Dried Cranberry, Sweet Potato, and Brown Rice Buddha Bowls

Name: Dried Cranberry, Sweet Potato, and Brown Rice Buddha Bowls
Ingredients: 1 small sweet potato; ½ cup brown rice; 1 small clove garlic, minced or grated on a rasp-style grater; ¼ cup Cabot Plain Greek Yogurt; 2 teaspoons lemon juice or red wine vinegar; 1 tablespoon extra-virgin olive oil; ½ teaspoon coarse kosher salt; ¼ teaspoon ground pepper; 3 cups stemmed and shredded kale, curly or Lacinato; 1 ripe avocado, pitted and diced; 1 carrot, peeled with a vegetable peeler into strips; 2 ounces Cabot Sharp Cheddar Cheese or Cabot Pepper Jack Cheese cubed; ¼ cup sweetened dried cranberries; 3 tablespoons toasted pumpkin seeds or sunflower seeds

cabotcreamery.com

These Buddha bowls are great warm, or make them ahead and served chilled the next day. Generously portioned and very nutritious, try this recipe today!

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Ingredients

1 small sweet potato
½ cup brown rice
1 small clove garlic, minced or grated on a rasp-style grater
¼ cup Cabot&nbsp;Plain Greek Yogurt
2 teaspoons lemon juice or red wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon coarse kosher salt
¼ teaspoon ground pepper
3 cups stemmed and shredded kale, curly or Lacinato
1 ripe avocado, pitted and diced
1 carrot, peeled with a vegetable peeler into strips
2 ounces Cabot&nbsp;Sharp Cheddar Cheese&nbsp;or Cabot&nbsp;Pepper Jack Cheese&nbsp;cubed
¼ cup sweetened dried cranberries
3 tablespoons toasted pumpkin seeds or sunflower seeds