loveandlemons.com
Best Buddha Bowl
Prep these simple components ahead of time to pack this healthy buddha bowl for lunch, or make it for an easy weeknight dinner! Vegan and gluten-free.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Instructions
- 01
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- 02
Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- 03
Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
- 04
Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
- 05
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.
- 06
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.
Variations & swaps
Vegan Buddha Bowl Recipe Variations
- I love this recipe as written, but feel free to customize your buddha bowl. Here are a few of my favorite variations:
- Vary the veggies. Replace the sweet potato with roasted butternut squash or regular potatoes, or try a different kind of roasted veggie. Roasted Brussels sprouts, roasted broccoli, cauliflower, asparagus, or beets would all be great. You could also try cooking them in different ways. Steam or sauté the kale instead of leaving it raw, steam or roast the carrots, or boil the sweet potatoes. In th…
- Swap in a different protein. Try edamame, lentils, black beans (or any kind of beans), or top your grain bowls with cubes of crispy tofu or tempeh. For extra crunch, you could even use roasted chickpeas!
- Change up the grain. Replace the rice with quinoa, farro, or couscous. For extra veggie power, skip the grain, and swap in cauliflower rice or broccoli rice.
- Switch the sauce. Make a different variation of my basic tahini sauce recipe, or use a different sauce entirely! I love finishing a buddha bowl with peanut sauce, lemon vinaigrette, green goddess dressing, cilantro lime dressing, hummus, or drizzles of sesame oil and soy sauce or tamari.
- Try a different pickle. Don’t have sauerkraut on hand? Use pickled red onion or jalapeños instead!
- Let me know what variations you try!
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