Buddha Bowls Recipe
Packed with vibrant veggies and hearty grains, the Best Buddha Bowl is a nourishing meal for lunch or an easy weeknight dinner. This vegan favorite bursts with flavor and color.
With roasted sweet potatoes, crisp radishes, and a zesty Turmeric Tahini Sauce, every bite of this Best Buddha Bowl delivers satisfying texture and taste. It’s wholesome, gluten-free, and meal-prep friendly.
What You Need for This Best Buddha Bowl
- Sweet potato – Roasted until golden for natural sweetness and heartiness.
- Brown rice or quinoa – A wholesome base that adds nutty flavor and fiber.
- Chickpeas or lentils – Plant-based protein that makes each bowl satisfying.
- Kale – Massaged with lemon for a tender, nutrient-rich green.
- Red cabbage – Crunchy and colorful, adding freshness and crunch.
- Carrots – Peeled into ribbons for a sweet, crisp bite.
- Radishes – Peppery slices that brighten each forkful.
- Sauerkraut – A tangy fermented boost for gut health and zing.
- Sesame or hemp seeds – A nutty finish for extra crunch.
- Turmeric Tahini Sauce – Earthy, creamy, and ties everything together.
How to Build the Best Buddha Bowl
Roast the sweet potatoes until tender and golden. While they cook, prep the crisp veggies—shave radishes thin, peel carrots into ribbons, and shred cabbage. Toss them with a squeeze of fresh lemon for brightness.
Massage kale leaves with lemon and salt until soft and reduced in size. This simple step makes the greens tender and flavorful. Gather your cooked grains and protein, then build your bowl with layers of rice or quinoa, chickpeas or lentils, kale, veggies, roasted sweet potatoes, and sauerkraut.
Finish with a sprinkle of seeds and a drizzle of Turmeric Tahini Sauce. Season to taste with sea salt and black pepper. The result is a beautiful, balanced meal in every bite.
Tips for an Epic Buddha Bowl Every Time
Switch up the grains with farro or wild rice for extra texture. Try different veggies like roasted cauliflower or sautéed mushrooms for variety. If you prefer extra crunch, toss in toasted nuts or seeds.
For the sauce, experiment with flavors—swap Turmeric Tahini for a zesty peanut dressing or creamy avocado lime sauce. Prepping components ahead of time keeps your weeknight dinners fast and your lunches easy to pack.
Storing Your Buddha Bowl Leftovers
Store leftover Buddha Bowl components separately in airtight containers. Keep grains, roasted veggies, and fresh veggies apart to maintain freshness and texture. The Turmeric Tahini Sauce should be kept in a sealed jar in the fridge.
When ready to eat, assemble your bowl and give everything a quick toss. Enjoy cold or warm the grains and sweet potatoes slightly before serving for a comforting touch.
Buddha Bowls Recipe
Ingredients
- 2 cups cooked brown rice or quinoa
- 1 watermelon radish or 2 red radishes
- 8 kale leaves chopped
- ¾ cup sauerkraut or other fermented vegetable
- 1 cup cooked chickpeas or cooked lentils
- 1 large sweet potato cubed
- Extra-virgin olive oil for drizzling
- 1 cup shredded red cabbage
- Sea salt and freshly ground black pepper
- Lemon wedge for squeezing
- 2 tablespoons sesame seeds or hemp seeds
- Microgreens optional
- 2 medium carrots
- Turmeric Tahini Sauce for serving
Instructions
- Preheat the oven to 400°F and prepare a large baking sheet with parchment paper. Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for about 20 minutes until tender and golden. Thinly slice the radish into rounds using a mandoline, and shave the carrots into ribbons with a vegetable peeler. Combine the radish slices, carrot ribbons, and shredded cabbage in a bowl and brighten with a squeeze of lemon juice. In a separate bowl, place the chopped kale leaves, add a squeeze of lemon and a generous pinch of salt, then massage with your hands until the leaves are soft and reduced in volume by half. To serve, arrange the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, and sesame seeds in individual bowls. Add microgreens if desired, season with salt and pepper, and accompany with the Turmeric Tahini Sauce.
