Tomatillo & Sweet Potato Buddha Bowl - Center for Nutrition Studies

Ingredients

• 2 large sweet potatoes, diced
• 2 cups cooked brown rice
• 4 cups chopped lettuce
• Diced avocados, for garnish
• Salt and black pepper
• 1 cup diced onions
• 4 garlic cloves, minced
• 2 cups low-sodium vegetable broth, divided
• 3 cups corn
• 2 cups husked, chopped tomatillos
• 1 jalapeño, seeded and coarsely chopped
• ¼ cup chopped fresh cilantro
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp sea salt