loveandlemons5.0
Best Buddha Bowl
Prep these simple components ahead of time to pack this healthy buddha bowl for lunch, or make it for an easy weeknight dinner! Vegan and gluten-free.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●peeler
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for ⏱️ 20 minutes, or until golden brown.
3
Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
medium carrots2
4
Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
medium carrots2
5
Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
kale leaves, chopped8
6
Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
medium carrots2Microgreens, optionalTurmeric Tahini Sauce, for serving
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