These buddha bowls are one of our favorite plant based recipes!
Recipe by Jeanine Donofrio on January 4, 2021
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
5 stars (13 reviews)
Keywords
easy plant based recipes, plant based meals, plant based recipes
Ingredients
1 large sweet potato (cubed)
Extra-virgin olive oil (for drizzling)
Sea salt and freshly ground black pepper
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
Microgreens (optional)
Turmeric Tahini Sauce (for serving)
Categories
Lunch
Cuisine
American
Steps
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
Place the kale leaves in 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.
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.
