In The Kitchen
Best Buddha Bowl
Description :
Cozy roasted sweet potatoes, chickpeas, and brown rice make this bowl hearty and satisfying. I round it out with massaged kale, radishes, carrots, and cabbage, but all sorts of veggies would work here. Experiment with roasted cauliflower, broccoli, or butternut squash!
Ingredient :
- 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
- 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
Direction :
-
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.
