Ingredients
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For the dressing:
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1/4 cup unsweetened coconut flakes (chilled)
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2 tablespoons fresh squeezze lemon or lime juice
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2 cloves garlic, minced
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1/2 teaspoon red chili flakes
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1/4 teaspoon salt
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1/4 - 1/2 teaspoon black pepper
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For the buddha bowl:
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1 large sweet potato, cubed (about 2 cups)
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1 medium yellow squash, cubed (about 1 cup)
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1 red bell pepper, cored and sliced into thin strips
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1 green bell pepper, cored and sliced into thin strips
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1 small jalapeño pepper, seeded and finely chopped (optional)
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1 cup frozen edamame (shelled and defrosted)
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1 can full-fat coconut milk (13.5 oz), well shaken
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For the toppings:
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1 ripe mango, diced
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1/2 cup roasted and salted cashews
Directions
Subtitle: A Fiery Twist on a Traditional Thai Salad
Description: This vegan and gluten-free Buddha bowl combines crunchy cashews, juicy mango, and spicy vegetables like bell peppers and jalapeños for a flavorful and nutritious meal. Packed with protein and fiber, it’s perfect as a main course or a satisfying lunch.
Ingredients:
For the dressing:
* 1/4 cup unsweetened coconut flakes (chilled)
* 2 tablespoons fresh squeezze lemon or lime juice
* 2 cloves garlic, minced
* 1/2 teaspoon red chili flakes
* 1/4 teaspoon salt
* 1/4 – 1/2 teaspoon black pepper
For the buddha bowl:
* 1 large sweet potato, cubed (about 2 cups)
* 1 medium yellow squash, cubed (about 1 cup)
* 1 red bell pepper, cored and sliced into thin strips
* 1 green bell pepper, cored and sliced into thin strips
* 1 small jalapeño pepper, seeded and finely chopped (optional)
* 1 cup frozen edamame (shelled and defrosted)
* 1 can full-fat coconut milk (13.5 oz), well shaken
For the toppings:
* 1 ripe mango, diced
* 1/2 cup roasted and salted cashews
Instructions:
1. Prepare the dressing: In a blender or food processor, combine all the dressing ingredients and process until smooth. Set aside.
2. Cook the sweet potatoes and squash: Add the cubed sweet potatoes and squash to a medium saucepan filled with water by about 1 inch. Bring the water to a boil over high heat. Reduce the heat to low and simmer, covered, for about 10 minutes or until tender. Drain and set aside.
3. Make the buddha bowl: Heat a large skillet over medium-high heat. Add the cubed butternut squash and red bell pepper to the pan along with a drizzle of olive oil if desired. Sauté for about 5 minutes, stirring occasionally.
4. Add the jalapeño and green bell pepper (and optional chili flakes): After 5 minutes, add the chopped jalapeño and green bell pepper to the pan. Continue sautéing for another 5-7 minutes, or until the vegetables are slightly browned and tender.
5. Assemble the bowl: Divide the cooked rice among four large serving bowls. Top each bowl with half of the vegetable mixture from the skillet. Distribute the edamame evenly between the bowls.
6. To prepare the mangoes: Gently toss the diced mangos with a splash of the spicy dressing to coat them.
7. Plate the dish: Spoon the contents of the bowl onto a plate. Top each serving with a handful of roasted cashews and a few tablespoons of diced mango. Serve immediately.
Nutrition Facts:
Serving size: 1 bowl (excluding toppings)
Calories: 300
Total fat: 12 g
Saturated fat: 2 g
Monounsaturated fat: 6 g
Cholesterol: 0 mg
Sodium: 250 mg
Total carbohydrates: 45 g
Dietary fiber: 10 g
sugars: 10 g
Protein: 15 g
Note: The nutritional information does not include any additional dressing, nuts, or other toppings added at the table.
Steps
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1
Done
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Prepare the dressing: In a blender or food processor, combine all the dressing ingredients and process until smooth. Set aside. |
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2
Done
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Cook the sweet potatoes and squash: Add the cubed sweet potatoes and squash to a medium saucepan filled with water by about 1 inch. Bring the water to a boil over high heat. Reduce the heat to low and simmer, covered, for about 10 minutes or until tender. Drain and set aside. |
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3
Done
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Make the buddha bowl: Heat a large skillet over medium-high heat. Add the cubed butternut squash and red bell pepper to the pan along with a drizzle of olive oil if desired. Sauté for about 5 minutes, stirring occasionally. |
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4
Done
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Add the jalapeño and green bell pepper (and optional chili flakes): After 5 minutes, add the chopped jalapeño and green bell pepper to the pan. Continue sautéing for another 5-7 minutes, or until the vegetables are slightly browned and tender. |
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5
Done
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Assemble the bowl: Divide the cooked rice among four large serving bowls. Top each bowl with half of the vegetable mixture from the skillet. Distribute the edamame evenly between the bowls. |
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6
Done
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To prepare the mangoes: Gently toss the diced mangos with a splash of the spicy dressing to coat them. |
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7
Done
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Plate the dish: Spoon the contents of the bowl onto a plate. Top each serving with a handful of roasted cashews and a few tablespoons of diced mango. Serve immediately. |
