So what is the infamous “buddha bowl” all about? Typically, buddha bowls are vegetarian bowls filled with a variety of plant based macronutrients. You can add any combination of cooked vegetables, grains, legumes, nuts, seeds, seasonings and toppings of choice. The idea is to mix and match whole, natural foods. But there really are no rules when it comes to making your own!
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 bunch lacinato (Tuscan/dinosaur) kale
- 2-3 sweet potatoes
- 1 Avocado
- sauerkraut or kimchi
- 4 tbsp tahini
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tsp Himalayan salt
Ingredients
|
Rate this recipe!
|
Instructions
- Slice the sweet potatoes into thin, bite sized pieces. Place on a baking sheet with a little oil and salt and bake at 400 ̊ for 20-30 minutes.
- Chop kale and place in a large bowl. In a small bowl, combine tahini, olive oil, garlic powder, nutritional yeast, and salt. Mix well. The sauce should be a creamy texture. Add more tahini to thicken, or more olive oil to thin. Pour tahini sauce over the kale and massage to coat evenly.
- When ready to serve, place the kale mixture on a baking sheet and bake for 3-5 min at 350 ̊, until kale is slightly wilted and warmed. Serve kale into individual bowls, top with sliced sweet potatoes, avocado, and sauerkraut.
Recipe Notes
Tips: The sweet potato slices and kale mixture (uncooked) can be prepared ahead of time. Both store well in the fridge, and you can put your individual portion in the oven for a few minutes to cook the kale and warm the sweet potatoes. Try adding quinoa or an egg.
Share this Recipe