Vegan Sweet Potato Buddha Bowls With Almond Butter Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Peel and dice the sweet potatoes into bite-sized cubes.
• STEP 3.In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper until well coated.
• STEP 4.Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the sweet potatoes are roasting, cook the quinoa according to package instructions.
• STEP 6.In a small bowl, whisk together almond butter, lime juice, maple syrup, tamari, and water to make the dressing.
• STEP 7.Once the sweet potatoes and quinoa are cooked, assemble the buddha bowls by dividing the quinoa, black beans, roasted sweet potatoes, sliced avocado, and fresh vegetables among four bowls.
• STEP 8.Drizzle the almond butter dressing over the buddha bowls and serve immediately.
• STEP 9.Enjoy your vegan sweet potato buddha bowls with almond butter dressing!

Cooking Tips

• You can add other vegetables like roasted broccoli or sautéed kale to the buddha bowls for extra nutrients.
• Feel free to customize the dressing by adding spices like garlic powder or chili flakes for an extra kick.
• If you prefer a thinner dressing, you can add more water or lime juice to adjust the consistency.

Storage and Serving

• These buddha bowls are best served fresh and enjoyed immediately.
• If you have leftovers, store the components separately in airtight containers in the refrigerator.
• The roasted sweet potatoes can be reheated in the oven or microwave before assembling the bowls.