Sweet potato fries and broccolini buddha bowl
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Sweet potato fries and broccolini buddha bowl

Sweet potato fries and broccolini buddha bowl becomes a perfect meal with millet, coconut yogurt-dijon sauce and a crunchy sunflower seed topping. This meal is gluten-free and vegan.
Prep Time10 mins
Cook Time35 mins
Fries in cold water30 mins
Total Time45 mins
Course: Main Course
Cuisine: gluten-free, vegan
Keyword: broccolini, buddha bowl, coconut yogurt, sweet potato fries, vegan parmesan
Servings: 4
Author: Tiina from My Berry Forest

Ingredients

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.

Broccolini

  • 7 oz / 200 g broccolini
  • a splash of olive oil
  • salt and pepper to taste

Millet

  • 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

Instructions

  • 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.