Delicious Buddha Bowl Recipe: Fresh, Flavorful & Easy to Make
This buddha bowl recipe features vibrant veggies and creamy turmeric tahini sauce, making it a nourishing and flavorful meal that's easy to prepare.
Equipment
- - Oven
- - Baking sheet
- - Cutting board
- - Knife
- - Mixing bowl
- - Vegetable peeler
Ingredients
For the Base
- 1 large sweet potato adds natural sweetness and creamy texture when roasted
- 1 cup cooked brown rice or quinoa provides a hearty base, boosting fiber and protein
For the Veggies
- 1 cup watermelon radish or red radishes offers a crunchy texture and beautiful color contrast
- 2 medium carrots natural sweetness enhances the flavor profile
- 1 cup shredded red cabbage adds color and is packed with antioxidants
- 2 cups kale leaves rich in vitamins; massaging them makes them tender
For the Toppings
- 1 cup cooked chickpeas or lentils adds protein and fiber
- 1/2 cup sauerkraut brings tang and probiotics to support gut health
- 2 tablespoons sesame seeds or hemp seeds for crunch and essential fatty acids
- 1/4 cup microgreens optional, packs flavor and nutrients
For the Flavor
- 2 tablespoons extra-virgin olive oil for roasting and drizzling
- 1 wedge lemon freshens up the dish
- 1 cup turmeric tahini sauce star of the dish, elevates every bite
- to taste sea salt for seasoning
- to taste freshly ground black pepper for seasoning
Instructions
How to Make Buddha Bowl
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the sweet potatoes by tossing them with olive oil, salt, and pepper. Spread the cubes on the baking sheet and roast for about 20 minutes.
- Slice the watermelon radish or red radishes into thin rounds, and peel the carrots into ribbons.
- Mix the radish slices, carrots, and shredded cabbage in a bowl. Squeeze a lemon wedge over the mixture.
- Massage the kale leaves in a large bowl with a squeeze of lemon juice and a pinch of salt.
- Assemble your Buddha bowl by layering the cooked rice or quinoa at the base, followed by the roasted sweet potatoes, kale, carrot ribbons, radish slices, cabbage, chickpeas or lentils, and sauerkraut.
- Finish with a sprinkle of sesame seeds and optional microgreens.
- Serve with a drizzle of the turmeric tahini sauce and season with sea salt and black pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked sweet potatoes and legumes for up to 3 months.