March 15, 2021

Ultimate Buddha Bowl with Turmeric Rice & Ginger Dressing

 

ultimate buddha bowl chickpeas, shiitake mushrooms, sweet potatoes, turmeric rice with ginger dressing
This vegetarian bowl is so flavorful and satisfying! It incorporates a variety of flavors; sweetness from the coconut oil and sweet potatoes, saltiness from the soy sauce, while the ginger dressing finishes this dish with a punch of acidity. The great thing about this bowl is that you can separate the ingredients to accommodate your family’s preferences.
Prep Time 15 mins
Cook Time 30 mins
Course Dinner, Main Course
Cuisine American
Servings 4

Ingredients
  

For the Rice:

  • 2 cups uncooked jasmine rice
  • 3 ½ cups water
  • 1 tsp salt
  • ½ tsp turmeric

For the Chickpeas & Mushrooms:

  • 1 can chickpeas, drained
  • 4 oz shiitake mushrooms, stems removed and sliced ¼ inch thick
  • 1 tbsp coconut oil
  • 1 tsp lemon juice or apple cider vinegar
  • 3 tbsp soy sauce
  • ¼ tsp salt

For the Roasted Sweet Potatoes

  • 1 large sweet potato, peeled seeded and cut into ¼ inch chunks (about 2 cups)
  • 1 tbsp olive oil
  • ¼ tsp sea salt

For the Ginger Dressing:

  • 2 tbsp rice vinegar
  • 2 tbsp lemon juice
  • 1 small garlic clove
  • ¼ cup onion peeled and roughly chopped
  • ½ cup carrots roughly chopped
  • 2 tsp fresh grated ginger
  • 1 tbsp honey (or maple syrup if vegan)
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 3 tbsp canola oil
  • Salt, to taste
  • Optional Additions: Sesame seeds, chopped romaine, sliced cucumbers.

Instructions
 

For the Rice:

  • Add all the ingredients for the rice, to a rice cooker or pot. Turn rice cooker on, or bring pot up to a boil, then lower to a low flame, cover and cook for 15-20 minutes until done.

For the Chickpeas, Mushrooms & Sweet Potatoes:

  • Preheat oven to 375°F
  • Prepare two baking sheets with parchment paper. In a bowl, whisk the coconut oil, lemon juice, soy sauce and salt. Toss with the chickpeas and mushrooms. Spread on one of the prepared baking sheets.
  • Using the same bowl, whisk the, olive oil and salt. Toss with the sweet potatoes. Spread on the other prepared baking sheet.
  • Place both sheet trays in the oven.
  • Roast the chickpeas & mushrooms for about 15 minutes, until liquid is absorbed (chickpeas & mushrooms will still be tender, not crunchy).
  • Remove from the oven and set aside for later.
  • Allow the sweet potatoes to roast for an additional 10-15 minutes, turning once until tender and golden.
  • Remove from the oven and set aside for later.
  • While the veggies are roasting, prepare the ginger dressing.

For the Ginger Dressing:

  • Place rice vinegar, lemon juice, garlic and onion in the blender. I like to do this to take the “bite” out of the raw garlic and ginger.
  • In the meantime, gather the rest of your ingredients.
  • Add all other ingredients to the blender.
  • Cover the blender and turn on high. Puree until smooth.
  • Taste, and add salt, to taste if necessary.
  • Store in an airtight container in the refrigerator.

To assemble to bowls:

  • Put the rice in the bottom of a bowl.
  • Top with roasted veggies and chickpeas. Top with ginger dressing and garnish with sesame seeds.

Notes

NOTE:  You can use any root vegetables for this bowl; butternut squash, sweet potatoes, parsnips, turnips, carrots etc. Use whatever you have on hand!
Keyword Dairy-free, gluten-free, healthy, vegan, vegetarian

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