Delicious Buddha Bowl Recipe Packed with Flavor and Nutrition
This buddha bowl recipe combines vibrant ingredients for a nutritious and customizable meal.
Equipment
- Oven
- Baking sheet
- Mixing bowl
Ingredients
For the Base
- 1 large sweet potato butternut squash can be a substitute
- 1 cup cooked brown rice or quinoa any preferred grain like farro or couscous can be used
For the Veggies
- 1 cup watermelon radish or red radishes regular radishes or sliced cucumbers can be used
- 2 medium carrots try peeling them into ribbons for a fun texture
- 1 cup shredded red cabbage green cabbage can be used instead
- 2 cups kale leaves massage with lemon juice for a softer bite
- 1 cup sauerkraut or other fermented veggie kimchi or pickled vegetables can be great alternatives
For the Protein
- 1 cup cooked chickpeas or lentils any other legume like black beans works well
For the Toppings
- 2 tablespoons sesame seeds or hemp seeds substitute with chopped nuts or pumpkin seeds if desired
- 1 cup microgreens optional, can also use chopped fresh herbs
For the Dressing
- 1/4 cup turmeric tahini sauce add spices or flavors like garlic or ginger
- 1 wedge lemon fresh lime can be a lovely alternative for zest
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes in extra-virgin olive oil, salt, and pepper, then roast for about 20 minutes.
- Slice radishes thinly and peel the carrots into ribbons. Toss with lemon juice.
- Massage the kale with a squeeze of lemon juice and a pinch of salt until it wilts down.
- Assemble bowls by layering cooked brown rice or quinoa, chickpeas, kale, carrots, radishes, cabbage, roasted sweet potatoes, sauerkraut, and sprinkle with seeds.
- Drizzle with the turmeric tahini sauce before serving.
Notes
Garnish with microgreens or fresh herbs for an extra pop of freshness.