Meal Prep Idea: Vegan Sweet Potato Buddha Dish with Orange Sesame Almond Butter Dressing

Imagine savoring this for lunchtime: a huge healthy buddha bowl having a slightly lovely mango coconut dark brown rice, sesame roasted lovely potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re so down.

So, we’re in the middle of packing up all of our dishes and realized I have nothing left to consume off of. Such as I actually scarfed down yesterday’s lunch time with my hands. If you are in the privacy of your own home, exactly what does scorching sauce around the hands matter anyway?

Now, if you wish to be a small fancier then me and showcase how delicious you may make your lunch, you need to 100% try these beautiful buddha bowls that I’ve produced in partnership with my grocery delivery service close friends at Peapod

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You might have noticed that I am posting more vegan recipes lately. It isn’t because I’m turning vegan, but rather that I appreciate a plant-based diet very much. I love fueling my body with vegetarian-based, healthy foods and acquiring vegan resources of protein (outside of soy!).

MEAL PREPPIN’ JUST LIKE A BOSS.

Meal prep is definitely existence changing. It just requires a little time between meal planning, food shopping and cooking food. However on a regular basis is worth it, particularly when it can help you achieve a wholesome lifestyle or lets you stick to your food-related goals.

Okay, hope you like this buddha dish as much as I did. Oh which almond butter dressing can simply be made right into a peanut butter dressing. Simply sayin’. xo!

5.0 from 1 reviews

Prep period:

15 mins

Cook period:

45 mins

Total period:

1 hour

Ingredients

2 medium to large special potatoes, diced into small cubes

2 cloves of garlic clove, minced

1 tablespoon toasted sesame oil

Sodium and pepper

For the mango coconut grain:

2 teaspoons unrefined coconut oil

1 cup unsweetened coconut milk or almond coconut milk (from your carton)

1 cup water

1/4 cup organic creamy almond butter

3-4 tablespoons refreshing orange juice, to thin

2 teaspoons pure maple syrup

1/2 teaspoon apple cider vinegar

1 teaspoon toasted sesame oil

To garnish: Fresh green onions, cilantro and/or toasted sesame seeds.

Instructions

To help make the dark brown grain: Place a medium pot over medium high temperature and add in coconut oil and dark brown grain. Toast grain using the coconut essential oil for five minutes; stirring frequently to toast the rice and infused the coconut essential oil flavor in. After five minutes add in drinking water and coconut milk and bring mixture to some boil, after that cover, reduce heat to low and simmer for 45 mins. After 45 mins, remove heat, mix having a fork and fluff grain, after that recover and allow stand for 10 more mins. Once done, stir in mango and time of year with a little bit of salt.

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

Place diced special potatoes within a bowl and microwave for 3-4 moments to help pre-cook them.

Place broccoli florets, sweet potato cubes minced garlic clove on baking sheet. Drizzle sesame oil over the top of the vegetables and toss to mix. 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 put together the bowls or carry out meal prep: Put about 3/4 glass of rice to each dish/container then best 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. Acts 4.

Formula by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery

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