Vegan Buddha Bowl

Name: Vegan Buddha Bowl
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup sushi rice; 1 small bunch of broccoli, cut into florets; 2 Tbsp. rice vinegar; 12 oz. edamame; 1 Tbsp. vegetable oil spread; 1 Tbsp. sesame oil; 1 sweet potato (8 oz.), peeled, cut into ½ -inch cubes; 1 mini cucumber, thinly sliced; 1 avocado, peeled, pitted and thinly sliced; 1 sheet nori seaweed, sliced; 5 oz. kimchi; Salt; 1 Tbsp. Asia Bowl Topping, divided

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Servings

Prep Time

40 minutes

Calories

840

Author

Chef Nils

Spice up your Vegan Buddha Bowl!

Ingredients

1 cup sushi rice
1 small bunch of broccoli, cut into florets
2 Tbsp. rice vinegar
12 oz. edamame
1 Tbsp. vegetable oil spread
1 Tbsp. sesame oil
1 sweet potato (8 oz.), peeled, cut into ½ -inch cubes
1 mini cucumber, thinly sliced
1 avocado, peeled, pitted and thinly sliced
1 sheet nori seaweed, sliced
5 oz. kimchi
Salt
1 Tbsp. Asia Bowl Topping, divided

Directions

Cook the rice as directed on the package. Cool, then refrigerate the rice until ready to use.
Use your food processor or blender to process the broccoli florets until finely chopped; spoon it into a medium bowl. Add the rice vinegar; toss to evenly coat the broccoli with the vinegar.
Add the edamame to a saucepan of salted boiling water; cook for 2 minutes. Drain the edamame, then place it in a medium bowl.
Melt the vegetable oil spread in a medium skillet, then continue to cook it until it is lightly browned. Add to the edamame along with 1 tsp. of the Asia Bowl Topping; mix lightly. Season with the salt to taste. Spoon the edamame into a bowl.
Heat the sesame oil in the skillet. Add the sweet potatoes; cook for 5 minutes or just until tender, while stirring frequently. Season with the salt to taste.
Divide all the ingredients evenly into 2 serving bowls. Sprinkle with the remaining Asian Bowl Topping.

Note