeas

Bean Salad

Raw Chickpeas

Lentils

grains

Millet

Quinoa

Wild Rice

Brown Rice

Easy Plant Based Buddha Bowl Recipe with Purple Potatoes

Plant Based Buddha Bowl Recipe with Purple Potatoes

Serves 3-4

Ingredients

Several Cups of Fresh Arugula

1 Cup Wild Rice Blend

For the Mashed Garlic Potatoes:
-6 Small to Medium Purple Potatoes
-2 Tablespoons Olive Oil
-Water for Boiling
-Salt & Pepper
-1 tsp Dried Thyme
-4 Cloves of Garlic
-1/4 cup Unsweetened Plain Almond Milk

For the Roasted Chickpeas:
-1 Can Organic Low Sodium (or no salt) Chick Peas – or 2 Cups Cooked -Drained & Rinsed
-Salt & Pepper
-Grape Seed Oil or other High Heat Oil
–Old Bay Seasoning (about 1 Tsp)

Additional Toppings : Olive Oil, Lemon Juice, Pepitas, Sesame Seeds, Salt & Pepper

Directions

1. Start your Wild Rice. I used my rice cooker, but if not, follow the directions on the package. It will be roughly 1 cup of rice to 1 3/4 cup water. Bring to a boil, reduce heat to low, then cover and cook until all the water is absorbed. Wait until the rice is almost done to begin the rest of the bowl.
2. Heat the oven to 420°. Rinse and drain chickpeas, then spread on a baking sheet. Drizzle with your high heat oil (I used Grape Seed), salt, pepper, and Old Bay. At this time, peel the garlic cloves (for the potatoes), and place them on the pan as well. They will roast before we add them to the potatoes.
3. Put the chickpeas and garlic into the oven. Roast for 20-30 minutes, or until the chickpeas begin to harden up and crisp and split open. The garlic will be finished after about 15-20 minutes. Once the garlic is finished, take it out and let cool while the chickpeas continue roasting. Once cool, chop the roasted garlic.
4. After you get your chickpeas into the oven, peel and chop your potatoes into chunks. Fill a large pot with cold water, and pour in your chopped potatoes. Turn heat to high and bring to a boil, then reduce to medium and simmer potatoes until they easily slide off a fork when pierced (roughly 10-15 minutes depending on how small your chunks are). 
5. When potatoes are done, drain and rinse. Then, return to the pot and add your garlic, almond milk, and olive oil. Begin to mash with a potato masher, electric blender, immersion blender, or fork. Continue adding oil & milk while mashing until you reach your desired consistency (more oil & milk = a smoother consistency). Then, add your thyme, salt, and pepper. 

To Assemble

 Place about 1 handful of arugula in your bowl, followed by a 1/2 cup of the cooked wild rice. Fill the remaining space on your bowl with about 3/4 of a cup of mashed potato (or however much you want of each.) Top with roasted chickpeas, a sprinkle of sesame seeds, and pepitas. Finally, drizzle more olive oil on top, and fresh squeeze lemon juice!

Did you enjoy this recipe? Have photos to share? Show us on Instagram #homewithwillow, or join our Facebook group!

More Plant Based Dinner Recipes