BUDdHA
SAUCE

Course: Appetizer

Prep Time: 5 minutes

Cook Time: 20 – 30 (depending on method)

Servings: 4

Author: Tiffani Wells, Veggies at Tiffani’s

 

Ingredients

 

• 2 medium *sweet potatoes (about 1 lb), rinsed, patted dry, and cut into wedges

• 3 Tbsp Buddha Enlightened Sauce

• 2/3 cup cooked black beans (canned are fine so long as they are rinsed and drained)

• 1 Tbsp roasted pepitas

• 1/2 large avocado, sliced

• 2/3 cup microgreens

• drizzle olive oil (or oil of choice)

• sea salt and ground black pepper, to taste

 

Instructions

 

1. Add the cut potatoes to a bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly distribute the oil and spices.

2. If using the air fryer: Preheat the air fryer to 390°F. Once heated, add the sweet potato wedges and air fry 15 to 20 minutes (or until tender), stopping to shake the basket after the first 10 minutes.

If using the oven: Preheat the oven to 400°F. Place a wire rack over a baking sheet (this prevents the wedges from becoming soggy) and add the wedges on top of the rack. Once the oven is preheated, add the potatoes to the oven and bake approximately 30 minutes, flipping after the first 15 minutes. When wedges are tender, remove from the oven.

1. If your beans need reheating, make sure to do so while potatoes cook. For canned, I’ll add the rinsed and drained beans to a saucepan, over medium heat, with water and season with salt.

2. Once the potatoes are tender, taste and, if desired, add more salt and/or pepper.

3. To assemble the appetizer, add the potato wedges to a serving plate and top with the black beans and pepitas. Drizzle Buddha Enlightened Sauce over the potatoes. Then, carefully fan the avocado over the middle and top with microgreens. Enjoy!

 

Notes:

*I’ve tried this recipe with various kinds of sweet potatoes. No matter yellow or orange, it is delicious with either. However, my favorite potato for these, to date, has been to use Japanese Sweet Potatoes which have a red skin and a white inside.