Japanese Yam Buddha Bowl with Sriracha Tahini
Most days, my lunches and dinners consist of big bowls of veggies and protein covered in a homemade sauce of my creation. Lately, I’ve been experimenting with new tahini based dressings and sauces that are tasty and oil-free. This carrot sriracha tahini visually brightens up the bowl and adds a spicy kick!
The sweetness of the yam pairs perfectly with the heat of the spicy carrot tahini sauce. If you can’t find Japanese yams where you live, a sweet potato or regular yam will taste great, too. I like to top my bowls with pomegranate seeds and pumpkin seeds, but some other ideas are fresh herbs, nuts, or a squeeze of lemon. If you make this bowl for dinner, try your leftovers for lunch over salad greens.
- One Japanese Yam, scrubbed and cut into 1" rounds
- 1 head of broccoli, broken into florets
- 1 c. cooked quinoa
- 1 cup baby carrots
- 1/4 cup tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tsp sriracha
- Himalayan sea salt
- Black pepper
- Pomegranate seeds
- Pre-heat oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the Japanese yam rounds to the sheet and bake for 30-40 minutes, until well browned on the bottom and fork tender.
- Meanwhile, steam the broccoli over the stove top for 3-5 minutes until vibrant green and fork tender.
- To make the spicy carrot tahini, blend ingredients carrots - black pepper until well combined. Add more water as needed to reach desired consistency.
- To assemble, divide the quinoa, baked yam rounds, and broccoli in two bowls and top with spicy carrot tahini, pomegranate seeds, and pepitas.
- If you can't find Japanese yams, substitute regular sweet potato instead.