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Best Buddha Bowl Recipe

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4.4 from 4 reviews

This Best Buddha Bowl recipe is a vibrant, nutrient-packed meal featuring roasted sweet potatoes, fresh crunchy vegetables, hearty brown rice, protein-rich chickpeas, and a tangy turmeric tahini sauce. Packed with colors and textures, it’s perfect for a wholesome lunch or dinner that’s both satisfying and delicious.

Ingredients

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
  • Microgreens, optional
  • Lemon wedge, for squeezing

Grains & Legumes

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

Fermented & Seeds

  • ¾ cup sauerkraut or other fermented veggie
  • 2 tablespoons sesame seeds or hemp seeds

Sauces & Oils

  • Extra-virgin olive oil, for drizzling
  • Turmeric Tahini Sauce, for serving

Seasonings

  • Sea salt
  • Freshly ground black pepper

Instructions

  1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with a drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper. Spread the sweet potatoes evenly on the baking sheet.
  2. Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they turn golden brown and are tender inside.
  3. Prepare Fresh Vegetables: While the sweet potatoes roast, thinly slice the radish into rounds, preferably using a mandoline for even slices. Peel the carrots into ribbons using a vegetable peeler. Combine the radish slices, carrot ribbons, and shredded red cabbage in a bowl. Squeeze fresh lemon juice over them, toss gently, and set aside to marinate briefly.
  4. Massage the Kale: Place the chopped kale leaves in a large bowl. Add a squeeze of lemon juice and a few pinches of sea salt. Use your hands to massage and gently crush the kale leaves until they soften, wilt, and reduce in volume by about half. This helps make kale tender and easier to eat.
  5. Assemble the Buddha Bowl: Start assembling your bowl by placing a base of cooked brown rice or quinoa. Arrange the roasted sweet potatoes, massaged kale, marinated radish, carrots, shredded cabbage, cooked chickpeas, and sauerkraut on top in sections or harmony. Sprinkle sesame seeds or hemp seeds over the bowl.
  6. Finishing Touches and Serve: Add microgreens on top if using, season the entire bowl with salt and freshly ground black pepper to taste, and serve with a generous drizzle of turmeric tahini sauce. Enjoy immediately for the best flavor and texture.

Notes

  • You can substitute sweet potatoes with butternut squash or pumpkin if preferred.
  • For a vegan option, ensure that the turmeric tahini sauce does not contain any dairy.
  • Use quinoa for a gluten-free option or higher protein content.
  • The kale massage step is crucial to soften the tough leaves and improve digestibility.
  • Sauerkraut adds probiotics for gut health but can be swapped with any fermented vegetable for variation.
  • Feel free to swap chickpeas with lentils or another cooked legume to vary protein sources.
  • Store leftover components separately and assemble just before serving to maintain freshness.

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