Everyday Buddha Bowl

Instructions

1. 01

   Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Add the cubed sweet potatoes to a large mixing bowl, drizzle with oil, and sprinkle with the seasonings. Gently toss until covered.

2. 02

   Evenly spread the potatoes onto the baking sheet and roast for 35 minutes or until tender.

3. 03

   In the same mixing bowl toss the broccoli with oil and spices and spread on the other baking sheet. Roast the broccoli for 20-30 minutes, until tender and browned on the edges. Alternatively, steam the broccoli in a steam basket for 5-10 minutes, until bright green and cooked to your satisfaction.

4. 04

   While the vegetables roast, cook the brown rice or quinoa.

5. 05

   To make rice, bring the rice and stock/broth or water to a simmer over medium heat and cook with the lid ajar for 30 minutes or until tender.

6. 06

   To make quinoa, bring the quinoa and stock/broth or water to a simmer over medium heat. Cook with the lid ajar for 8 minutes, then remove from the heat and it let rest covered for 5 minutes.

7. 07

   Combine the water, lentils, and salt in another saucepan and bring to a simmer over medium heat. Cover and cook for 30 minutes or until tender. Let them cool completely. If opting for canned beans, drain and rinse them.

8. 08

   Combine the tahini, lemon juice, miso paste, garlic, and salt in a bowl or glass jar. Use a whisk or fork to stir it well and break up the miso paste.

9. 09

   Add 1/2 cup of the water and continue to whisk. Add the remaining 1/4 cup of water as necessary to thin as you whisk. The texture should be similar to melted chocolate. If you are using a jar with a lid, you can shake the dressing to combine instead of stirring.

10. 10

    Divide the sweet potatoes and broccoli, rice or quinoa, and lentils or beans amongst four bowls. Top each with the miso tahini dressing, 1/4-1/2 cup of kimchi, and fennel seeds, black sesame seeds, and red pepper flakes to garnish. Enjoy!