Imagine enjoying this for lunch: a large healthy buddha dish having a slightly sweet mango coconut brown grain, 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 just realized I’ve nothing left to eat off of. Such as I literally scarfed down yesterday’s lunch with my hands. If you are in the privacy of your own home, exactly what does popular sauce around your hands matter anyway?
Now, if you want to be a little fancier then me and showcase how delicious you may make your lunch, you should 100% try these beautiful buddha bowls that I’ve produced in partnership with my grocery store 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 enjoy a plant-based diet very much. I really like fueling my own body with vegetarian-based, nutritious foods and acquiring vegan sources of proteins (outside of soy!).
MEAL PREPPIN’ SUCH AS A BOSS.
Meal prep is certainly existence changing. It simply requires a short amount of time between meal planning, food shopping and cooking. However all the time will probably be worth it, particularly when it can help you achieve a healthier lifestyle or lets you adhere to your food-related goals.
Okay, hope you like this buddha bowl as much as I did. Oh which almond butter dressing can easily be made into a peanut butter dressing. Just sayin’. xo!
5.0 from 1 reviews
2 medium to large sugary potatoes, diced into little cubes
2 cloves of garlic, minced
1 tablespoon toasted sesame oil
Sodium and pepper
For the mango coconut rice:
2 teaspoons unrefined coconut oil
1 cup unsweetened coconut milk or almond coconut milk (through the carton)
1 cup water
1/4 cup natural creamy almond butter
3-4 tablespoons clean 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.
To make the dark brown rice: Place a medium container over medium high temperature and add coconut essential oil and dark brown grain. Toast grain with the coconut oil for five 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 combination to some boil, after that cover, reduce heat to low and simmer for 45 minutes. After 45 moments, remove heat, stir having a fork and fluff grain, then recover and allow stand for 10 more minutes. Once done, mix in mango and season with a little bit of salt.
While the grain is cooking, preheat oven to 375 degrees F. Range a large cooking sheet with parchment paper OR generously grease with olive oil. Set aside.
Place diced lovely potatoes within a dish and microwave for 3-4 minutes to help pre-cook them.
Place broccoli florets, sweet potato cubes minced garlic clove on baking sheet. Drizzle sesame essential oil over the top of the veggies and toss to combine. Bake for 20-30 mins or until sugary potatoes are sensitive, stirring veggies & potatoes halfway through.
While the vegetables roast: help to make the dressing by whisking jointly almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Flavor and adjust as you see fit.
To assemble the bowls or carry out meal prep: Put about 3/4 cup of grain to each bowl/container then best with roasted veggies (distribute evenly) and about 1 1/2 tablespoons of the dressing. Best 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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