Sweet Potato and Snow Peas Buddha Bowl

And another Buddha Bowl added to my collection ! I sincerely find Buddh Bowls to be one of the easiest way to eat vegan food. And the possibilities are endless! All you have to do is play around with the colours, textures and tastes. This is so much fun to do! For this Sweet Potato Buddha Bowl, I wanted to mix raw and cooked veggies, and I excluded tofu for once. If you need some inspiration, you can have a look at all my other Buddha Bowls here. Don’t forget to tell me which one is your favorite!

 

Serving: 4  people

Timing: 30 minutes preparation time, 60 minutes to cook the sweet potatoes

 

vegan buddha bowl with grated carrots, sweet potato, snowpeas and avocado

 

vegan buddha bowl with grated carrots, sweet potato, snowpeas and avocado

 

Ingredients:

– 4 small to medium-sized sweet potatoes

– 1 cup pearl barley

– 200g snow peas

– 1 handful sprouted garlic

– 4 carrots, grated

– 2 avocados

– the juice of half a lemon

– 2 tbs tahini

– 2 tbs sesame oil

– ¼ cup sesame seeds

– olive oil

– salt & pepper

 

Directions:

Start by preheating the oven to 400°F (200°C).

To get this nice look of finely sliced and roasted potatoes, all you have to do is to wash them first thoroughly (because we’re not peeling them) and cut slices of half a centimeter without cutting all the way through the potatoes.

Put all 4 sliced sweet potatoes on a baking sheet. Sprinkle with olive oil and season with salt and pepper.

Cook in the oven for 1 hour.

Meanwhile, bring water to a boil. Add salt. Cook the pearl barley for half an hour (or follow packaging instructions).

Wash and peel the carrots. Grate them.

Cut the avocados in halves and peel them. Remove the stem and scoup out the flesh. Slice each avocado half finely and dispose them on a plate.

Wash the snow peas and remove the stem on each side.

Heat 2 soupspoons of sesame oil in a skillet. Stir fry the snow peas for 3 minutes. Season with salt and pepper. Sprinkle with sesame seeds.

In a bowl, mix together the lemon juice, tahini sauce and 1 tbs olive oil. Season with salt and pepper.

When the sweet potatoes are ready, take them out of the oven and place directly on 4 plates.

Arrange the pearl barley, snow peas and grated carrots around the avocados and sweet potatoes. Sprinkle with the homemade tahini sauce.

Enjoy!

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