vegan buddha bowl vegan sweet potato  mushroom bowl healthy vegan bowl

This homey bowl is based on creamy sweet potatoes mash served with a few of my favorite veggies. I fry the mushrooms and asparagus in a lot of vegan butter, the more butter the merrier. I just defrost the peas and make a very simple sweet potato mash.

This dish is so easy but the combination between these flavors is incredible. I love the sweetness from the sweet potatoes mash with these flavorful vegetables (is mushroom a vegetable?). Be prebapre, you gonna want to salt this dish. Salt the mash, the mushrooms, and the asparagus.

Okey, lets get in to how you make this.

Ingrediens:

  • 4 big sweet potatoes
  • 2 cloves garlic
  • 9 ounces mushrooms
  • 9 ounces asparagus
  • 1 cup green peas
  • Vegan butter
  • 1/2 plant based milk unsweetened

Instructions:

  1. Peel the potatoes and cut into big cubes, I cut every potato into fours. Put into a big pot and bring to a bowl.
  2. Finely cut the garlic and slice the mushrooms, fry in some butter on medium heat until the mushrooms are cooked. Transfer to a bowl.
  3. Cut off about an inch of the asparagus stem and cook in the same pan you cooked the mushrooms in. Add more butter to the pan if needed. Fry until soft and slightly browned.
  4. When the potatoes are done, (they should feel soft and break easily) drain, add the heated milk and a dollop of butter. Use an electric hand mixer to mix it all together to make the mash. Salt to taste.
  5. Assemble it all in a bowl, start with the mash, and lay the veggies on top.
  6. Serve with some extra butter and enjoy!
vegan buddha bowl vegan sweet potato  mushroom bowl healthy vegan bowl
Sweet Potato Buddha Bowl With Asparagus, Mushrooms, and Peas
Print Recipe
5 from 1 vote

Vegan mashed sweet potato bowl

Mashed sweet potato with asparagus, mushrooms and peas.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Keyword: asparagus, mushrooms, peas, sweet potato, vegan
Servings: 4

Ingredients

  • 4 big sweet potatoes
  • 2 cloves garlic
  • 9 ounces mushroom
  • 9 ounces asparagus
  • 1 cup green peas
  • Vegan butter
  • 1/2 cups plant based milk unsweetened

Instructions

  • Peel the potatoes and cut into big cubes, I cut every potato into fours. Put into a big pot and bring to a bowl.
  • Finely cut the garlic and slice the mushrooms, fry in some butter on medium heat until the mushrooms are cooked. Transfer to a bowl.
  • Cut off about an inch of the asparagus stem and cook in the same pan you cooked the mushrooms in. Add more butter to the pan if needed. Fry until soft and slightly browned.
  • When the potatoes are done, (they should feel soft and break easily) drain, add the heated milk and a dollop of butter. Use an electric hand mixer to mix it all together to make the mash. Salt to taste.
  • Assemble it all in a bowl, start with the mash, and lay the veggies on top.
  • Serve with some extra butter and enjoy!