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Veggie Buddha Bowl with Peanut-Mustard Sauce
Veggie Buddha Bowl with Peanut-Mustard Sauce

Veggie Buddha Bowl with Peanut-Mustard Sauce

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Cook Minutes 50 Min
Prep : 20 Min Cook: 30 Min
Start with a colourful array of vegetables, arranged beautifully in bowls. Add a flavourful sauce made with sesame dressing, Srichacha, peanut butter and Dijon mustard, and you're in business.
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2 Servings
Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 sweet potato (1/2 lb./225 g), peeled, cut into 1-inch pieces
1 tsp. oil
1 Tbsp. sesame seed, toasted
2 Tbsp. Kraft All Natural Peanut Butter
3 Tbsp. Kraft Asian Sesame Dressing
2 Tbsp. water
1 Tbsp. grainy Dijon mustard
1/4 tsp. minced garlic
1/4 tsp. Sriracha sauce (hot chili sauce)
1 cup small broccoli florets
1 cup each shredded green and red cabbage
1 carrot, shredded (about 1 cup)
1/4 cup slivered red onions
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Step 1
Heat oven to 400*F.
Step 2
Toss potatoes with oil; spread onto parchment-covered rimmed baking sheet.
Step 3
Bake 30 min. or until tender and lightly browned.
Step 4
Meanwhile, mix all remaining ingredients except broccoli, cabbage, carrots and onions until blended.
Step 5
Spoon potatoes into serving bowl. Add remaining vegetables. Serve with dressing mixture.
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Serving Suggestion
Serve with crusty whole grain bread.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 20 g
Saturated fat 2.5 g
13 %
Cholesterol 0 mg
Sodium 470 mg
20 %
Carbohydrate 38 g
Fibre 9 g
Sugars 16 g
Protein 9 g
Vitamin A
210 %
Vitamin C
150 %
Calcium
15 %
Iron
20 %
Servings
2 servings, 1/2 recipe (252 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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