Best Buddha Bowl
Ingredients
-
1
large
sweet potato, cubed
-
1
tablespoon
extra-virgin olive oil, for drizzling
-
to taste
sea salt and freshly ground black pepper
-
1
medium
watermelon radish, or 2 red radishes
-
2
medium
carrots
-
1
cup
shredded red cabbage
-
1
wedge
lemon, for squeezing
-
8
leaves
kale, 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
-
optional
microgreens
-
to taste
Turmeric Tahini Sauce, for serving
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons.
- Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- Place the kale leaves in a large bowl and toss with a squeeze of lemon and a few pinches of salt. Massage the leaves until they become soft and wilted.
- Assemble individual bowls with the 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
500
Total fat
20g
Total carbohydrates
60g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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