Delicious Buddha Bowl Recipe for Meal Prep Lovers
This Buddha bowl recipe is a versatile, vibrant meal packed with flavor and nutrition, perfect for meal prep enthusiasts.
Equipment
- - Oven
- - Baking sheet
- - Parchment paper
- - Mixing bowl
- - Vegetable peeler
Ingredients
For the Base
- 2 cups Sweet Potato Cubed
- 1 cup Brown Rice or Quinoa Cooked
- 2 cups Kale Chopped
For the Vegetables
- 1 cup Watermelon Radish or Red Radishes Sliced
- 1 cup Carrots Shredded
- 1 cup Shredded Red Cabbage
For the Protein
- 1 cup Chickpeas or Lentils Cooked
For the Toppings
- 1 cup Sauerkraut or Fermented Veggie
- 2 tablespoons Sesame Seeds or Hemp Seeds
For the Sauce
- 1/4 cup Turmeric Tahini Sauce
- 1 tablespoon Lemon Juiced
Optional Garnish
- 1 cup Microgreens
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes in a bowl with extra-virgin olive oil, salt, and pepper. Spread them out on the baking sheet, and roast for 20 minutes until golden brown and tender.
- Slice watermelon radishes and peel carrots into ribbons using a vegetable peeler. Combine them in a bowl with shredded cabbage and a squeeze of lemon for a refreshing crunch.
- Massage the kale by combining it with lemon juice and a pinch of salt to enhance the flavor.
- Assemble your bowls by layering cooked brown rice or quinoa as a base, followed by chickpeas, roasted sweet potatoes, sauerkraut, kale, and the colorful vegetable salad.
- Top your Buddha bowls with sesame or hemp seeds for added texture, then drizzle generously with the creamy turmeric tahini sauce. Serve immediately.
- Optional: Sprinkle with fresh microgreens for an extra burst of nutrients.
Notes
Exact quantities are listed in the recipe card above. Store individual components separately for meal prep.