A Buddha bowl is a vegetarian meal served in a bowl or dish with a high rim. It mixes and matches grains, vegetables, and plant proteins for a healthy, balanced meal. This edamame and sweet potato Buddha bowl uses a base of brown basmati rice, roasted sweet potatoes, and edamame. The dressing has a tahini base with maple syrup added in to compliment the sweet potatoes.
Healthy and delicious, this vegan edamame and sweet potato Buddha bowl is a fantastic meal prep. If you make the brown basmati rice and sweet potatoes at the same time, you can work on the other ingredients and the dressing and it comes together easily. You can also make the brown basmati rice and sweet potatoes a day or two ahead of time and just refrigerate them in a sealed container.
If you haven’t already made the rice and sweet potatoes yet, get the brown basmati rice started first, then preheat the oven for the sweet potatoes. (Click the links for how to make brown basmati rice in the Instant Pot and how to make a nice batch of 1″ cubed sweet potatoes.)
While the rice and potatoes cook, make the edamame. I like to buy a bag of frozen shelled organic edamame and boil it in salted water for about 5 minutes. Rinse, drain, let cool.
Slice the figs and then begin to prep the dressing ingredients.
Chop the garlic, zest the ginger, stir the tahini. (be sure to stir the tahini well as it separates naturally in the container)
Whisk all the dressing together and pour into meal prep dressing containers. Serving size is 2 tablespoons and this recipe makes exactly 6 servings.
Layer the edamame and sesame Buddha bowl:
-brown basmati rice on the bottom
-top with sweet potatoes, edamame, pepitas, figs, and sprouts
-add the dressing containers
Refrigerate for up to 6 days, eat warm or cold.
Mince the garlic and zest the ginger. Whisk all the ingredients together in a bowl.
Let the cooked sweet potatoes cool and fluff the brown basmati rice. When the rice is also cool, begin layering your edamame and sweet potato Buddha bowl.
Evenly distribute 1/2 cup of brown basmati rice on the bottom, top with 1/2 cup of sweet potatoes, add the sliced figs, pepitas, and sprouts.
Pour the mixed dressing into containers. Serving size for the dressing is 2 tablespoons.
Store meal prep containers in the refrigerator for up to 6 days.
HINT: I like to eat my Buddha bowl warm so I remove the dressing container and the sprouts, heat the bowl, then add the sprouts back in and top with the dressing.Print
Edamame and Sweet Potato Buddha Bowl
Healthy edamame and sweet potato Buddha bowl complimented with a tahini, maple-ginger dressing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
For the bowl:
1/2 cup brown basmati rice
1/2 cup diced oven roasted sweet potatoes
6 dried figs, sliced
3 tablespoons pepitas
1/2 cup alfalfa sprouts
For the dressing:
1/2 cup tahini
1/4 cup lemon juice
1/4 cup maple syrup
3 tablespoons soy sauce
1/2 tablespoon zested ginger
1/2 tablespoon minced garlic
- Layer cooked brown basmati rice in the bottom of the meal prep container. Top with sweet potatoes, figs, pepitas, and sprouts.
- To make the dressing, whisk all ingredients together and parcel out into individual servings of 2 tablespoons each.
HINT: If you like to eat your edamame and sweet potato Buddha bowl warm, remove the sprouts and dressing beforehand, heat the bowl, return the sprouts, and top with dressing.
Keywords: vegan, meal prep, Buddha bowl, sweet potato, tahini