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Sweet Potato Buddha Bowl with Curry Pecan Dressing

by Livestrong_Recipes  |  Feb 10, 2019

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