Flavorful Buddha Bowl Recipe for Vibrant Vegan Meals
This colorful buddha bowl recipe offers a delicious blend of roasted sweet potatoes, fresh veggies, and creamy tahini sauce for a healthy, satisfying meal.
Equipment
- Oven
- Baking sheet
- Parchment paper
- - Vegetable peeler
- Mixing bowl
Ingredients
For the Base
- 1 large sweet potato substitute with butternut squash if desired
- 1 cup cooked brown rice or quinoa
For the Veggies
- 1 medium watermelon radish or red radishes
- 2 medium carrots can substitute with parsnips
- 1 cup shredded red cabbage or Savoy cabbage
- 2 cups kale leaves or spinach
For Protein
- 1 cup cooked chickpeas or lentils
- 1 cup sauerkraut or other fermented veggie
For Flavor Enhancements
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 wedge lemon for squeezing over the bowl
- 1/4 cup turmeric tahini sauce mix turmeric and tahini
For Garnish
- 1 tablespoon sesame seeds or hemp seeds
- 1 tablespoon microgreens optional
Instructions
Preparation
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with extra-virgin olive oil, salt, and pepper. Spread them out on the baking sheet, roasting for about 20 minutes until golden brown and tender.
- Slice watermelon radish thinly and create ribbons from the carrots using a vegetable peeler. Toss both with lemon juice.
- Massage kale leaves with lemon juice and salt until tender.
- Assemble bowls by layering cooked grains, chickpeas, kale, carrots, radish, cabbage, roasted sweet potatoes, and sauerkraut.
- Drizzle turmeric tahini sauce over each bowl and sprinkle with sesame or hemp seeds.
- Garnish with microgreens if desired.
Notes
This buddha bowl recipe is customizable; feel free to swap ingredients based on your preference.