Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

INGREDIENTS

large head of broccoli, cut into florets

medium to large sweet potatoes, diced into small cubes

2 cloves

garlic, minced

1 tbsp

toasted sesame oil

salt and pepper

2 tsp

unrefined coconut oil

1 cup

unsweetened coconut milk or almond coconut milk (from the carton)

1 cup

water

1 cup

uncooked brown rice

large ripe mango, diced

1/4 cup

natural creamy almond butter

3 tbsp

fresh orange juice, to thin

2 tsp

pure maple syrup

1/2 tsp

apple cider vinegar

1 tsp

toasted sesame oil

fresh green onions

cilantro

toasted sesame seeds.