Sweet Potato Buddha Bowl

What is a Buddha bowl? Basically, it’s a bowl of grains, veggies, and some other stuff that you find tummy. Truthfully I’m not sure where the term came from or why it’s trendy now. But the point is this is a whole meal in one tasty dish.

Added bonus: it’s vegan!!

Call me crazy, but just knowing I’m eating something vegan makes me feel like a health nut who could run a mile (…although I don’t really want to actually run a mile…)

I really like Buddha bowls because you can customize them however you want. I decided to make the rice for this a little special with the coconut milk, which adds just a bit of sweetness to the brown rice. And who doesn’t love some roasted sweet potatoes??

You could make this and share it, but I personally love making it for myself and having an easy dinner to reheat the rest of the week!

1 tablespoon coconut oil
1 cup uncooked brown rice
1¼ cup unsweetened vanilla coconut milk (from the carton)
1 cup water
1 large head broccoli, broken into small florets
2 large sweet potatoes, peeled & diced into small cubes
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon cayenne pepper
salt & pepper, to taste
For the dressing::
¼ cup natural almond butter
juice from ½ orange
2 teaspoons pure maple syrup
3 teaspoons olive oil
salt & pepper, to taste
sesame seeds, to garnish
½ avocado, sliced to garnish

20-cup Digital Multicooker with Sauté-then-Simmer STS®
DoveWare Casserole Dish
6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

1. Preheat your oven to 375° Fahrenheit
2. While your oven is heating, set the cooker to Sauté-then-Simmer STS®. Add in the coconut oil and let it heat briefly
3. Add in the rice; stir constantly with a long-handled wooden spoon for about 5 minutes, toasting the rice
4. Add in the water and coconut milk and give a good stir
5. Close the lid, making sure it is set to VENTING and select the Brown Rice function
6. While the rice is cooking, put the sweet potatoes, broccoli, and minced garlic into the casserole dish
7. Drizzle with olive oil and sprinkle with cayenne, salt, and pepper; mix around with tongs to make sure all the vegetables are coated in the oil and seasoning
8. Put the vegetables in the oven and bake for 45 minutes; stir them after 25 minutes
9. While the rice and vegetables are cooking, make the dressing by whisking together the almond butter, orange juice, maple syrup, olive oil, and salt & pepper
10. Check the veggies at 45 minutes for doneness. If the sweet potatoes are not done to your liking, cook an additional 15 minutes, checking every 5 minutes. Remove from the oven when done
11. When the brown rice is done, give it a good stir then assemble the Buddha bowls
12. Add about half a cup of rice to each bowl, then top with the roasted vegetables and a tablespoon or two of dressing. Garnish with sesame seeds and avocado

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