Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing #vegan #potato #vegetables #breakfast #food

Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing #vegan #potato #vegetables #breakfast #food

Envision getting a charge out of this for lunch: a major sound buddha bowl with a somewhat sweet mango coconut dark colored rice, sesame simmered sweet potatoes and broccoli, and finished off with an orange sesame almond spread dressing.

First you may ponder, what the heck is a buddha bowl? I was interested as well so I took myself on a Google revelation mission (otherwise known as just looked on the online worlds). This is what I've concocted: Buddha bowls are feeding nourishments filled in a bowl that takes after a Buddha paunch. More often than not buddha bowls are veggie lover or vegan, contain a grain and veggies at that point completed with a sweet or hot dressing.

You may have seen that I've been posting more veggie lover plans recently. It isn't on the grounds that I'm turning veggie lover, but instead that I welcome a plant-based eating routine without a doubt. I cherish energizing my body with veggie lover based, nutritious sustenances and discovering vegetarian wellsprings of protein (outside of soy!).

A nutritious make-ahead supper prep thought: sweet potato buddha bowl with the creamiest sweet almond spread dressing served over coconut dark colored rice! Vegetarian and gluten free!

Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing #vegan #potato #vegetables #breakfast #food

Also try our recipe : APPLE CINNAMON CREPES #vegan #glutenfree #apple #vegetables #breakfast


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.


  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. 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.
  2. 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.
  3. Place diced sweet potatoes in a bowl and microwave for 3-4 minutes to help pre-cook them.
  4. 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.
  5. 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.
  6. 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.

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