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Best Buddha Bowl Recipe

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★★★★★

4.5 from 83 reviews

A vibrant and nutritious Buddha Bowl featuring roasted sweet potatoes, fresh vegetables, protein-rich chickpeas, and a tangy Turmeric Tahini Sauce. This plant-based meal is perfect for a wholesome lunch or dinner, combining a variety of textures and flavors with easy-to-follow steps.

Ingredients

Scale

Vegetables and Grains

  • 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

Protein

  • 1 cup cooked chickpeas or cooked lentils

Seasonings and Garnishes

  • 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)

For Serving

  • Turmeric Tahini Sauce (amount as desired)

Instructions

  1. Preheat and Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with extra-virgin olive oil, sea salt, and freshly ground black pepper. Spread them in a single layer on the prepared baking sheet.
  2. Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for about 20 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
  3. Slice Radishes and Carrots: Thinly slice the watermelon radish or red radishes into rounds using a sharp knife or mandoline. Using a vegetable peeler, peel the carrots into long, thin ribbons to add texture and color to the bowl.
  4. Prepare Fresh Vegetable Salad: In a bowl, toss the sliced radishes, carrot ribbons, and shredded red cabbage with a squeeze of fresh lemon juice. Set this mixture aside to let flavors meld.
  5. Massage the Kale: Place the chopped kale leaves in a large bowl. Squeeze fresh lemon juice over them along with a few pinches of salt. Using your hands, massage the leaves gently for a few minutes until the kale softens, wilts, and reduces in volume by about half.
  6. Assemble the Buddha Bowl: In individual serving bowls, layer the cooked brown rice or quinoa, roasted sweet potatoes, massaged kale, prepared radish, carrot and cabbage mixture, cooked chickpeas or lentils, and sauerkraut. Sprinkle with sesame or hemp seeds and add microgreens if using. Season with additional salt and pepper to taste.
  7. Serve with Turmeric Tahini Sauce: Drizzle with Turmeric Tahini Sauce generously or serve it on the side for dipping. Enjoy this colorful and nutrient-packed Buddha Bowl warm or at room temperature.

Notes

  • For a gluten-free option, ensure the sauerkraut and other ingredients do not contain gluten.
  • You can substitute the chickpeas or lentils with any preferred cooked legumes.
  • The Turmeric Tahini Sauce can be prepared ahead and stored in the refrigerator for quick serving.
  • Massage the kale thoroughly to make it tender and less bitter.
  • Feel free to customize the bowl with your favorite veggies or superfoods.

Keywords: Buddha Bowl, roasted sweet potatoes, kale, chickpeas, turmeric tahini sauce, healthy bowl, vegetarian, plant-based, gluten-free option

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