Oh my, oh my, oh my. If you have not yet jumped aboard the Buddha Bowl Bandwagon, well there is no time like the present! This here is an easy weeknight meal with some kinda fantastical Thai-style coconut cashew sauce that’ll knock your socks (or in my case, slippers) right off!
This bowl is composed of roasted yams, baby spinach, purple cabbage, quinoa, shredded carrot, and toasted cashews, but you can make this bowl of goodness your own by adding in whatever your heart desires (or your fridge seems to be done with!). Or, better yet, just make up a batch of this sauce and eat it on everything, every day, all day! Yessss! 🤣
I absolutely LOVE a versatile weeknight recipe like this one on the weekly rotation. While my family loves roasted yams, yours may not, so feel free to go right ahead and make this bowl suit the needs of your crew. Some Yam Substitution Ideas: Roasted Squash, Roasted Cauliflower, Shredded Chicken, or Baked Tofu.
Roasted Yam Buddha Bowls with Coconut Cashew Sauce
Total Time: 30 - 40 minutes
Serves 4
Roasted Yams - 1 very large
Cooked Quinoa or Brown Rice (soaked 4hrs and rinsed)
Shredded Carrots
Thinly sliced Purple Cabbage
Chopped Baby Spinach or Steamed Swiss Chard/Kale
Thinly sliced Red Pepper
Toasted Cashews Pieces (I just use a dry fry pan for this)
Fresh Lime
Fresh Cilantro
Optional: Hot Sauce
Any other Veggie Add Ins Such as: steamed broccoli, roasted cauliflower, steamed green beans, pea sprouts
Coconut Cashew Sauce:
1 cup full-fat coconut milk
1/2 cup cashew butter
1 Tbsp red Thai curry paste
2 Tbsp tamari
2 Tbsp maple syrup
Juice of 1 lime
Pinch of salt
To roast your yams: Chop yam into half or quarter moon slices about 1/4 inch thick. Lay them in a large glass baking dish or on a parchment lined cookie sheet and drizzle with a little melted coconut oil and season with salt and pepper. Roast at 375-400F for about 20 mins.
For the sauce: Add all ingredients to your blender and combine until smooth. Adjust seasonings as desired.
Prepare all your Buddha bowl ingredients and layer them into your serving bowls.
Serve bowls warm and drizzled with cashew sauce.