Description
This Best Buddha Bowl recipe is a colorful and nutritious meal featuring a variety of vegetables, grains, legumes, and a flavorful Turmeric Tahini Sauce. Packed with textures and flavors, it’s a satisfying dish for any time of day.
Ingredients
Units
Scale
Sweet Potatoes:
- 1 large sweet potato, cubed
- Extra-virgin olive oil, for drizzling
Vegetables:
- 1 watermelon radish or 2 red radishes
- 2 medium carrots
- 1 cup shredded red cabbage
- Lemon wedge, for squeezing
- 8 kale leaves, chopped
Additional Ingredients:
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- 3/4 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
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Roast sweet potatoes: Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Prepare vegetables: Thinly slice the radish into rounds, use a vegetable peeler to peel the carrots into ribbons, and toss with cabbage and lemon.
- Massage kale: Massage kale leaves with lemon and salt until wilted.
- Assemble bowls: Combine rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens. Season and serve with Turmeric Tahini Sauce.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
