Nourishing Balanced Buddha Bowl
This vibrant Buddha Bowl is a macrobiotic masterpiece, balancing complex carbohydrates, plant-based proteins, and umami-roasted sweet potatoes for a nourishing and energizing meal.
Equipment
- Large baking sheet
- Parchment Paper
- Mixing Bowls
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
- 1 Lemon wedge, for squeezing
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- 3/4 cup sauerkraut or other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Microgreens, optional
- Sea salt and freshly ground black pepper
Instructions
Roast the sweet potatoes
- Heat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a bowl, toss the cubed sweet potato with a drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper. Spread them evenly on the sheet and roast for 20 minutes until the edges are golden brown and caramelized.
Prep the crunchy vegetables
- Thinly slice the radish into rounds and shave the carrots into long, delicate ribbons using a peeler.
- Toss the sliced radish, carrot ribbons, and shredded red cabbage with a fresh squeeze of lemon juice to keep them bright and crisp.
Massage the kale for tenderness
- Place the chopped kale in a large bowl with lemon juice and a few pinches of salt. Massage the leaves with your hands for a minute or two until they turn dark green and soften significantly.
Assemble and finish
- Start building the bowls by placing a base of cooked brown rice or quinoa, then nestle the massaged kale to one side.
- Arrange the roasted sweet potatoes, chickpeas or lentils, lemony radish, carrot ribbons, and cabbage in sections. Add a portion of sauerkraut for a tangy finish.
- Garnish with sesame seeds, hemp seeds, and microgreens. Season with extra salt and pepper, and finish with a generous drizzle of your favorite turmeric tahini sauce.
Notes
Crispy Texture Tip: If you want your chickpeas to be extra snappy, ensure they are patted completely dry before adding them to the bowl.
Dressing Tip: For a smooth tahini dressing, whisk in a splash of hot water one teaspoon at a time until it reaches a drizzling consistency.
Storage Tip: Store the bowl components in separate containers to keep the kale and crunchy vegetables from becoming limp. Reheat only the grains and sweet potatoes before assembling.
Roasting Tip: Avoid crowding the sweet potatoes on the baking sheet. Giving them space allows them to brown properly rather than steaming.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 485kcalCarbohydrates: 72gProtein: 14gFat: 16gSaturated Fat: 2.2gSodium: 640mgPotassium: 890mgFiber: 15gSugar: 9gVitamin A: 280IUVitamin C: 95mgCalcium: 180mgIron: 5.5mg
Tried this recipe?Let us know how it was!