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Parve
Easy
4 Servings
Allergens 
50 Minutes
Diets
If you do want that one-bowl healthy meal (some cooking, but minimal), this is the dressing that will make anything that’s in your fridge pop. Over Yom Tov I served these a bit differently than the casual, weekday version that’s here. I like for my veggies to be the colorful item that makes the table beautiful. I had cut the sweet potatoes into spears rather than use the circles. They went on a bed of red cabbage, and some edamame, scallions, and almonds sprinkled all around added more color to the platter. Finally came the drizzle of this essential almond-basil dressing that is just super special. You can also serve the sweet potatoes on their own—whether cut as fries or spears—with the almond-basil dressing as a dip. It’s an amazing side.
1 large sweet potato, peeled and cut into thin rounds
salt, for sprinkling
1 cup prepared brown rice, such as Heaven & Earth
3 cups red cabbage
8 cherry tomatoes, halved
1 avocado, sliced
1/4 cup Gefen Almond Butter
2 tablespoons lime juice
6 cubes Gefen Frozen Basil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Gefen Sesame Oil
3-4 tablespoons water, as needed
Gefen Sesame Seeds, for sprinkling
fresh parsley, for garnish
Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet. Add sweet potato fries or wedges. Season with salt and spray with nonstick cooking spray. Bake for 20-25 minutes (or more, depending on the thickness of your rounds).
Prepare the dressing. Blend together all ingredients. Add water a little bit at a time, as needed to achieve the right consistency.
Add rice to the bottom of the bowl. Toss sweet potatoes with red cabbage, tomatoes, and avocado. Top rice and drizzle with dressing.
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