Vegan Sweet Potato Buddha Bowl With Almond Butter Dressing1
Food Prep Idea: Vegan Lovely Potato Buddha Bowl with Orange Sesame Almond Butter Dressing
Imagine savoring this for lunch: a large healthy buddha bowl having a slightly nice mango coconut brown rice, sesame roasted sweet potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re so down.
So, we’re in the middle of packing up our dishes and just realized I’ve nothing left to consume off of. Such as I actually scarfed down yesterday’s lunchtime with my hands. If you are in the personal privacy of your home, exactly what does sizzling sauce around your hands matter anyway?
Now, if you wish to be a small fancier then me and showcase how delicious you can make your lunchtime, you should 100% try these beautiful buddha bowls that I’ve developed in partnership with my grocery store delivery service close friends at Peapod
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You may have noticed that I am posting more vegan recipes lately. It isn’t because I’m turning vegan, but rather that I value a plant-based diet plan very much. I really like fueling my body with vegetarian-based, healthy foods and acquiring vegan resources of protein (outside of soy!).
MEAL PREPPIN’ LIKE A BOSS.
Meal prep is usually life changing. It simply requires a little time between food planning, grocery shopping and cooking. However on a regular basis will probably be worth it, particularly when it can help you achieve a healthier lifestyle or enables you to stick to your food-related goals.
Okay, hope you like this buddha dish as much as I did. Oh which almond butter dressing can easily be made right into a peanut butter dressing. Simply sayin’. xo!
5.0 from 1 reviews
Prep time:
15 mins
Cook period:
45 mins
Total time:
1 hour
Ingredients
2 medium to huge lovely potatoes, diced into small cubes
2 cloves of garlic clove, minced
1 tablespoon toasted sesame oil
Sodium and pepper
For the mango coconut rice:
2 teaspoons unrefined coconut oil
1 cup unsweetened coconut milk or almond coconut milk (from the carton)
1 cup water
1/4 cup natural creamy almond butter
3-4 tablespoons new 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 dark brown rice: Place a medium container over medium high heat and add coconut oil and brown grain. Toast grain using the coconut oil for 5 minutes; stirring often to toast the grain and infused the coconut essential oil flavor in. After 5 minutes add in drinking water and coconut milk and bring mix to some boil, then cover, reduce temperature to low and simmer for 45 a few minutes. After 45 moments, remove heat, mix with a fork and fluff rice, then recover and let are a symbol of 10 more mins. Once done, stir in mango and time of year with a small amount of salt.
While the rice is cooking, preheat oven to 375 degrees F. Series a large cooking sheet with parchment paper OR generously grease with olive oil. Set aside.
Place diced sweet potatoes in a bowl and microwave for 3-4 a few minutes to help pre-cook them.
Place broccoli florets, sweet potato cubes minced garlic clove on baking sheet. Drizzle sesame essential oil outrageous of the veggies and toss to combine. Bake for 20-30 a few minutes or until sweet potatoes are sensitive, stirring vegetables & potatoes halfway through.
While the veggies roast: produce the dressing by whisking jointly almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Taste and adjust when you see fit.
To put together the bowls or do meal prep: Add about 3/4 glass of rice to each dish/container then top with roasted vegetables (distribute evenly) and about 1 1/2 tablespoons from the dressing. Top with green onions, cilantro and toasted sesame seeds, if desired. Serves 4.
recipe for gluten free cheesecake crust by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery