Spicy Buddha Bowl

Serves: 2

INGREDIENTS

• 1 large (or 2 small) sweet potato
• 2 cups of cooked black rice (or any rice of your choice)
• 1 avocado
• 1 cup of shredded carrots
• 1 cup of shredded cabbage
• 1 cup of bean sprouts
• 3 scallions
• ¼ cup of chopped peanuts
• 2 tbsp of sesame seeds
• For the spicy peanut sauce
• 2 tbsp of peanut butter (or tahini)
• 2 tbsp of soy sauce
• 1 tbsp of rice wine vinegar
• 1 tbsp of roughly chopped ginger
• 1 tsp of red curry paste
• the zest and juice of 1 lime
• 2 tbsp of olive oil
• sat/pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Cook forbidden rice according to package, and set aside.
3. Meanwhile, peel and chop sweet potato into roughly 1 inch cubes. Place in a cast iron skillet, Drizzle with olive oil, salt/pepper. Place in oven and roast for 15 minutes, toss potatoes and place back in oven to roast for another 10-15 minutes until potatoes are evenly browned and cooked through. Remove from oven and set aside.
4. To prepare the dressing:
5. In a high power blender, place chopped ginger, peanut butter, soy sauce, curry paste, rice wine vinegar, lime zest/juice, and olive oil. Mix on high until fully blended. Taste, and season with salt/pepper as necessary (can also adjust amount of red curry paste for more/less heat). Transfer to a serving dish and set aside.
6. Finish preparing other vegetables. Chop scallions on an angle into ¼ inch pieces. Slice avocado, roughly chop peanuts. Rinse bean sprouts. Shred cabbage and carrots (if not already shredded).
7. To prepare bowl
8. Using 2 large bowls (I like to use a flatter/wider bowl with this recipe), place 1 cup of rice in each bowl, followed by 1 cup of the roasted sweet potatoes, ½ cup of shredded carrots and shredded cabbage in each. Top with sliced avocado, bean sprouts, scallions and chopped peanuts. Drizzle a generous amount of the spicy peanut dressing on top and garnish with sesame seeds.