Buddha Bowl
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Ingredients
- 1 large sweet potato, cubed
- Extra-virgin olive oil for drizzling
- 2 radishes
- 2 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 other fermented veggie
- 2 tablespoons sesame seeds or hemp seeds
- Microgreens or sprouted seeds
- Salt and pepper
- Optional chicken or salmon
Tahini Sauce
- ½ cup tahini
- ¼ cup fresh lemon juice
- 6 tablespoons water, plus more as needed
- 1 small garlic clove, grated or pressed
- ½ teaspoon sea salt
Method
- 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 (you can do this step ahead of time a keep refrigerated for 3 days)
- Thinly slice the radish (try using a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
- Toss the radish, 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.
- Make the tahini sauce by mixing the tahini, lemon juice, water, garlic and salt together and whisking well.
- Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens. Season and serve with the Tahini Sauce.