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Parve
Easy
2 Servings
Allergens 
30 Minutes
Diets
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.
2 small sweet potatoes, peeled and cut into wedges
salt, to sprinkle
nonstick cooking spray, such as Glicks Cooking Spray
1 cup brown rice, cooked according to package directions
1 cup shredded red cabbage
1/4 cup sliced almonds
1/2 cup shelled edamame, cooked according to package directions and salted
sesame seeds, to sprinkle
fresh parsley, to garnish
1/4 cup Gefen Almond Butter
2 tablespoons Heaven & Earth Lime Juice
1 tablespoon soy sauce
3 cubes Gefen Frozen Basil
1 tablespoon rice vinegar
1 teaspoon Gefen Sesame Oil
3 to 4 tablespoons water, as needed
Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet.
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.
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.
Divide brown rice between two bowls. Top with sweet potatoes, cabbage, almonds, and edamame.
Drizzle with the prepared dressing, sprinkle with sesame seeds, and garnish with parsley.
Sponsored by Gefen
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