Meal Prep Idea: Vegan Sweet Potato Buddha Bowl with Orange Sesame Almond Butter Dressing
Imagine experiencing this for lunch: a large healthy buddha bowl with a slightly special mango coconut brown grain, sesame roasted nice potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re therefore down.
So, we’re in the middle of packing up all of our dishes and realized I’ve nothing left to consume off of. Such as I literally scarfed down yesterday’s lunch time with my hands. If you are in the privacy of your home, exactly what does hot sauce all over your hands matter anyway?
Now, if you want to be a little fancier then me and show off how delicious you can make your lunch time, you should 100% try these beautiful buddha bowls that I’ve developed together with my grocery delivery service close friends at Peapod
Indication me up!
You might have noticed that I am posting more vegan recipes lately. It is not because I’m turning vegan, but instead that I appreciate a plant-based diet very much. I love fueling my own body with vegetarian-based, nutritious foods and getting vegan sources of proteins (outside of soy!).
MEAL PREPPIN’ JUST LIKE A BOSS.
Meal prep is usually existence changing. It simply requires a short amount of time between meal planning, food shopping and cooking. However on a regular basis is worth it, particularly when it helps you achieve a healthier lifestyle or lets you adhere to your food-related goals.
Okay, hope you like this buddha bowl in so far as i did. Oh and that almond butter dressing can simply be made right into a peanut butter dressing. Just sayin’. xo!
5.0 from 1 reviews
Prep time:
15 mins
Cook period:
45 mins
Total period:
1 hour
Ingredients
2 medium to large sugary potatoes, diced into little cubes
2 cloves of garlic clove, minced
1 tablespoon toasted sesame oil
Sodium and pepper
For the mango coconut grain:
2 teaspoons unrefined coconut oil
1 cup unsweetened coconut milk or almond coconut milk (from the carton)
1 cup water
1/4 cup normal creamy almond butter
3-4 tablespoons fresh orange juice, to thin
2 teaspoons pure maple syrup
1/2 teaspoon apple cider vinegar
1 teaspoon toasted sesame oil
To garnish: Fresh green onions, cilantro and/or toasted sesame seeds.
Instructions
To make the brown grain: Place a medium pot over medium high heat and add in coconut oil and brown grain. Toast grain with the coconut essential oil for five minutes; stirring frequently to toast the rice and infused the coconut essential oil taste in. After five minutes add in water and coconut dairy and bring blend to some boil, after that cover, reduce high temperature to low and simmer for 45 minutes. After 45 a few minutes, remove heat, stir using a fork and fluff rice, after that recover and let are a symbol of 10 more minutes. Once done, mix in mango and season with a small amount of salt.
While the grain is cooking, preheat oven to 375 degrees F. Line a large cooking sheet with parchment paper OR generously grease with essential olive oil. Set aside.
Place diced nice potatoes within a bowl and microwave for 3-4 mins to greatly help pre-cook them.
Place broccoli florets, nice potato cubes minced garlic clove on baking sheet. Drizzle sesame essential oil outrageous of the veggies and toss to mix. Bake for 20-30 mins or until lovely potatoes are sensitive, stirring veggies & potatoes halfway through.
While the veggies roast: make the dressing by whisking jointly almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Taste and adjust as you see fit.
To assemble the bowls or carry out meal prep: Increase about 3/4 cup of rice to each dish/container then top with roasted veggies (distribute evenly) and about 1 1/2 tablespoons from the dressing. Top with green onions, cilantro and toasted sesame seeds, if desired. Acts 4.
Formula by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery
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