Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

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Ambitious Kitchen

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(12)

Ingredients

4 servings

For the roasted veggies:
1 large head of broccoli, cut into florets
2 medium to large sweet potatoes, diced into small cubes
2 cloves garlic, minced
1 tablespoon toasted sesame oil (or olive oil)
Salt 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 cup uncooked brown rice
1 large ripe mango, diced
For the almond butter dressing:
1/4 cup natural 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 (or melted coconut oil or olive oil)
To garnish: Fresh green onions, cilantro and/or toasted sesame seeds.

American Dinner Gluten-Free Intermediate ...

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Preparation

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Step 1

To make the brown rice: Place a medium pot over medium high heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in.

Step 2

After 5 minutes add in water and coconut milk and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes.

Step 3

After 45 minutes, remove heat, stir with a fork and fluff rice, then recover and let stand for 10 more minutes. Once done, stir in mango and season with a little bit of salt.

Step 4

While the rice is cooking, preheat oven to 375 degrees F. Line a large baking sheet with parchment paper OR generously grease with olive oil. Set aside.

Step 5

Place diced sweet potatoes in a bowl and microwave for 3-4 minutes to help pre-cook them.

Step 6

Place broccoli florets, sweet potato cubes minced garlic on baking sheet. Drizzle sesame oil over the top of the veggies and toss to combine. Bake for 20-30 minutes or until sweet potatoes are tender, stirring veggies & potatoes halfway through.

Step 7

While the veggies roast: make the dressing by whisking together almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Taste and adjust as you see fit.

Step 8

To assemble the bowls or do meal prep: Add about 3/4 cup of rice to each bowl/container then top with roasted veggies (distribute evenly) and about 1 1/2 tablespoons of the dressing. Top with green onions, cilantro and toasted sesame seeds, if desired. Serves 4.