Wholesome Healthy Buddha Bowls for Nourishing Vibrant Meals

Delight in Healthy Buddha Bowls, a vibrant mix of roasted sweet potatoes, greens, chickpeas, and creamy turmeric tahini sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Lunch

Cuisine: Healthy, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Brown Rice or Quinoa Feel free to use farro or millet for a different flavor.

For the Vegetables

2 cups Cubed Sweet Potato Substitution: Butternut squash or pumpkin work wonderfully here.
2 cups Kale Don’t forget to massage the kale for a tender bite!
1 cup Carrots Shredding or cutting them into ribbons offers visual appeal.
1 cup Watermelon Radish or Red Radishes Regular radishes can give a similar crunch without the vibrant hue.
1 cup Shredded Red Cabbage You may also use green cabbage or kale for a similar texture.

For the Protein

1 can Cooked Chickpeas or Lentils Any preferred cooked legume can work instead.

For the Toppings

1 cup Sauerkraut Try kimchi or other pickled vegetables for a different kick.
2 tablespoons Sesame Seeds or Hemp Seeds Chopped nuts like almonds or walnuts can add even more texture.
1 cup Microgreens Use chopped herbs like cilantro or parsley for an aromatic touch.

For the Dressing

1/4 cup Turmeric Tahini Sauce Check the main blog for the full sauce recipe.

For Seasoning

to taste Sea Salt
to taste Black Pepper

Equipment

oven
baking sheet
parchment paper
Mixing bowls
Chopping board

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Prepare cubed sweet potatoes.
Toss sweet potatoes with olive oil, salt, and pepper. Roast for approximately 20 minutes until golden brown.
Thinly slice radishes and peel carrots into ribbons. Combine with lemon juice and set aside.
In a mixing bowl, massage kale with lemon juice and salt for 2-3 minutes for tenderness.
Assemble bowls starting with a layer of rice or quinoa, followed by kale, sweet potatoes, chickpeas, carrots, radishes, and cabbage.
Top with sauerkraut, sprinkle of seeds, and garnish with microgreens or herbs.
Drizzle with turmeric tahini sauce and adjust seasoning with salt and pepper. Serve warm or cold.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 58gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

Perfectly roasted sweet potatoes and massaged kale enhance the dish. Customizable with seasonal vegetables. Store components separately for meal prepping.

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