Best Buddha Bowl Recipe

Introduction

This vibrant Buddha Bowl is a colorful and nutritious meal packed with roasted sweet potatoes, fresh veggies, and hearty grains. It’s perfect for a wholesome lunch or dinner that’s both satisfying and easy to customize.

Ingredients

• 1 large sweet potato (cubed)
• Extra-virgin olive oil (for drizzling)
• 1 watermelon radish or 2 red radishes
• 2 medium carrots
• 1 cup shredded red cabbage
• Lemon wedge (for squeezing)
• 8 kale leaves (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
• Turmeric Tahini Sauce (for serving)
• Microgreens (optional)
• Sea salt and freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Step 2: Toss the cubed sweet potatoes with olive oil, sea salt, and freshly ground black pepper. Spread them evenly on the baking sheet and roast for 20 minutes, or until golden brown and tender.
3. Step 3: Thinly slice the radish into rounds using a mandoline or sharp knife, and use a vegetable peeler to create ribbons from the carrots.
4. Step 4: Combine the radish slices, carrot ribbons, and shredded red cabbage in a bowl. Squeeze fresh lemon juice over them and toss to coat. Set aside to marinate slightly.
5. Step 5: Place the chopped kale leaves in a large bowl, squeeze a bit of lemon juice over them, add a few pinches of salt, and massage the leaves with your hands until they soften and reduce in volume by about half.
6. Step 6: Assemble your Buddha Bowl by layering cooked brown rice or quinoa, cooked chickpeas or lentils, massaged kale, lemon-tossed veggies, roasted sweet potatoes, sauerkraut, and seeds. Top with microgreens if desired, season with salt and pepper, and drizzle with Turmeric Tahini Sauce before serving.

Tips & Variations

• Swap brown rice for quinoa to add a nuttier flavor and boost protein content.
• Use any fermented veggies you like in place of sauerkraut for varied tastes and probiotics.
• Add avocado slices or a handful of nuts for extra creaminess and crunch.
• For a spicier kick, drizzle some hot sauce or sprinkle red pepper flakes before serving.

Storage

Store assembled bowls without the turmeric tahini sauce in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent sogginess. Reheat gently in the microwave before adding the sauce, or enjoy cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Buddha Bowl vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like chickpeas, grains, vegetables, and a dairy-free tahini sauce.

What can I substitute for turmeric tahini sauce?

You can use any dressing you prefer, such as a simple lemon vinaigrette, hummus, or a creamy avocado dressing to suit your taste and dietary needs.

Best Buddha Bowl Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

This Best Buddha Bowl recipe is a vibrant and nutritious plant-based meal featuring roasted sweet potatoes, fresh veggies, wholesome grains, and fermented components, all topped with a flavorful Turmeric Tahini Sauce. Perfect for a balanced lunch or dinner, it combines varied textures and bold flavors for a satisfying and healthful bowl.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian, Plant-based, Health-conscious
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large sweet potato (cubed)
• 1 watermelon radish or 2 red radishes
• 2 medium carrots
• 1 cup shredded red cabbage
• 8 kale leaves (chopped)
• Microgreens (optional)
• 1 lemon wedge (for squeezing)

Grains and Legumes

• 2 cups cooked brown rice or quinoa
• 1 cup cooked chickpeas or cooked lentils

Fermented and Seeds

• ¾ cup sauerkraut or other fermented veggie
• 2 tablespoons sesame seeds or hemp seeds

Others

• Extra-virgin olive oil (for drizzling)
• Sea salt and freshly ground black pepper (to taste)
• Turmeric Tahini Sauce (for serving)

Instructions

1. Preheat and prepare sweet potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Toss the cubed sweet potatoes with a drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper, then spread them evenly on the baking sheet.
2. Roast sweet potatoes: Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they turn golden brown and tender, stirring halfway if needed to ensure even cooking.
3. Slice and prepare fresh vegetables: While the sweet potatoes roast, thinly slice the radish into rounds, ideally using a mandoline for uniform thinness. Use a vegetable peeler to create carrot ribbons from the carrots for a nice texture contrast.
4. Toss radish, carrots, and cabbage: In a bowl, combine the radish slices, carrot ribbons, and shredded red cabbage. Squeeze fresh lemon juice over them, toss lightly to coat, and set aside to let the flavors marry.
5. Massage kale: Place the chopped kale leaves in a large bowl. Add a squeeze of lemon juice and a few pinches of salt. Using your hands, massage the leaves thoroughly until they soften and reduce in volume by about half. This tenderizes the kale and makes it easier to digest.
6. Assemble the Buddha bowls: In individual serving bowls, layer the base of cooked brown rice or quinoa. Top with cooked chickpeas or lentils, massaged kale, the lemon-tossed radish, carrots, and cabbage mix, roasted sweet potatoes, and sauerkraut or another fermented vegetable. Sprinkle 2 tablespoons of sesame seeds or hemp seeds on top, add microgreens if using, and finish with an extra squeeze of lemon, salt, and freshly ground black pepper to taste. Serve each bowl with a generous drizzle of Turmeric Tahini Sauce.

Notes

• You can substitute brown rice with quinoa for a gluten-free alternative with higher protein content.
• Use any fermented vegetables you prefer if sauerkraut is not available, such as kimchi or pickled cucumbers.
• Adjust the lemon and seasoning according to your taste preferences to brighten and balance the bowl.
• Massaging kale is key to soften its texture and reduce bitterness.
• The Turmeric Tahini Sauce can be made ahead and stored refrigerated for up to a week for convenience.

Keywords: Buddha Bowl, Roasted Sweet Potato, Vegan Bowl, Healthy Lunch, Plant-based Recipe, Turmeric Tahini Sauce