Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

• Vegan
• Gluten free

• Produce

  • 1 large head Broccoli
  • 2 cloves Garlic
  • 1 Mango, large ripe
  • 2 Sweet potatoes, medium to large

• Canned Goods

  • 1 cup Coconut milk or almond coconut milk, unsweetened

• Condiments

  • 1/4 cup Almond butter, natural creamy
  • 2 tsp Maple syrup, pure

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 2 tsp Coconut oil, unrefined
  • 1 1/3 tbsp Sesame oil, toasted

• Drinks

  • 3 tbsp Orange juice, fresh

• Liquids

  • 1 cup Water

Found on ambitiouskitchen.com

Description

Ingredients

• For the roasted veggies:
• 1 large head of broccoli, cut into florets
• 2 medium to large sweet potatoes, diced into small cubes
• 2 cloves of 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.

Directions

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

Nutrition