Meal Prep Idea: Vegan Special Potato Buddha Dish with Orange Sesame Almond Butter Dressing

Imagine taking pleasure in this for lunch: a big healthy buddha bowl using a slightly nice mango coconut brown grain, sesame roasted sweet potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re therefore down.
So, we’re in the middle of packing up our dishes and realized I’ve nothing left to consume off of. As in I actually scarfed down yesterday’s lunch with my hands. When you’re in the privacy of your home, what does warm sauce around the hands matter anyway?
Now, if you want to be a little fancier then me and show off how delicious you may make your lunch, you should 100% try these beautiful buddha bowls that I’ve developed together with my grocery store delivery service close friends at Peapod
Indication me up!
You might have noticed that I’ve been posting more vegan recipes lately. It is not because I’m turning vegan, but rather that I enjoy a plant-based diet plan very much. I love fueling my own body with vegetarian-based, healthy foods and getting vegan resources of protein (beyond soy!).
MEAL PREPPIN’ SUCH AS A BOSS.
Meal prep is definitely existence changing. It simply requires a little time between meal planning, grocery shopping and cooking. However all the time is worth it, particularly when it helps you achieve a wholesome lifestyle or lets you stick to your food-related goals.
Okay, hope you LOVE this buddha bowl as much as I did. Oh and that almond butter dressing can simply be made into a peanut butter dressing. Just sayin’. xo!
5.0 from 1 reviews
Prep time:
15 mins
Cook time:
45 mins
Total period:
1 hour
Ingredients
2 medium to large special potatoes, diced into little cubes
2 cloves of garlic clove, minced
1 tablespoon toasted sesame oil
Sodium and pepper
For the mango coconut rice:
2 teaspoons unrefined coconut oil
1 cup unsweetened coconut milk or almond coconut milk (from the carton)
1 cup water
1/4 cup organic creamy almond butter
3-4 tablespoons fresh orange juice, to thin
2 teaspoons pure maple syrup
1/2 teaspoon apple cider vinegar
1 teaspoon toasted sesame oil
To garnish: Fresh green onions, cilantro and/or toasted sesame seed products.
Instructions
To make the brown grain: Place a medium container over medium high temperature and add in coconut essential oil and brown grain. Toast rice with the coconut essential oil for five minutes; stirring frequently to toast the rice and infused the coconut essential oil flavor in. After five minutes add in water and coconut milk and bring combination to some boil, after that cover, reduce heat to low and simmer for 45 minutes. After 45 mins, remove heat, stir having a fork and fluff rice, then recover and let stand for 10 more a few minutes. Once done, stir in mango and period with a small amount of salt.
While the grain is cooking, preheat oven to 375 degrees F. Line a large cooking sheet with parchment paper OR generously grease with essential olive oil. Set aside.
Place diced lovely potatoes within a bowl and microwave for 3-4 minutes to greatly help pre-cook them.
Place broccoli florets, nice potato cubes minced garlic on baking sheet. Drizzle sesame essential oil over the top of the veggies and toss to combine. Bake for 20-30 mins or until lovely potatoes are tender, stirring veggies & potatoes halfway through.
While the veggies roast: help to make the dressing by whisking together almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Flavor and adjust while you see fit.
In case you have virtually any questions with regards to wherever and also tips on how to employ recipe for Stuffed zucchini boats without meat, you’ll be able to contact us with the web-page. To put together the bowls or do meal prep: Put about 3/4 glass of rice to each bowl/container then top with roasted veggies (distribute evenly) and about 1 1/2 tablespoons from the dressing. Best with green onions, cilantro and toasted sesame seed products, if desired. Serves 4.
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Sarah Fennel // Broma Bakery