Relish A Buddha Bowl And Boost Your Green Leafy Vegetables Intake

Are you someone who picks out the greens from your bowl and indulges only in red meats and other unhealthy foods?

Well, it’s time to switch up your boring diet with a colourful mix of everything you like.

The Buddha bowl has been around for quite some time now. People who find it hard to consume greens take advantage of this vibrant bowl because it contains a variety of foods while boosting your intake of green leafy vegetables.

Try out this recipe—it will have you scraping your dish clean!

Buddha Bowl Recipe

Ingredients

1 large sweet potato, cubed
Extra-virgin olive oil, for drizzling
1 watermelon radish or 2 red radishes
2 medium carrots
1 cup shredded red cabbage
Lemon wedge, for squeezing
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
Turmeric Tahini Sauce, for serving, Microgreens, optional
Sea salt and freshly ground black pepper
 

Instructions

• 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.
• Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
• Toss the radish slices, 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.
• 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.

(Recipe credit: loveandlemons)