Imagine enjoying this for lunch: a big healthy buddha bowl with a slightly lovely mango coconut brown grain, sesame roasted special potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re therefore down.

So, we’re in the center of packing up our dishes and realized I’ve nothing left to consume off of. As with I actually scarfed down yesterday’s lunchtime with my hands. If you are in the personal privacy of your own home, exactly what does scorching sauce around your hands matter anyway?

Now, if you want to be a small fancier after that me and showcase how delicious you can make your lunch, you should 100% try these beautiful buddha bowls that I’ve created together with my grocery store delivery service friends at Peapod

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You might have noticed that I’ve been posting more vegan recipes lately. It is not because I’m turning vegan, but rather that I value a plant-based diet very much. I love fueling my body with vegetarian-based, nutritious foods and getting vegan sources of protein (beyond soy!).


Meal prep is existence changing. It simply requires a short amount of time between meal planning, food shopping and cooking. However on a regular basis is worth it, especially when it can help you achieve a healthier lifestyle or lets you stick to your food-related goals.

Okay, hope you LOVE this buddha dish as much as I did. Oh and that almond butter dressing can easily be made into a peanut butter dressing. Simply sayin’. xo!

5.0 from 1 reviews

Prep time:

15 mins

Cook period:

45 mins

Total time:

1 hour


2 medium to large lovely potatoes, diced into little cubes

2 cloves of garlic clove, minced

1 tablespoon toasted sesame oil

Salt and pepper

For the mango coconut grain:

2 teaspoons unrefined coconut oil

1 cup unsweetened coconut milk or almond coconut milk (from your carton)

1 cup water

1/4 cup natural creamy almond butter

3-4 tablespoons clean orange juice, to thin

2 teaspoons pure maple syrup

1/2 teaspoon apple cider vinegar

1 teaspoon toasted sesame oil

To garnish: Fresh green onions, cilantro and/or toasted sesame seeds.


To help make the brown rice: Place a medium container over medium high heat and add coconut essential oil and dark brown rice. Toast rice with the coconut oil for 5 minutes; stirring often to toast the rice and infused the coconut essential oil taste in. After five minutes add in drinking water and coconut dairy and bring combination to a boil, after that cover, reduce high temperature to low and simmer for 45 a few minutes. After 45 mins, remove heat, mix with a fork and fluff rice, then recover and let stand for 10 more mins. Once done, stir in mango and season with a little bit of salt.

While the rice is cooking, preheat oven to 375 degrees F. Range a large cooking sheet with parchment paper OR generously grease with essential olive oil. Set aside.

Place diced lovely potatoes in a dish and microwave for 3-4 a few minutes to help pre-cook them.

Place broccoli florets, special potato cubes minced garlic on cooking sheet. Drizzle sesame essential oil outrageous of the vegetables and toss to combine. Bake for 20-30 minutes or until special potatoes are sensitive, stirring vegetables & potatoes halfway through.

While the veggies roast: make the dressing by whisking together almond butter, orange juice, maple syrup, apple cider vinegar and sesame oil. Flavor and adjust as you see fit.

To put together the bowls or carry out meal prep: Add about 3/4 glass of rice to each bowl/container then top with roasted veggies (distribute consistently) and about 1 1/2 tablespoons from the dressing. Top with green onions, cilantro and toasted sesame seeds, if desired. Serves 4.

Formula by: Monique Volz // Ambitious Kitchen Pictures by: Sarah Fennel // Broma Bakery

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