Vegan Sweet Potato Buddha Bowl with Orange Sesame Almond Butter Dressing #vegan #vegetarian #bowl #orange #potato

Envision getting a charge out of this for lunch: a major solid buddha bowl with a marginally sweet mango coconut dark colored rice, sesame cooked sweet potatoes and broccoli, and finished off with an orange sesame almond spread dressing. Yeahhhhh, you're so down.

In this way, we're highly involved with pressing up the majority of our dishes and simply acknowledged I have nothing left to eat off of. As in I actually scarfed down yesterday's lunch with my hands. When you're in the protection of your own home, what does hot sauce all over your hands matter in any case?

Presently, on the off chance that you need to be somewhat fancier, at that point me and hotshot how flavorful you can make your lunch, you should 100% attempt these excellent buddha bowls that I've made in association with my basic food item conveyance administration companions at Peapod.

A nutritious make-ahead dinner prep thought: sweet potato buddha bowl with the creamiest sweet almond spread dressing served over coconut darker rice! Veggie lover and gluten free!

Also try our recipe : Rainbow Vegetarian Pad Thai with Peanuts and Basil #vegetarian #vegan #dinner #noodle #salad

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.

INSTRUCTIONS

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.

Source : bit.ly/2LtAsvA