Buddha Bowl with Watermelon Radish
User Reviews
5
10 reviews
Excellent
-
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
Buddha Bowl with Watermelon Radish
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Sliced watermelon radish adds bold color and crunch to this healthy Buddha bowl recipe.
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Ingredients
- 1 sweet potato cubed, large
- extra-virgin olive oil for drizzling
- 1 watermelon radish
- 2 carrot medium
- 1 cup red cabbage shredded
- lemon squeeze
- 8 kale leaves stemmed and 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
- microgreens optional
- turmeric tahini sauce for serving
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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