Best Buddha Bowl: A Flavor-Packed Vegan Delight

This ultimate vegan Buddha bowl is a nutrient-packed meal that delights the taste buds. Perfect for cozy dinners or meal prepping, it's colorful and customizable.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 2 bowls

Course: Salads

Cuisine: Vegan

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Sweet Potato Provides a hearty base and natural sweetness; swap for butternut squash if desired.
1 cup Cooked Brown Rice or Quinoa Serves as a filling grain component; feel free to try farro or barley for a different texture.

For the Vegetables

1 cup Kale Leaves Offers a nutrient-dense green base; substitute with spinach or swiss chard for variety.
1 medium Carrot Adds a touch of sweetness and crunch; baby carrots work well if cut into ribbons.
1 cup Shredded Red Cabbage Provides a crunchy texture and vibrant color; green cabbage or a coleslaw mix are great alternatives.
1 small Watermelon Radish/Red Radishes Brings crunch and color to your bowl; regular radishes will do in a pinch.

For the Protein

1 cup Cooked Chickpeas or Lentils Packed with protein and fiber; try black beans or kidney beans for a different flavor.
1/4 cup Sauerkraut Contributes tang and aids digestion; replace with kimchi for a spicier kick.

For the Dressing

1/4 cup Turmeric Tahini Sauce Adds creaminess and flavor; a simple mix of tahini, lemon juice, and garlic works wonders too.

For the Toppings

2 tablespoons Sesame Seeds/Hemp Seeds Enhance crunch and nutrition; any nuts or seeds can add texture as well.
Microgreens (Optional) Perfect for garnish and extra nutrients; use fresh herbs if you're skipping microgreens.
Sea Salt and Black Pepper Essential for seasoning; adjust to taste for the perfect flavor balance.

Equipment

Oven
Baking Sheet
Mixing Bowl
Vegetable Peeler

Method

Preparation Steps

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cube one sweet potato into bite-sized pieces, drizzle with olive oil, season with salt and pepper, toss, and spread on the baking sheet. Roast for about 20 minutes, turning halfway through.
Thinly slice watermelon radishes and peel carrots into ribbons. Drizzle with lemon juice and toss, then set aside.
Remove tough stems from kale, tear leaves into smaller pieces, sprinkle with salt, and massage for 2-3 minutes until softened.
Assemble the bowl starting with a base of cooked brown rice or quinoa, then top with massaged kale, roasted sweet potatoes, chickpeas, shredded red cabbage, and marinated radishes and carrots.
Top with sauerkraut, sesame seeds or hemp seeds, and drizzle with turmeric tahini sauce. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 400mgPotassium: 900mgFiber: 14gSugar: 6gVitamin A: 5500IUVitamin C: 80mgCalcium: 120mgIron: 4mg

Notes

Experiment with different grains and vegetables for variety. Perfect for meal prep; store components separately to maintain freshness.

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