Vegetarian Asian Sesame Buddha Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Golden roasted sweet potato, bell pepper, and zucchini pile onto tender brown rice alongside crisp purple cabbage, julienned carrots, creamy avocado, and protein-packed edamame in this colorful, veggie-forward bowl. The dressing whisks together tamari, toasted sesame oil, rice vinegar, fresh ginger, and garlic into a glossy, savory-sweet drizzle that ties every component together. A scatter of dry-roasted sesame seeds and green onion adds crunch and brightness to finish it off. Every element comes together in one pan and one pot, making this an easy weeknight option that's as satisfying to build as it is to eat. With edamame and a hearty grain base doing the heavy lifting on protein and texture, it's a genuinely solid, filling choice for a vegetarian kitchen. This is the kind of bowl you'll want to put on repeat.

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Ingredients

4 servings

For the rice

1 cup brown rice, rinsed
RiceSelect Brown Texmati Rice In Jar - 32 Oz Lundberg Heirlooms Rice Organic Brown Short Grain - 32 Oz 4Sisters Extra Long Grain {ORGANIC BROWN RICE}Lundberg Heirlooms Rice Brown Long Grain - 32 Oz Ben Brand Brown Rice 2lb - 2 LB
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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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