Sweet potato fries and broccolini Buddha bowl was the answer to all my cravings last week. I made this three times, and will continue making a variation of this once a week. The key here is this basic delicious combo: roasted veggies, millet and coconut yogurt-dijon sauce.
Three other ingredients which I love in Buddha bowls: avocado, fresh herbs and something crunchy. These sunflower seeds are dry roasted and mixed with nutritional yeast and salt. Sometimes I blend this mix to get a yummy version of vegan parmesan, but it works just as well without blending (more crunchy this way).
Build-your-own buddha bowls are the perfect family meals and as I mentioned in my quinoa and pasta salad post we’re going to have them more often from now on. Even though my kids don’t like everything I make, they will taste a little bit of everything, and that’s the most important thing: to familiarize children early on with different flavors and textures.
All our bowls looked very different but we all had a good nutritious meal. Except my 2 year old who tasted a piece of sweet potato, said she doesn’t like it and threw it on the floor. The same happened with broccolini. She ate some millet with tomatoes (she is the biggest fan of tomatoes).
So the platter in the photos is mine. I ate all this and much more millet and broccolini and was happily full afterwards. I love plant-based meals because they make me feel full in a very light way. I’m also loving eating more millet and quinoa now instead of pasta or rice. There’s absolutely nothing wrong with pasta (It is still my favorite!), but I’ve been a very lazy cook for the past three months (or perhaps 12 months…) and we’ve had pasta many days a week. Even a huge pasta fan can get bored some times 🙂
Sweet potato fries and broccolini buddha bowl
Crispy sweet potato fries
- 21 oz / 600 g sweet potato A few years ago I perfected the recipe for crispy sweet potato fries. If you don't have the time to wait overnight, you can leave the sweet potatoes in cold water for about 30 minutes. You can also use olive oil or any oil you prefer instead of coconut oil. I also added dried thyme to the sweet potato fries. Click "sweet potato" to get the recipe.
- 7 oz / 200 g broccolini
- a splash of olive oil
- salt and pepper to taste
- 1 cup dry millet
- 3 cups water (you can use veggie broth too, to have more flavor)
- I add 1 tsp of organic veggie broth powder
Coconut yogurt-dijon sauce
- 1/2 cup (about 125 g) unsweetened natural coconut yogurt
- 2 tsp lemon juice
- 1,5 tsp Dijon mustard
- 1/4 tsp salt
- black pepper
Sun flower seed "parmesan"
- 1/4 cups sunflower seeds
- 1 tbsp nutritional yeast
- salt to taste
- Prepare sweet potatoes according to instructions.
- Preheat oven to 392 F / 200 C.
- Wash broccolini and pat it dry. Cut the stems a little bit if needed.
- Place broccolini on a baking sheet lined with parchment paper. Drizzle a little olive oil, pinch of salt and pepper.
- Bake in the oven for about 10 min.
- Mix all coconut yogurt ingredients and let set.
- Dry roast sunflower seeds in a dry pan for a few minutes tossing constantly so they won't burn.
- In a bowl, combine toasted sunflower seeds with nutritional yeast and salt. You can also blend these into "parmesan".
- Cook millet according to packet instructions (boil water in a saucepan, add veggie broth powder and dry millet). Cook covered in low - medium heat for about 20 min. Take off heat and let set for another 5 minutes covered.
- Serve all food in a build-your-own buddha bowl style with fresh herbs.