Mediterranean Diet Friendly Asian Sesame Buddha Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Asian Sesame Buddha Bowl

This bowl layers hearty brown rice with a full sheet pan of roasted sweet potato, bell pepper, and zucchini, all caramelized until the edges turn golden and tender. Edamame, shredded purple cabbage, julienned carrots, and slices of ripe avocado add color, crunch, and plenty of plant-based substance to every bite. The dressing whisks together toasted sesame oil, rice vinegar, fresh ginger, and garlic for a bright, savory finish, with a scatter of toasted sesame seeds on top for texture. Built on whole grains, roasted vegetables, legumes, and good fats, it's a naturally solid choice for anyone following a Mediterranean-style way of eating. It's colorful, satisfying, and comes together as one balanced, veggie-forward bowl you'll want to make again.

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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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