Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

4 servings
A nutritious make-ahead meal prep idea: sweet potato buddha bowl with the creamiest sweet almond butter dressing served over coconut brown rice! Vegan & gluten free!

Ingredients

  • for the roasted veggies
  • head of broccoli

    cut into florets

    1 large
  • to large sweet potatoes

    diced into small cubes

    2 medium
  • garlic

    minced

    2 cloves
  • toasted sesame oil

    or olive oil

    1 tbsp
  • salt and pepper
  • for the mango coconut rice
  • unrefined coconut oil
    2 tsp
  • unsweetened coconut milk or almond coconut milk

    from the carton

    1 c
  • water
    1 c
  • uncooked brown rice
    1 c
  • ripe mango

    diced

    1 large
  • for the almond butter dressing
  • natural creamy almond butter
    ¼ c
  • fresh orange juice

    to thin

    3 tbsp
  • pure maple syrup
    2 tsp
  • apple cider vinegar
    ½ tsp
  • toasted sesame oil

    or melted coconut oil or olive oil

    1 tsp
  • to garnish: fresh green onions

    cilantro and/or toasted sesame seeds

Directions

  1. 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. 

  2. 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. 

  3. 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.

  4. 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.

  5. 5

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

  6. 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.

  7. 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.

  8. 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.

Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

60 min4 servings450 cal

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About this Recipe

Savor the Flavor: Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

Discover your new favorite plant-based meal with these vibrant Vegan Sweet Potato Buddha Bowls! Packed with nourishing ingredients and bursting with flavor, this recipe is a true game-changer for healthy eating. Imagine tender roasted sweet potatoes and crisp broccoli, perfectly seasoned, served over fragrant coconut brown rice, all brought together by the most irresistibly creamy almond butter dressing.

This isn't just a meal; it's an experience. The sweetness of the roasted veggies complements the subtle richness of the mango coconut rice, while the tangy-sweet almond butter dressing adds a truly gourmet touch. Plus, it's entirely vegan and gluten-free, making it a fantastic option for various dietary needs without compromising on taste.

What makes these Sweet Potato Buddha Bowls truly special is their incredible versatility and meal prep potential. Spend just an hour in the kitchen, and you'll have four delicious, wholesome meals ready for the week ahead. It's the perfect solution for busy weekdays when you crave something nutritious and satisfying without the fuss.

Tips for the Perfect Bowl:

  • Vary Your Veggies: While sweet potato and broccoli are stars, feel free to add other roasted vegetables like bell peppers, Brussels sprouts, or even cauliflower for extra color and nutrients.
  • Protein Boost: For an added protein kick, incorporate cooked chickpeas, black beans, or pan-fried tofu into your buddha bowl.
  • Dressing Delight: The almond butter dressing is key! If you prefer a thinner consistency, add a touch more orange juice or water until it reaches your desired pourable texture. Adjust maple syrup to your sweetness preference.

Enjoy these Vegan Sweet Potato Buddha Bowls as a complete, fulfilling dinner or a fantastic grab-and-go lunch. They’re a testament to how delicious and satisfying plant-based eating can be!

Frequently Asked Questions