Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

Japanese yam bowl with chickpeas, broccoli, and roasted yam drizzled with a beautiful turmeric carrot cashew sauce.  Perfect for meal prep!

Here’s a fun fact for you.

I don’t travel well.

Like at all.

We have a trip to California coming up next week and I’m already in semi-freak out mode, making lists on lists on lists in my bipolar hand-writing that oscillates between print and cursive when I’m stressed.

The suitcases are out, friends, a looming reminder of all the STUFF that needs to go in them.

So it’s felt like a sort of long week here at F&V, was it like that for you, too?

Thank goodness for basic meals, like this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce.

I’ll give you some yams, chickpeas, greens, and a cool new sauce if you come and help me pack all of things.

Do we have a deal?

Why Japanese Yams are Amazing

Can you remember your very first power bowl?

I don’t remember the specifics, but I’m fairly positive that it probably had sweet potatoes and chickpeas as MVPs.

That was before I’d tried Japanese yams.

If asked what my favorite plant-based comfort-food was, I’d skip the mac n cheese and pasta and even chocolate and say…Japanese yams.

Baked, steamed, roasted, plain, whatever.

They smell like cake when they’re baking and taste a little like cake when you’re eating them too, come to think of it!

Apparently they’re gaining popularity in the U.S. (no surprise there, they’re delicious!), and I can almost always find them at Whole Foods.

If you can’t find Japanese yams near you, though, I would substitute a regular garnet yam to make this bowl.

What You Need to Make a Japanese Yam Bowl 

I could just eat Japanese yams, chickpeas, and broccoli plain, to be honest, but there’s not much of a recipe in that to share with you.

Here’s what you need:

• chickpeas
• avocado oil spray
• Japanese yam
• broccoli

That’s it!

Throw it all in a bowl with a fresh sauce, though, now that’s something worth talking about.

How to Make a Japanese Yam Bowl 

This meal is so easy to make for an easy dinner!

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Wash and scrub the Japanese yam and slice in half.

Add the halves to the baking sheet, facedown.

Bake for 30-40 minutes, until fork-tender and browned on the bottom.

In a large bowl, toss the broccoli with a bit of avocado oil (optional) and a pinch of Himalayan sea salt.

After 20 minutes, add the broccoli to Japanese yam pan and spread out and return to the oven for another 20 minutes. 

Spray a large pan with avocado oil and heat over medium high.

Add the chickpeas and cook them for 8-10 minutes, until golden brown and crispy. 

Alternatively, you can bake the chickpeas to save a pan! 

What You Need to Make the Turmeric Carrot Cashew Sauce

I see you eying that sauce.

I don’t blame you, it’s gorgeous!

This turmeric carrot cashew dressing was inspired by a recipe from The Rawsome Vegan Cookbook.

Emily from This Rawsome Vegan Life is a total master at whipping up easy veg-packed sauces and dressings.

In my variation I add a bit more fluid to the sauce to make it pourable, and add cooked carrots instead of raw for a more subtle carrot-flavor.

It’s perfect to welcome spring and pair with your bowls for a pop of color and flavor!

Here’s what you need for the Turmeric Carrot Cashew Sauce:

• baby carrots
• turmeric powder
• cashew butter
• filtered water
• Himalayan sea salt
• lemon
• black pepper

That’s it!

How to Make the Turmeric Carrot Cashew Sauce

To make the turmeric carrot cashew sauce, add the baby carrots to a pot of boiling water and boil them for 5-10 minutes, or until fork tender.

Allow them to cool slightly and then add them to a blender with the turmeric powder, cashew butter, filtered water, and Himalayan sea salt.

Blend them until smooth, adding more filtered water as needed to reach desired consistency.

Taste the mixture and add more Himalayan sea salt, black pepper, lemon, or turmeric to taste.

Swaps & Substitutions

Having an empty fridge is equal parts liberating and terrifying, isn’t it?

Meals this week have been a few different variations of this as I try to clean out the fridge before our trip.

I must be doing a good job, because I can actually see the shelving in most areas (something that never happens here at F&V)!

If I want a lightened up version of this bowl, I go completely oil-free by steaming the broccoli and baking the yams and chickpeas without avocado oil.

(OF notes listed in the recipe below!)

How to Serve a Japanese Yam Bowl

To assemble the bowls, divide the Japanese yam, broccoli, and chickpeas between two bowls.

Top them with turmeric carrot cashew sauce and serve immediately.

Store any leftovers separately in the refrigerator for 3-5 days and reheat before serving.

Enjoy this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce for an easy weeknight dinner or hearty lunch bowl.

I like to make the full recipe, eat half one night, and enjoy the other half the following day for lunch or dinner.

If you know you’re going to have leftovers, store the sauce and vegetables separately in the fridge to avoid them getting soggy.

You may have leftover Turmeric Carrot Cashew Sauce, so try experimenting with it on different things!

I think it would be fabulous on toast, in salads, or as a dip for crackers or veggies.

Store any leftovers separately in the refrigerator for 3-5 days and reheat before serving.

Enjoy!

More Vegan Sheet Pan Meals

• 1-Pan Chickpea Ratatouille

• “Cheezy” Chickpea Sheet Pan Meal

• Sweet Potato & Chickpea Bake

• Vegetable Mole Sheet Pan Meal

• BBQ Tempeh Sheet Pan Meal

• Teriyaki Sheet Pan Meal

• 1-Pan Butternut & Chickpea Bake

• Tofu Sheet Pan Meal

• Vegetable Mole Sheet Pan Meal

I Want to Hear From You

If you make this Japanese Yam Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print