Roasted Garlic Buddha Bowl

  • 180g | 1 cup uncooked brown rice
  • ½ small butternut squash , cubed
  • 2 small sweet potatoes , cubed
  • 1 tablespoons olive oil
  • 6 mushrooms
  • 4 handfuls of raw spinach
  • 60g | 1/2 cup edamame beans
  • 2 green onions , chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon Tamari , or soy sauce
  • 1 teaspoon maple syrup
  • salt and pepper , for seasoning
  • sesame seeds , for sprinkling
For the roasted garlic sauce
  • 2 squares of silver foil
  • 2 roasted bulbs of garlic (see instructions)
  • ½ lemon juice only
  • 5½ tablespoons tahini (you can sub cashew butter)
  • leftover marinade from the mushrooms
  • 80mls | 1/3 cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon Tamari or soy sauce
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  1. Preheat your oven to 400
  2. Cut the top quarter off your whole garlic bulbs exposing the cloves inside.
  3. Brush your foil with a little oil and place the large part of the bulb in the middle of the foil and draw it up around, squeezing tightly shut all over. Place in the oven and roast for about 30 minutes. Check they feels squishy through the foil. If they don't return to the oven for a few minutes more.
  4. When ready allow to cool in the foil. (It might seem like a lot of garlic but once roasted the flavour mellows and won't be any where near as dominant as it would if you didn't roast it).
  5. Brush your sweet potatoes with olive oil and sprinkle with salt. Place on a baking tray and put in the oven either with the garlic or after it is ready.
  6. Toss your butternut squash cubes in a little olive oil, season and add to the tray with the sweet potatoes about 15 minutes later.
  7. Roast the butternut squash and potatoes for about another 45 minutes or until both are tender.
  8. In a small bowl mix together the teaspoon of sesame oil, the tablespoon of Tamari and and the 1 teaspoon of maple syrup.
  9. Add the mushrooms to the bowl and allow to soak for a minimum of 10 minutes, stirring them every so often so they get covered in the marinade.
  10. Cook your brown rice according to the directions on the package.
  11. In the last 10 minutes add your mushrooms to the baking tray with the potatoes and squash, making sure to reserve the marinade.
  12. Squeeze the roasted garlic out of each clove and into a food processor or blender. If you squeeze from the base of each they should pop out easily.
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