Best Buddha Bowl

Name: Best Buddha Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 large sweet potato; extra-virgin olive oil; 1 watermelon radish or 2 red radishes; 2 medium carrots; 1 cup shredded red cabbage; Lemon wedge; 8 kale leaves; 2 cups cooked brown rice or quinoa; 1 cup cooked chickpeas or cooked lentils; ¾ cup sauerkraut or other fermented veggie; 2 tablespoons sesame seeds or hemp seeds; Turmeric Tahini Sauce; microgreens; Sea salt and freshly ground black pepper

User Reviews

5.0

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
American

Best Buddha Bowl

Iris Warren

Report

Prep these simple components ahead of time to pack this healthy buddha bowl for lunch, or make it for an easy weeknight dinner! Vegan and gluten-free.

Share:

I Made This!

105 people made this

Print

31 people printed this

Save this

84 people saved this

Ingredients

Servings

1 large sweet potato cubed
extra-virgin olive oil for drizzling
1 watermelon radish or 2 red radishes
2 medium carrots
1 cup shredded red cabbage
Lemon wedge for squeezing
8 kale leaves chopped
2 cups cooked brown rice or quinoa
1 cup cooked chickpeas or cooked lentils
¾ cup sauerkraut or other fermented veggie
2 tablespoons sesame seeds or hemp seeds
Turmeric Tahini Sauce for serving
microgreens optional
Sea salt and freshly ground black pepper

Add to Shopping List

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.