Gluten Free Asian Sesame Buddha Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Roasted sweet potato, bell pepper, and zucchini bring a caramelized edge to a bed of tender brown rice, while edamame, shredded purple cabbage, and julienned carrots add crunch and color in every direction. Creamy avocado slices layer in over the top, and a dressing built from toasted sesame oil, rice vinegar, fresh ginger, and grated garlic ties the whole bowl together with warmth and a little heat if you add the sriracha. A scatter of dry-roasted sesame seeds and sliced green onion finishes things off with texture and brightness. It's a fully loaded, veggie-forward bowl that eats like a meal, not a side dish, and it holds up well for meal-prepping ahead. This one is a great fit for a gluten free lineup, with plenty of substance from the rice, roasted vegetables, and produce doing the heavy lifting.

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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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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