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Sweet Potato Buddha Bowl With Curry Pecan Dressing

by Livestrong_Recipes  |  May 11, 2015

Sweet Potato Buddha Bowl With Curry Pecan Dressing
  1. PREP
  2. 1 h
  • COOK
  • 45 m
  • TOTAL
  • 1h 45m

The sweet potatoes, asparagus, edamame and tempeh get topped with a rich curry sauce made with miso, honey, garlic and pecan halves.

INGREDIENTS

SERVES 4

  • 2 cups sweet potato
  • 1 tbsp Avocado Oil
  • 1 dash Sea Salt, Coarse, Mediterranean
  • 1 cup Shelled Edamame
  • 1/2 tsp Coconut Oil
  • 4 oz Raw Tempeh
  • 4 cups Asparagus
  • 1/3 cup Pecans
  • 1 tbsp Garlic
  • 1 tbsp Premium White Miso Paste
  • 2 tsp Ume Plum Vinegar
  • 1 tsp maple syrup
  • 2 tsp Curry Powder, Madras
  • 2 cups Short Grain Rice

DIRECTIONS

1 For the sweet potatoes:
2 Preheat oven to 400°F and arrange oven racks to accommodate two baking sheets.
3 Line a large rimmed baking sheet with parchment paper (not necessary) then toss sweet potatoes with oil and salt.
4 Roast on top rack for 35 to 45 minutes, until tender and golden brown.
5 For the edamame:
6 In one corner of a large rimmed baking sheet lined with parchment paper, combine edamame, oil, curry powder and salt, then push to one side.
7 For the tempeh and asparagus:
8 Place the asparagus and tempeh on the same tray as the edamame, keeping them separate.
9 Move potatoes to bottom rack and roast edamame, tempeh and asparagus on top rack in oven during last 15 minutes of potato roasting time.
10 For the dressing:
11 Combine the pecan halves, garlic, white miso, vinegar, maple syrup and curry powder in a blender or mini food processor; puree until smooth.
12 To prepare bowl:
13 Divide the cooked hot brown rice (or quinoa or millet), sweet potatoes, asparagus and tempeh amongst the bowls.
14 Drizzle with dressing and garnish with roasted edamame. Serve immediately.