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–+ servings
A vibrant and healthy rice bowl recipe filled with kale, chickpeas, roasted sweet potatoes, red cabbage, and watermelon radish.

Vegan Buddha Bowl

This vegan buddha bowl is a customizable and healthy meal that you can prepare quickly. It features a variety of fresh vegetables, a protein source, a grain, and a flavorful sauce. It's perfect for meal prepping lunches during the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1 bowl
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Turmeric Tahini Sauce
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tsp turmeric
  • 1-2 tbsp water to thin
  • 1 pinch salt
For the Bowl
  • 1 cup cooked brown rice
  • 1 cup roasted sweet potato cubes
  • 1/2 cup cooked chickpeas
  • 1 cup kale chopped
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded rainbow carrots
  • 2 tbsp thinly sliced watermelon radish
  • 2 tbsp sauerkraut

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with a little oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
  2. While the sweet potatoes are roasting, prepare the turmeric tahini sauce. In a small bowl, whisk together tahini, lemon juice, turmeric, and salt. Gradually add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
  3. Assemble your buddha bowl. Start with a base of cooked brown rice. Top with roasted sweet potatoes, chickpeas, kale, red cabbage, rainbow carrots, watermelon radish, and sauerkraut.
  4. Drizzle the turmeric tahini sauce over the bowl.

Notes

You can prepare the components of this buddha bowl ahead of time for easy meal prep. Store each component separately in the refrigerator and assemble just before serving.

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