Sweet Potato Edamame Brown Rice Bowl with Almond-Basil Dressing

 
  • Cooking and Prep: 30 m
  • Serves: 2
  • Contains:

This dressing is incredible! This grain bowl is the perfect filling vegan meal. I also like to use the dressing as a dip for sweet potato fries.

Ingredients (16)

Sweet Potato Edamame Brown Rice Bowl

Almond-Basil Dressing

Start Cooking

Prepare the Sweet Potatoes

  1. Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.

  2. Add sweet potato wedges to the baking sheet in a single layer. Season with salt and spray with cooking spray. Bake 20 to 25 minutes and set aside.

Prepare the Dressing

  1. In a bowl, whisk together almond butter, lime juice, soy sauce, basil cubes, rice vinegar, and sesame oil. Add water a little at a time, using as much as is needed to achieve the right consistency.

Assemble the Grain Bowls

  1. Divide brown rice between two bowls. Top with sweet potatoes, cabbage, almonds, and edamame.

  2. Drizzle with the prepared dressing, sprinkle with sesame seeds, and garnish with parsley.

Tip:

To save a few minutes, prepare the dressing while the sweet potatoes bake.

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