Dinner

Best Buddha Bowl Recipe

ByElena Hart January 19, 2026January 19, 2026

Introduction

This vibrant Buddha Bowl is a nourishing and colorful meal packed with roasted sweet potatoes, fresh vegetables, and hearty grains. It’s easy to prepare and perfect for a wholesome lunch or dinner. The combination of textures and flavors makes it both satisfying and delicious.

A white speckled bowl on a white marbled surface holds a neatly arranged salad with seven layers. Starting from the left, there are light beige chickpeas next to curly dark green kale leaves drizzled with a yellow dressing. To the right of the kale, thin carrot ribbons curl over a bed of small green sprouts. At the front right of the bowl, there are bright orange roasted sweet potato cubes and two large round slices of pink watermelon radish with white edges and black sesame seeds on top. Between the chickpeas and sweet potatoes, a small serving of light purple cabbage and light brown shredded sauerkraut surround a small pile of beige cooked grains. A silver fork rests inside the bowl near the chickpeas. Around the bowl are small dishes: a glass with a wooden spoon and yellow dressing, a white bowl with shredded sauerkraut, a white plate stacked with more watermelon radish slices, and a small wooden plate with mixed sesame seeds. A woman's hand along with a blue-gray cloth is visible near the bowl. photo taken with an iphone --ar 4:5 --v 7

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
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
Turmeric Tahini Sauce (for serving)

Microgreens (optional)
Sea salt and freshly ground black pepper

Instructions

Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Step 2: Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 20 minutes, until golden brown and tender.
Step 3: Thinly slice the radish into rounds, ideally using a mandoline for even slices. Peel the carrots into ribbons using a vegetable peeler.
Step 4: Toss the radish slices, carrot ribbons, and shredded cabbage with a squeeze of lemon. Set this vegetable mix aside.

Step 5: Place the chopped kale leaves in a large bowl. Add a squeeze of lemon and a few pinches of salt, then massage the kale with your hands until it softens and wilts, reducing in volume by about half.
Step 6: Assemble your bowl by layering cooked brown rice or quinoa, chickpeas or lentils, massaged kale, the lemon-dressed vegetables, roasted sweet potatoes, sauerkraut, and sprinkle with sesame or hemp seeds. Add microgreens if using. Season with salt and pepper and serve with Turmeric Tahini Sauce on the side.

Tips & Variations

Swap sweet potatoes for roasted butternut squash or pumpkin for a seasonal twist.

Use quinoa for a higher protein option.
Add avocado slices or a boiled egg for extra creaminess and protein.
If you don’t have sauerkraut, try kimchi or pickled cucumbers for a tangy punch.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to prevent the veggies from becoming soggy. Reheat roasted sweet potatoes and grains gently in the microwave or oven before assembling your bowl again.

How to Serve

A bowl filled with a colorful layered salad, starting with a base of white rice at the bottom right, topped with roasted orange sweet potato cubes next to it. Above sweet potato, thin peeled ribbons of orange and dark red carrot curl along one edge. Large green kale leaves fill a big section on the left side, drizzled with a smooth yellow dressing and sprinkled with black and white sesame seeds. Next to kale are round beige chickpeas. In the middle, two bright pink radish slices with white edges are placed on top. White shredded cabbage and purple cabbage sit on the lower left of the bowl. Some tiny green sprouts appear near the carrot ribbons. The bowl is white and sits on a white marbled surface. A silver fork rests on the left side inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens besides kale?

Yes, spinach, Swiss chard, or collard greens can be used. Massaging kale helps soften its texture, so if using tender greens, this step can be skipped.