Sweet Potato Buddha Bowl with Coconut Basil Dressing Recipe

Sweet Potato Bowl with Coconut Basil Dressing 2.jpg

5 from 1 vote

Sweet Potato Buddha Bowl with Coconut Basil Dressing Recipe

This recipe is just the thing you need for a weeknight meal or a weekend lunch; it’s filling, full of fiber and lots of protein and healthy fats to keep you satisfied and happy.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 362kcal

Author: Amie Valpone

Ingredients

4 medium sweet potatoes
2 heads broccoli cut into small florets
1 tablespoon avocado oil
Kosher or fine sea salt
Freshly ground black pepper
1 12 ounce can full-fat coconut milk chilled overnight in the fridge
2 teaspoons apple cider vinegar plus more if needed
1 teaspoon finely chopped fresh basil leaves
½ cup white quinoa
4 large button mushrooms thinly sliced
1 tablespoon finely chopped fresh cilantro or parsley
2 tablespoons raw walnuts
Pinch of crushed red pepper flakes

Instructions

Preheat the oven to 400°F.
Pierce the potatoes with a fork to create small holes. Place the sweet potatoes on a rimmed baking sheet and set aside.
Place the broccoli florets on a separate rimmed baking sheet and drizzle with the oil. Season to taste with salt and pepper.
Roast the potatoes and broccoli for 30-40 minutes or until very tender. Remove from the oven and set aside to cool. Cut the sweet potatoes into 1-inch chunks.
In a small bowl, scoop the thick coconut cream from the top of the chilled can of coconut milk. Add 2 tablespoons of the coconut water remaining in the can and whisk together until smooth. Add more coconut water, if needed. Add apple cider vinegar, basil, and salt and pepper, to taste. Place in the fridge for 1 hour before serving.
Meanwhile, cook the quinoa according to the package directions.
In a large bowl, combine the potatoes, broccoli, quinoa, mushrooms, cilantro, and walnuts. Season to taste with salt and pepper. Remove the dressing from the refrigerator, whisk, and drizzle over the bowl. Add crushed red pepper, to taste, and serve.

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