Name: Best Buddha Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegetarian
Ingredients: 1 large sweet potato, cubed; 1 watermelon radish or 2 red radishes; 2 medium carrots; 1 cup shredded red cabbage; 8 kale leaves, chopped; 2 cups cooked brown rice or quinoa; ¾ cup sauerkraut or other fermented veggie; 1 cup cooked chickpeas or cooked lentils; Extra-virgin olive oil, for drizzling and tossing; Lemon wedge, for squeezing; 2 tablespoons sesame seeds or hemp seeds; Sea salt and freshly ground black pepper, to taste; Microgreens (optional); Turmeric Tahini Sauce (amount as desired)

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Introduction

The Best Buddha Bowl is a vibrant, nourishing meal packed with roasted sweet potatoes, fresh veggies, and wholesome grains. This colorful bowl combines textures and flavors to keep your taste buds satisfied and energized.

A white speckled bowl holds a colorful layered salad arranged in sections: light brown chickpeas on the left, dark green leafy kale with yellow dressing drizzled on top in the upper middle, orange roasted sweet potato cubes on the bottom right, sliced pink and white radishes with black and white sesame seeds near the center, curly purple cabbage on the bottom left next to a small section of light brown rice, and thin carrot ribbons with green sprouts on the upper right. A silver fork rests on the left side of the bowl. The bowl is set on a white marbled surface with small bowls containing yellow dressing, pickled onions, and radish slices around it, plus a small wooden dish with black and white sesame seeds nearby. 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
1 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 vegetable
2 tablespoons sesame seeds or hemp seeds
Turmeric Tahini Sauce, for serving
Microgreens (optional)
Sea salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2: Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for about 20 minutes, or until golden brown.
Step 3: Thinly slice the radish into rounds using a mandoline if possible. Use a vegetable peeler to create ribbons from the carrots.
Step 4: In a bowl, toss the radish slices, carrot ribbons, and shredded cabbage with a squeeze of lemon. Set this mixture aside.
Step 5: Place the chopped kale leaves in a large bowl. Squeeze over some lemon juice and sprinkle with a few pinches of salt. Massage the kale with your hands until it softens and reduces in volume by about half.
Step 6: Assemble your bowls by layering the cooked brown rice or quinoa, chickpeas or lentils, massaged kale, lemony carrot and radish mix, roasted sweet potatoes, sauerkraut, and seeds. Add microgreens if using, season with salt and pepper, and drizzle with Turmeric Tahini Sauce before serving.

Tips & Variations

Swap chickpeas for cooked lentils or your favorite beans to vary the protein source.
Try adding avocado slices for creaminess and healthy fats.
Use different fermented vegetables such as kimchi for a spicy twist.
Use quinoa instead of brown rice to boost the protein content.
Replace sweet potatoes with roasted butternut squash or pumpkin for seasonal variety.

Storage

Store any leftover Buddha Bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted sweet potatoes and grains gently in the microwave or on the stove, then assemble with fresh vegetables and sauce before serving to maintain texture and freshness.

How to Serve

A white bowl filled with a colorful, fresh salad sits on a white marbled surface. Inside, there are multiple layers arranged in sections: bright green spinach leaves and fresh herbs on the top left, dark purple olives and thin red onion slices next to it, and a pile of cooked quinoa in light brown and white tones on the bottom left. The bottom center holds light tan chickpeas, with cucumber slices placed above them to the right. Bright yellow diced bell peppers are on the top right, beside a cluster of red cherry tomato halves. Cubes of white feta cheese are scattered on top, mainly near the spinach and tomatoes. In the center, a smooth layer of creamy beige hummus is topped with a small drizzle of olive oil and sprinkled with herbs and seeds. A fork rests partly in the chickpeas, hummus, and vegetables, with a small bite held on it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Buddha Bowl ingredients ahead of time?

Yes, you can roast the sweet potatoes, cook the grains and legumes, and prepare the vegetables a day in advance. Store each component separately to keep them fresh and assemble just before eating.

What can I use instead of Turmeric Tahini Sauce?

Feel free to substitute with your favorite dressing like a lemon vinaigrette, tahini dressing without turmeric, or even a simple olive oil and balsamic vinegar blend.