Buddha Bowl with Watermelon Radish
Ingredients
The bowl
-
1
large
sweet potato
-
1
unit
watermelon radish
-
2
medium
carrots
-
1
cup
shredded red cabbage
-
8
leaves
kale
-
2
cups
cooked brown rice or quinoa
-
1
cup
cooked chickpeas or lentils
-
¾
cup
sauerkraut or other fermented veggie
-
2
tablespoons
sesame seeds or hemp seeds
-
1
squeeze
lemon
-
1
optional
microgreens
For roasting
-
1
drizzle
extra-virgin olive oil
-
to taste
unit
sea salt
-
to taste
unit
freshly ground black pepper
For serving
-
1
unit
Turmeric Tahini Sauce
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, and pepper, then spread them on the baking sheet.
- Roast the sweet potatoes for 20 minutes until golden brown.
- Thinly slice the watermelon radish and peel the carrots into ribbons.
- Toss the radish slices, carrot ribbons, and shredded cabbage with a squeeze of lemon.
- In a large bowl, massage the kale with a squeeze of lemon and a pinch of salt until wilted.
- Assemble bowls with brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens if using.
- Season with salt and pepper, and serve with the Turmeric Tahini Sauce.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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