Roasted Sweet Potato Vegan Buddha Bowls
Loaded with fiber and nutrients, these bowls are a snap to prepare and make a satisfying, healthy lunch. The tahini dressing is also good brushed onto grilled veggies. This recipe makes two bowls.
5 minutes
15 minutes
Roasted Sweet Potato Vegan Buddha Bowls
For the dressing:
1/2 cup tahini
2 tablespoons olive oil
Juice from 2 large lemons
2 gloves garlic, minced or grated
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
1/4 cup water (plus more if needed)

Remaining ingredients:
One large sweet potato, scrubbed clean and cut into 1" pieces
6 ounces kale or spinach, washed, dried and torn into bite-sized pieces
2 cups brown rice, cooked according to package instructions
1/2 small white onion, thinly sliced
1 large avocado, pitted, peeled and sliced
Olive oil, for drizzling
Salt and pepper, to taste
Preheat your oven to 425 F.

Make the dressing: Whisk all dressing ingredients together ingredients together in a non-reactive bowl. Set aside until ready to use.

Arrange sweet potato pieces in a layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt. Roast in the oven for 15 minutes or until the sweet potato becomes fork tender. Remove from oven and set aside to cool.

To assemble the bowls, place a scoop of rice in the bottom of each bowl, distributing evenly. Add greens, potato pieces, onion and avocado. Drizzle with dressing. Serve immediately.
Looking for inspiration? Try these recipes:
Brunswick Stew
Brunswick Stew
The Ultimate Greek Salad
The Ultimate Greek Salad