Something warm and something cold, something filling and heartwarming and something refreshing, raw and pickled.
This Buddha bowl contains baked sweet potato with vegan garlic butter, beautifully glazed yellow carrots with a bite, a quicky pickled fresh and spiralized cucumber salad, a tangy and sweet peanut dressing, garnished with fresh red chili, spring onions and pickled red onions.
There’s endless of options on how to create a good and nutritious Buddha bowl. Use as as many or all of the ingredients as used here, but adjust to your liking. Don’t like or are you allergic to peanuts? Leave out the dressing, add instead a sliced avocado for the fats, and choose a dressing of your liking, fx the Vegan Sweet Onion Dressing, to replace the peanut dressing etc, the ingredients are very adjustable.
This bowls screams - Beautiful colours and the taste of Autumn.
serves 2
Ingredients
Base
- 2 sweet potatoes
Glazed Yellow Carrots
- 4-5 yellow carrots
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamico
- 1 tablespoon agave syrup
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Pinch of white pepper
- + 1 tablespoon agave syrup later
Cucumber salad
- 1/3 cucumber
- 1 tablespoon apple cider vinegar
- Water to soak
- 1 tablespoon sesame seeds
- Sprinkle of salt
Peanut dressing
- 1.2 dl peanuts (½ cup)
- Water to soak
- 5 tablespoons plant milk
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 2 tablespoons chopped onions
Extra garnish (optional – pictured)
- Pickled Red Onions
- Red chili
- Spring onions
- 2 tablespoons of Vegan Roasted Garlic Butter
What you will need
- Cutting board and knife
- 1 fork
- 2 medium ovenproof dishes
- Measuring spoons
- 1 spiralizer
- 2 small bowls
- 1 strainer
Instructions
- Preheat the oven to 180c (350 F).
- In a cup put in the peanuts and cover with twice as much water for soaking. Set aside.
- Wash and brush the dirt of the sweet potatoes, leave the skins on. With a fork make some holes on the potatoes. Put in an ovenproof dish. Bake in a preheated oven at 180c (350 F) in the middle of the oven on normal setting for about 1½ - 2 hours (depends on how wide they are).
- Wash the cucumber and spiralize it. Put in a small bowl with the apple cider vinegar and add water until they’re covered. Set aside.
- Wash and brush the carrots, leaving the skins on. Chop of the ends, and diagonally chop the carrots into bigger chunks and put in the oven proof dish. Add in the olive oil, balsamico, agave syrup, ginger, cumin, salt and white pepper, mix well. Leave to marinade until they go into the oven. They go in the oven when the 45 minutes before the sweet potatoes are done and they should bake for 45 minutes. Once or twice take the dish out and turn the carrots in the marinade, put back in the oven again.
- Strain the cucumbers, put back in the bowl and mix it with the sesame seeds and a sprinkle of salt.
- Strain the peanuts. Put into a blender with the plant milk, soy sauce, agave syrup and chopped onions. Blend until smooth. Add to the bowl again.
- When the sweet potato and carrots are fully baked take out of the oven. Drizzle another spoon of agave syrup over the carrots and flip them to mix.
- Slice the sweet potatoes open on the long side, put them on wide deep dish plates and put some vthe Vegan Roasted garlic Butter inside. On the side arrange the glazed carrots, cucumber salad, the extra optional garnish, Pickled Red Onions, springs onions and chili and top it with the peanut dressing.
Enjoy !
