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 Buddha 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?
Can you remember your very first buddha 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.
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.
Throw it all in a bowl with a fresh sauce, though, now that’s something worth talking about.
And eating by the forkful.
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!
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!)
Enjoy this Japanese Yam Buddha 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.
If you make a Japanese Yam Buddha Bowl with Turmeric Carrot Cashew Sauce, show me!
I’d love to see how yours turned out!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
For more buddha bowl inspiration, check out my Lemon Basil Buddha Bowl with Lemon Tahini, Maple Balsamic Tempeh & Rainbow Veg Buddha Bowl and Garlicky Chickpeas and Kale Buddha Bowl with Tahini Dressing
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Cozy plant-based buddha bowl with chickpea, broccoli, and Japanese yam in a bright turmeric carrot cashew sauce. Gluten-free, Oil-free, and easy for meal prep!
- 1 15 oz can chickpeas, drained, rinsed, and patted dry
- avocado oil spray (omit if OF)
- 1 large Japanese yam, or two small, scrubbed, skins on
- 1 large head of broccoli
- 1 cup baby carrots
- 1 tsp turmeric powder
- 3 TBSP cashew butter
- 1/2 cup filtered water + more to reach desired consistency c
- pinch of Himalayan sea salt
- 1/2 lemon, squeezed
- pinch of black pepper
- Preheat oven to 375 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. Return to the oven for another 20 minutes. (Note: If OF or looking for a different variation, try steaming the broccoli instead for 3-5 minutes in a steamer basket with boiling water.)
- Spray a large pan with avocado oil and heat over medium high. Add the chickpeas and cook for 8-10 minutes, until golden brown and crispy. (Note: if OF, skip this step and add chickpeas to the bowl as is OR add to the baking pan with the yam and broccoli half way through.)
- To make the turmeric carrot cashew sauce, add the baby carrots to a pot of boiling water and boil for 5-10 minutes, until fork tender. Allow to cool slightly and add to a blender with the turmeric powder, cashew butter, filtered water, and Himalayan sea salt. Blend until smooth, adding more filtered water as needed to reach desired consistency. Taste and add more Himalayan sea salt, black pepper, lemon, or turmeric to taste. Refrigerate until ready for use.
- To assemble the buddha bowls, divide the Japanese yam, broccoli, and chickpeas between two bowls. Top with turmeric carrot cashew sauce and serve immediately.
- Store leftovers separately in the refrigerator for 3-5 days.
- Category: Entree, Buddha Bowl
- Cuisine: Oil Free Option, Gluten Free, Grain Free, Refined Sugar Free