Plant Based Recipes: Buddha Bowls

Name: Plant Based Recipes: Buddha Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 large sweet potato; extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 watermelon radish; 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; microgreens; Turmeric Tahini Sauce

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5.0

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Excellent

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

Plant Based Recipes: Buddha Bowls

Iris Warren

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These buddha bowls are one of our favorite plant based recipes!

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Ingredients

Servings

1 large sweet potato cubed
extra-virgin olive oil for drizzling
Sea salt and freshly ground black pepper
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
microgreens optional
Turmeric Tahini Sauce for serving

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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 in 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.