← All recipes

Buddha Bowl

Roasted sweet potato and fig Buddha bowl over brown rice with maple-tahini dressing.

Ingredients

• 1 clovegarlic, minced
• 1 tbspchopped ginger
• 1 pinchof salt
• 1 tbspsoy sauce
• 1 tbsplemon juice
• 1 tbspvegetable oil
• 1 tbspmaple syrup
• 2 tbspsesame tahini
• 1diced sweet potato
• 2dried figs, sliced
• 1 tbspvegetable oil
• salt
• ½avocado
• 1½ cupcooked brown rice
• 1carrot, grated
• 1green onion, minced

Instructions

1. Preheat oven to 350˚F (175˚C).
2. In a mortar place garlic and ginger, add a pinch of salt and ground. (you can use either a mortar and pestle or a blender to grind) Add the soy sauce, lemon juice, vegetable oil, maple syrup and sesame tahini. Blend.
3. In a baking dish place the sweet potato, dried figs, oil and salt, stir and bake for 30 minutes.
4. Serve in a bowl with brown rice and garnish with vinaigrette, avocado, green onion and grated carrot.

Notes

• Ingredients for 1 bowl