Best Buddha Bowl
This best Buddha bowl is a colorful and nutrient-dense meal featuring roasted sweet potatoes, vibrant veggies, and a creamy turmeric tahini sauce. Perfect for health-conscious eaters, this healthy Buddha bowl recipe is naturally vegan and easy to customize for various dietary needs.
Ingredients
- 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
- 1 lemon wedge, for squeezing
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or lentils
- ¾ cup sauerkraut or other fermented veggies
- 2 tablespoons sesame seeds or hemp seeds
- Turmeric Tahini Sauce, for serving
- Microgreens (optional)
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Toss the sweet potato cubes with olive oil, a pinch of salt, and freshly ground pepper. Spread them in a single layer on the baking sheet.
- Bake for 20 minutes, or until the sweet potatoes are golden and fork-tender.
- Meanwhile, thinly slice the radish into rounds using a mandoline for best results. Use a vegetable peeler to create carrot ribbons, and toss both with a squeeze of lemon juice.
- Massage the kale leaves: Place them in a bowl with a squeeze of lemon and a pinch of salt. Use your hands to gently knead the leaves until they wilt and soften.
- Assemble your bowls: Start with a base of brown rice or quinoa, then layer on kale, roasted sweet potatoes, radish slices, carrot ribbons, cabbage, and chickpeas.
- Add the finishing touches with sauerkraut, sesame seeds, and optional microgreens. Drizzle generously with Turmeric Tahini Sauce.
- Season with additional salt and pepper to taste, and serve immediately.