Best Buddha Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Best Buddha Bowl
Description
The Best Buddha Bowl features a colorful assembly of plant-based ingredients centered around roasted sweet potatoes and a grain base of brown rice or quinoa. Fresh vegetables including sliced radishes, carrot ribbons, and shredded red cabbage are lightly dressed with lemon juice to brighten their flavors. Kale leaves are massaged with lemon and salt to soften their texture, complementing the mix of cooked chickpeas and lentils, which add protein and earthiness. Sauerkraut contributes a fermented tang and beneficial probiotics, while sesame seeds provide a subtle nutty crunch. The dish is finished with a turmeric tahini sauce that lends a creamy texture and mild spice. This bowl offers a medley of warm and cool elements with varied textures, suitable for a filling lunch or dinner bowl that balances flavors and nutrients.
Ingredients
- 1 sweet potato cubed, large
- extra-virgin olive oil for drizzling
- 1 watermelon radish or red radishes, 2
- 2 carrot medium
- 1 cup red cabbage shredded
- lemon for squeezing, wedge
- 8 kale leaves chopped
- 2 cups brown rice or quinoa, cooked
- 1 cup chickpeas cooked
- 1 cup lentils cooked
- ¾ cup sauerkraut or other fermented vegetable
- 2 tablespoons sesame seeds or hemp seeds
- turmeric tahini sauce for serving
- microgreens optional
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
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.
User Reviews
Overall Rating
5
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