Best Buddha Bowl Recipe

dinner · ⏱ 35 min · 4 portions · 95.0 g carbs / portion · vegan · allergens: sesame

v3 · rb0e705f985 20260727Z1751 237 ml red cabbage 1 piece lemon wedge 8 pieces kale microgreen to taste sea salt to taste black pepper to taste 🔥 preheat oven to 205°C and line a baking sheet with parchment 🔥 ⏱ 20 min toss cubed sweet potatoes with olive oil and sea salt and black pepper and roast until golden 🔪 thinly slice radish into rounds and peel carrots into ribbons ⏳ toss radish slices carrot ribbons and shredded red cabbage with a squeeze of lemon and set aside massage kale with lemon and sea salt until soft and wilted and reduced by about half 🍽 assemble buddha bowls with brown rice chickpeas kale carrots radishes cabbage and sweet potatoes and sauerkraut 🍽 sprinkle sesame seeds and hemp seeds over the bowls 🌀 add microgreens if using and season with sea salt and black pepper 🌀 whisk turmeric tahini sauce for serving 🍽 serve with turmeric tahini sauce Buddha Bowl 🥗 1 piece sweet potato olive oil to taste 2 pieces radish 2 pieces carrot 237 ml brown rice 237 ml quinoa 237 ml chickpea 237 ml lentil 177 ml sauerkraut 2 tbsp sesame seed 2 tbsp hemp seed turmeric to taste tahini to taste sweet potato, olive oil radish, carrot 0.5 pieces 0.5 · 0.5 pieces sesame seed, hemp seed microgreen sea salt black pepper turmeric, tahini
http://flowcooking.food/en-us/recipe/820/best-buddha-bowl-recipe/