Root Vegetable Vegan Buddha Bowl
A fall-inspired root vegetable Vegan Buddha Bowl.
Ingredients
- 1 sweet potato, small cut in half then into thin strips lengthwise
- 2 whole beets cubed
- 3 large carrots cut into thirds then into thin strips lengthwise
- 1 medium purple onion sliced
- 1 cup Organic Basmati White Rice
- avocado as desired
- salt to taste
- pepper to taste
Maple Garlic Dressing
- 1/2 cup Garlic Infused Olive Oil (+ extra for brushing)
- 1 Tbsp maple syrup
- 3 Tbsp apple cider viengar
- 1/2 Tbsp thyme fresh, chopped
- salt to taste
Instructions
- Preheat oven to 350 degrees.
- Prep all vegetables (sweet potato, beets, carrots, onion), and place on a large baking pan.
- Brush vegetables with a liberal amount of the garlic-infused olive oil.
- Bake for 45 minutes.
- Meanwhile, prepare rice according to package, and slice your avocado into thin slices.
- Make the Maple Garlic Dressing by placing all ingredients in a glass jar or salad dressing shaker, and shake or whisk until completely blended together.
- Once the vegetables are done roasting, remove them from the oven, and begin building your bowl.
- Add the rice, roasted vegetables, and avocado to a bowl, then drizzle Maple Garlic Dressing liberally over the top.
- Sprinkle with salt and pepper to taste.