Fructose 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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