This recipe will create the best and most delicious vegan Buddha bowl packed with nutrients - fresh greens, beans, sauerkraut, and a vibrant turmeric tahini sauce are the ingredients that make up this dish and make it hearty and flavorful. Try it!
Surely you wonder, where did the name 'Buddha Bowl' come from? the name could come from how Buddha collected alms, using a large bowl to collect small pieces of food that the residents of whatever village he stayed in could share. This bowl recipe could allow you, as well as us, to find some of the best combinations of sauce and vegetables in life, since at the end you can add the vegetables and seasonings that you like the most to create a personalized, delicious, and very nutritious recipe. It is easy to do and everything will depend on your taste. To make a homemade version of a Buddha Bowl, use one item from each of these categories: a delicious Tahini sauce is a good choice since it is creamy and does not require a blender; cooked veggies, raw veggies like watermelon radish, rainbow carrots, and red cabbage give this Buddha bowl recipe a great pop of color; green leafy vegetables; a legume (chickpeas are a good choice); a grain and finally a pickled vegetable. This recipe is simple and tastes fresh and delicious, perfect for a light dinner.
- 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
- Squeeze of lemon
- 8 kale leaves, chopped
- 2 cups cooked brown rice or quinoa
- 1 cup cooked chickpeas or cooked lentils
- ¾ cup sauerkraut or another fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Turmeric Tahini Sauce, for serving
- Microgreens, optional
- Sea salt and freshly cracked black pepper
- 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 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.
- Assemble individual bowls with 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.