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Best Buddha Bowl Recipe

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★★★★★

5 from 84 reviews

This vibrant and nutritious Best Buddha Bowl recipe features a colorful medley of roasted sweet potatoes, fresh radishes, carrots, kale, and fermented veggies served over a bed of brown rice or quinoa. Dressed with a zesty turmeric tahini sauce and sprinkled with sesame seeds, it offers a delicious balance of flavors and textures that make for a wholesome, satisfying meal.

Ingredients

Scale

Vegetables

  • 1 large sweet potato, cubed
  • 1 watermelon radish or 2 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons
  • 1 cup shredded red cabbage
  • 8 kale leaves, chopped
  • 1 lemon wedge (for squeezing)
  • 1 cup sauerkraut or other fermented vegetable
  • Microgreens (optional)

Grains and Legumes

  • 2 cups cooked brown rice or quinoa
  • 1 cup cooked chickpeas or cooked lentils

Miscellaneous

  • Extra-virgin olive oil (for drizzling and roasting)
  • 2 tablespoons sesame seeds or hemp seeds
  • Sea salt and freshly ground black pepper (to taste)
  • Turmeric Tahini Sauce (for serving)

Instructions

  1. Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make clean-up easier.
  2. Roast Sweet Potatoes: Toss the cubed sweet potatoes with a drizzle of extra-virgin olive oil, salt, and freshly ground black pepper. Spread them evenly on the prepared baking sheet and roast in the oven for about 20 minutes, or until they turn golden brown and are tender inside.
  3. Prepare Radish and Carrots: Using a mandoline or sharp knife, thinly slice the radishes into rounds. Peel the carrots into thin ribbons with a vegetable peeler to add texture and freshness to the bowl.
  4. Toss Raw Vegetables: In a bowl, combine the radish slices, carrot ribbons, and shredded red cabbage. Squeeze fresh lemon juice over them and toss gently to combine, enhancing their flavor and brightness.
  5. Massage the Kale: Place the chopped kale leaves into a large mixing bowl. Squeeze a bit of lemon juice on top and sprinkle a few pinches of salt. Use your hands to massage the kale until it softens, wilts slightly, and reduces in volume by about half, making it easier to eat and digest.
  6. Assemble the Buddha Bowl: In individual serving bowls, layer cooked brown rice or quinoa as a base. Top with roasted sweet potatoes, cooked chickpeas or lentils, massaged kale, lemon-tossed radish and carrots, shredded cabbage, sauerkraut, and a sprinkle of sesame or hemp seeds. Add microgreens if desired for extra freshness.
  7. Season and Serve: Season each bowl with additional sea salt and freshly ground black pepper to taste. Serve alongside or drizzled with the turmeric tahini sauce to bring everything together with its creamy and spiced flavor.

Notes

  • You can substitute the brown rice or quinoa with other cooked grains like farro or bulgur.
  • For a nut-free option, choose hemp seeds instead of sesame seeds.
  • Feel free to swap chickpeas for cooked lentils depending on your preference.
  • If you don’t have sauerkraut, other fermented vegetables also work well to add tanginess and probiotics.
  • Massaging the kale is key to soften its texture and reduce bitterness.
  • This Buddha bowl is versatile and can be customized with seasonal vegetables.

Keywords: Buddha bowl, roasted sweet potato, vegan bowl, healthy lunch, nutritious meal, turmeric tahini sauce, plant-based, gluten free option

Find it online: https://thefoodrecipe.com/best-buddha-bowl-recipe/