Vibrant Vegan Buddha Bowl

Rooted in the nourishing tradition of plant-based eating, this Vibrant Vegan Buddha Bowl layers roasted sweet potatoes, massaged kale, and a rainbow of raw vegetables atop hearty grains and legumes. Each component celebrates texture and flavor: golden-yet-tender sweet potato cubes, crisp radish and carrot ribbons, tangy sauerkraut, and silky chickpeas or lentils. A bright turmeric tahini sauce ties everything together with warm spice and creaminess, while a squeeze of fresh lemon adds lift. Perfect for make-ahead meal prep or an effortless weeknight dinner, it’s both gluten-free and vegan, honoring Buddha Bowls’ ethos of balanced, mindful eating. Serve with microgreens and a drizzle of olive oil for an Instagram-ready presentation that’s as wholesome as it is beautiful.

Ingredients (2–3 servings)

Ingredients

1 large sweet potato, cubed (about 450 g / 1 lb)
2 tbsp (30 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 watermelon radish (or 2 red radishes), thinly sliced
2 medium carrots, peeled into ribbons
1 cup (70 g) shredded red cabbage
1 lemon wedge, for squeezing
8 kale leaves (about 120 g / 4 oz), chopped
2 cups (300 g / 10 oz) cooked brown rice or quinoa
1 cup (165 g / 5.8 oz) cooked chickpeas or cooked lentils
¾ cup (120 g / 4.2 oz) sauerkraut or other fermented vegetable
2 tbsp (20 g) sesame seeds or hemp seeds
Turmeric Tahini Sauce, for serving

For Serving/Garnishing

Microgreens (optional)

Nutrition Information (per 100g)

Calories: 145
Fat: 6.0
Protein: 4.0
Carbohydrates: 19.0
Fiber: 3.5

Directions

Roast Sweet Potatoes

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss sweet potato cubes with olive oil, salt, and pepper. Spread in a single layer and roast 20 minutes, until golden-brown and tender.

Prepare Raw Vegetables

2. Thinly slice radish rounds on a mandoline. Use a vegetable peeler to shave carrots into ribbons. In a bowl, toss radish, carrot ribbons, and shredded cabbage with a squeeze of lemon; set aside.

Massage Kale

3. Place chopped kale in a large bowl. Drizzle with lemon juice and sprinkle salt. Massage leaves by hand until softened and reduced by half, about 2–3 minutes.

Assemble Bowls

4. Divide cooked brown rice or quinoa among bowls. Top with chickpeas or lentils, massaged kale, roasted sweet potatoes, tossed vegetables, sauerkraut, and seeds.

Serve

5. Season with additional salt and pepper as desired. Drizzle with Turmeric Tahini Sauce and garnish with microgreens. Serve immediately.

Cookix's Secrets

Batch Prep

Roast a double batch of sweet potatoes and store in the fridge. Reheat or eat cold in bowls throughout the week.

Grain Base

Swap brown rice or quinoa for cauliflower rice or millet to keep it lower-carb and gluten-free.

Kale Massage

For softer kale, massage until leaves turn a darker green and easily tear. This neutralizes bitterness and improves texture.

Legume Swap

Use cooked black beans or edamame instead of chickpeas or lentils for different protein and color.

Mandoline Safety

Use a hand guard when slicing radish on a mandoline to protect fingers and ensure even thickness.

Nut-Free Seeds

Replace sesame or hemp seeds with roasted pumpkin or sunflower seeds to keep it nut-free.

Roast Veggies

Add roasted cauliflower or Brussels sprouts alongside sweet potatoes for extra vegetables and flavor variety.

Sauce Consistency

Thin the turmeric tahini sauce with warm water or lemon juice to drizzle more smoothly over the assembled bowl.

Spice It Up

Mix smoked paprika or cumin into the sweet potatoes before roasting for a smoky, aromatic twist.

Ask Cookix, your sous-chef