Buddha Bowl

Ingredients

sweet potatocubed

1 large

olive oil

for drizzling

watermelon radish

1

red radishes

2

carrots

2 medium

red cabbageshredded

1 cup

lemon

1 wedge

kalechopped

8 leaves

brown ricecooked

2 cups

chickpeascooked

1 cup

sauerkraut

3/4 cup

sesame seeds

2 tbsp

sea salt

to taste

black pepperfreshly ground

to taste

microgreens

optional

turmeric tahini sauce

for serving

Method

1. 01Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. 02Toss sweet potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast 20 minutes until golden brown.20 min
3. 03Thinly slice radishes on a mandoline and peel carrots into ribbons with a vegetable peeler.
4. 04Toss radish slices, carrot ribbons, and shredded cabbage with a squeeze of lemon. Set aside.
5. 05Place kale in a large bowl and toss with a squeeze of lemon and a few pinches of salt. Massage with hands until soft and wilted, about half its original volume.
6. 06Assemble individual bowls with brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens if using. Season with salt and pepper and serve with turmeric tahini sauce.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free