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Buddha Bowl

 

by Jessica Sandhu

 

  • 1 large sweet potato, cubed

  • Extra-virgin olive oil, for drizzling

  • 2 medium carrots

  • 1 cup shredded red cabbage

  • Squeeze of lemon

  • kale or spinach

  • Cubed tomatoes

  • 1 full avocado

  • 2 cups cooked brown rice/wild rice or quinoa

  • ¾ cup sauerkraut or other fermented veggie

  • Top with sesame seeds or hemp seeds or sunflower seeds

  • Sea salt and freshly cracked black pepper

 

Instructions

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Or use an air fryer.

  2. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown. Heat for 15 minutes in the air fryer.

  3. Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.

  4. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

  5. Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

  6. Assemble individual bowls with the brown rice, chickpeas, kale/spinach, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and sunflower seeds, if using. Season with salt and pepper and serve Bragg’s amino acids spray.