Coconut Free Asian Sesame Buddha Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 cup brown rice, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and sliced into strips
- 1 medium zucchini, sliced into half-moons
- 2 tbsp avocado oil
- ¼ tsp salt
- ¼ tsp black pepper
For the sesame dressing
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1 tsp sriracha (optional)
For the bowls
- 1 ½ cups shelled edamame, thawed if frozen
- 1 ½ cups purple cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or grated
- 2 ripe avocados, pitted and sliced
- 2 tbsp sesame seeds, dry-roasted
- 3 green onions (green tops only), thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the sweet potato, red bell pepper, and zucchini on a large rimmed baking sheet. Drizzle with the avocado oil, sprinkle with 1/4 tsp salt and the black pepper, and toss to coat evenly, then spread into a single layer.
- 2
Roast the vegetables for 25–30 minutes, flipping once halfway through, until the sweet potato is tender when pierced with a fork and the edges of the vegetables are lightly caramelized.
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