Vegan Asian Sesame Buddha Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Layers of fluffy brown rice, caramelized sweet potato, bell pepper, and zucchini come together with crisp edamame, shredded purple cabbage, and julienned carrots for a bowl that's as colorful as it is satisfying. Creamy avocado slices add richness in every bite, while a whisked-together dressing of tamari, toasted sesame oil, rice vinegar, fresh ginger, and garlic brings a savory, tangy depth that ties the whole thing together. A scatter of dry-roasted sesame seeds and sliced green onion on top gives you that final crunch and pop of freshness. It's the kind of build-your-own bowl that feels indulgent but is packed with plants from bottom to top, making it an easy, satisfying pick for a vegan lunch or dinner rotation. Everything roasts and cooks in stages, so you can prep components ahead and assemble in minutes when you're ready to eat.

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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
Chef's tip
Use 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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