Buddha Bowl

Step 1

Preheat the oven to 425°F with a rack in the center position

Step 2

Add the sweet potatoes to a rimmed sheet pan

Step 3

Drizzle with 1½ tablespoons of the olive oil and sprinkle with paprika, chili powder, garlic powder, sugar, and ¾ teaspoon of the salt

Step 4

Toss to coat

Step 5

Roast until beginning to soften, about 12 minutes

Step 6

Meanwhile, in a large bowl, toss the kale with the remaining 1 tablespoon olive oil and the remaining ¼ teaspoon salt

Step 7

Remove the sheet from the oven and push the sweet potatoes to one side

Step 8

Add the kale to the empty side and roast until the potatoes and kale are tender and beginning to brown, 10-12 minutes

Step 9

If desired, warm the beans in a small saucepan or in the microwave

Step 10

Alternatively you can add them to the sheet pan with the kale to warn them through

Step 11

To assemble, divide the rice between bowls

Step 12

Top with sweet potatoes, beans, and kale

Step 13

Drizzle cheese sauce and top with cilantro, avocado, and green onions, if using.