Description
This grain free vegan Buddha bowl is loaded with lots of veggies, pre-made lentils, sweet potato and avocado.
Ingredients
Units
Scale
- 1 Sweet Potato sliced into rounds
- 1/2 tsp Avocado Oil
- Sea Salt and Pepper to taste
- 2.5 cups Brussels Sprouts
- 1/2 Avocado
- 1 Watermelon Radish sliced thin
- 1/2 cup Dried Lentils
For the Ginger Miso Dressing
- 1 tbsp Ginger grated
- 1 tbsp Avocado Oil
- 1 tbsp Coconut Aminos or sub tamari
- 1 tbsp Rice Vinegar
- 1.5 tbsp Miso Paste light yellow
- 1/2 tbsp Coconut Sugar
- 1 tsp Sesame Oil
- 1/2 to 1 tbsp Hot Water as needed, to thin
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. Add the sliced sweet potato and drizzle avocado oil, sea salt and pepper and bake for 15 to 20 minutes, until cooked through.
- Shred the brussels sprouts using a mandolin and place in large bowl.
- Whisk the dressing ingredients together in a small bowl by combining all of the ingredients.
- Add the sweet potato, avocado, radish and lentils to the brussels sprouts and drizzle the dressing over top. Serve and enjoy!