Best Buddha Bowl

Name: Best Buddha Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

This vibrant Buddha Bowl is a delightful medley of flavors and textures, perfect for anyone craving a nourishing and colorful meal. Packed with wholesome ingredients, it's a fantastic option for meal preppers, vegetarians, or anyone looking to brighten up their lunch or dinner.

20mCook

15mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

1large sweet potato (cubed)
Extra-virgin olive oil (for drizzling)
1watermelon radish or 2 red radishes
2medium carrots
1 cupshredded red cabbage
Lemon wedge (for squeezing)
8kale leaves (chopped)
2 cupscooked brown rice or quinoa
1 cupcooked chickpeas or cooked lentils
¾ cupsauerkraut or other fermented veggie
2 tablespoonssesame seeds or hemp seeds
Turmeric Tahini Sauce (for serving)
Microgreens (optional)
Sea salt and freshly ground black pepper

Instructions

Step 0 of 7 completed

Preheat your oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until tender and slightly caramelized.

While the sweet potatoes are roasting, prepare the veggies. Thinly slice the watermelon radish (or red radishes) and julienne the carrots. Set them aside.

In a large bowl, combine the chopped kale with a pinch of salt and a squeeze of lemon. Massage the kale for a minute until it wilts slightly, making it easier to eat.

In another bowl, mix the cooked brown rice or quinoa with the cooked chickpeas or lentils. Season with salt and pepper to taste.

To assemble the Buddha Bowl, start with a base of the rice and chickpea/lentil mixture. Top it with the roasted sweet potatoes, shredded red cabbage, kale, radishes, carrots, and a generous scoop of sauerkraut.

Sprinkle sesame seeds or hemp seeds over the top for added crunch and nutrition. If you like, add a handful of microgreens for a fresh touch.

Drizzle with turmeric tahini sauce and give everything a final squeeze of lemon to brighten the flavors. Serve immediately and enjoy your beautiful, nourishing bowl!

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Adapted from loveandlemons.com. Ingredients sourced from the original; description and instructions are original to Fork.