Buddha Bowl

Why You’ll Love Buddha Bowl Recipe

You’ll love this recipe because it brings together so many textures and colours — the creamy sweet potato, crunchy raw vegetables, hearty chickpeas and rice, tender kale and tangy sauerkraut. The turmeric‑tahini sauce adds a lovely rich creaminess with a gentle warmth. It’s easily customizable, great for meal‑prepping, and satisfying whether for lunch or dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 lentils

• ¾ cup sauerkraut or other fermented vegetable

• 2 tablespoons sesame seeds or hemp seeds

• Turmeric Tahini Sauce, for serving

• Microgreens (optional)

• Sea salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 °F (about 200 °C) and line a large baking sheet with parchment paper.

2. Toss the cubed sweet potatoes with olive oil, salt and pepper, spread them onto the baking sheet and roast for about 20 minutes, or until golden brown.

3. Thinly slice the radish into rounds (a mandoline works well), and peel the carrots into ribbons.

4. Toss the radish slices, carrot ribbons, and shredded red cabbage with a squeeze of lemon juice; set aside.

5. Place the chopped kale leaves in a large bowl, drizzle a little lemon and pinch of salt, then use your hands to massage the kale until it softens and reduces in volume by about half.

6. To assemble: Divide the brown rice (or quinoa) into individual bowls, then arrange the chickpeas, kale, carrots, radishes, cabbage, roasted sweet potatoes, sauerkraut and seeds on top. Add microgreens if using, season with salt and pepper, and serve with the turmeric tahini sauce on the side or drizzled over.

Servings and timing

Serves 4.
Prep time: 15 minutes.
Cook time: 20 minutes.
Total time: 35 minutes.

Variations

• Swap the roasted sweet potato for roasted butternut squash, roasted potatoes, Brussels sprouts, broccoli, cauliflower, asparagus or beets.

• Replace the chickpeas with edamame, lentils, black beans, crispy tofu or tempeh for a different protein.

• Change up the grain: use quinoa, farro or couscous instead of brown rice; or skip the grain altogether and use cauliflower rice or broccoli rice.

• Try different sauces: peanut sauce, lemon vinaigrette, green goddess dressing, cilantro‑lime dressing, hummus, or just a drizzle of sesame oil and soy sauce/ tamari.

• Use a different pickled vegetable: pickled red onion, jalapeños or another fermented veggie in place of sauerkraut.

Storage/Reheating

Store the components separately in airtight containers in the fridge for up to 3‑4 days — e.g., keep the roasted sweet potatoes, cooked grains, chickpeas, raw vegetables and sauce in separate containers. When ready to eat, reheat the sweet potatoes and grains (either in the microwave or in a 350 °F/175 °C oven for 10 minutes), then assemble the bowl fresh with the raw vegetables, kale, sauerkraut and sauce. If the sauce separates in the fridge, stir it well before serving.

FAQs

What kind of grains work best in a Buddha bowl?

You can use brown rice, quinoa, farro, couscous or even cauliflower rice if you’d like a grain‑free option. The key is to have a base that’s hearty and holds up under the toppings.

Can I use different vegetables than the ones listed?

Absolutely — you can easily swap in roasted broccoli, roasted Brussels sprouts, asparagus, beets or any seasonal vegetable you like. The idea is to combine cooked + raw veggies for texture and variety.

Is this recipe vegan and gluten‑free?

Yes — as written, the recipe is vegan (no animal products) and gluten‑free (using brown rice and naturally gluten‑free ingredients). If you swap grains, just make sure they’re gluten‑free if that matters to you.

How do I make the turmeric tahini sauce?

The original notes say: stir ½ teaspoon turmeric, 1 teaspoon grated fresh ginger, 1 teaspoon olive oil and 1 teaspoon maple syrup into a basic tahini base to make the vibrant sauce. (Then mix with your preferred amount of tahini, water, lemon, garlic etc.)

Can I meal‑prep these bowls ahead of time?

Yes — it’s a great meal‑prep recipe. Roast the sweet potatoes, cook the grain and chickpeas, chop the raw veggies and kale in advance. Keep everything separately and assemble the bowl when you’re ready to eat to preserve freshness.

What’s the best way to reheat this bowl?

For best results, reheat only the cooked components (sweet potato, grain, chickpeas) either in the microwave or in the oven at ~175 °C for ~10 minutes. Then add the raw veggies, kale, sauerkraut and sauce fresh.

Can I add meat or other animal‑protein?

Yes — if you’re not strictly vegan you can add grilled chicken, salmon, shrimp or a boiled egg. Just be mindful of how that affects the flavour balance and cooking time.

How should I massage the kale and why?

Massaging kale means rubbing it with a bit of lemon juice and salt using your hands until the leaves soften and shrink a bit. This helps remove some of the toughness and bitterness and makes it more tender and enjoyable in the bowl.

What if I don’t have sauerkraut or fermented veggies?

You can substitute pickled red onions, jalapeños, kimchi, or other pickled/fermented vegetables you like. These add tang and brightness, but they’re not strictly essential — you could also omit if you prefer.

Conclusion

This Buddha bowl is a wonderful, flexible recipe that blends flavour, colour, texture and nutrition in one dish. Whether you’re preparing it for a quick weeknight dinner or for make‑ahead lunches, it’s easy to customize and enjoy. With the roasted sweet potato, hearty grain and legumes, raw crunchy vegetables, tender kale and a creamy turmeric tahini sauce, you get a deeply satisfying meal that doesn’t feel like a compromise — it feels like a celebration of plant‑based eating.