Best Buddha Bowl Recipe

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

v4 · 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 pieces sesame seed, hemp seed microgreen sea salt black pepper turmeric, tahini
http://flowcooking.food/en-us/recipe/820/best-buddha-bowl-recipe/