Description
This vibrant, plant-packed dish is perfect for anyone looking to elevate their vegetarian or vegan meal game.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- ½ cup grated carrots
- 1 cup shredded green cabbage
- 1 cup broccoli florets
- 1 avocado, sliced
- ¼ cup chopped peanuts (for garnish)
- ¼ cup chopped fresh cilantro
- Olive oil, for roasting
- Salt and pepper, to taste
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Toss the diced sweet potatoes in a large bowl with a generous drizzle of olive oil, ensuring each piece is lightly coated. Season with salt and pepper to taste. Once well combined, spread the sweet potatoes into a single layer on a baking sheet. Roast for about 25–30 minutes, turning them halfway through for even cooking.
- While the sweet potatoes are roasting, grab a large mixing bowl and combine the shredded green cabbage, grated carrots, and broccoli florets.
- In a smaller bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, and sesame oil. Whisk together until the mixture is smooth and well blended.
- Once the sweet potatoes are done roasting, assemble your Buddha bowl by starting with a generous portion of the cabbage, carrot, and broccoli mixture. Top it off with the roasted sweet potatoes, and then drizzle the prepared peanut sauce generously over the top.
Notes
For optimal results, ensure sweet potatoes are uniform in size for even roasting. Feel free to make the peanut sauce several hours in advance and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 470 kcal
- Sodium: 400 mg
- Protein: 12 g