Best Buddha Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/best-buddha-bowl-recipe/
