Buddha Bowl {+ Recipe Variations} - Kristine's Kitchen (2024)

Prep Time: 28 minutes mins

Cook Time: 25 minutes mins

Total Time: 53 minutes mins

• ▢ 1 large or 2 small sweet potatoes, chopped into ¾-inch cubes
• ▢ 1 tablespoon olive oil, plus 1 teaspoon for massaging kale
• ▢ salt and pepper, to taste
• ▢ ¾ cup uncooked quinoa
• ▢ 8 cups loosely packed chopped kale (tough stems removed), or other greens of choice (baby spinach, baby arugula, romaine, etc.)
• ▢ 2 teaspoons lemon juice
• ▢ 2 cups thinly sliced/shredded red cabbage
• ▢ 1 red bell pepper, thinly sliced
• ▢ 15 ounce can chickpeas, drained
• ▢ 1 avocado, sliced
• ▢ ½ cup tahini sauce, plus more as needed
• ▢ chopped fresh cilantro or parsley, optional, for serving

• Roast sweet potatoes: Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Place the cubed sweet potatoes on the parchment. Drizzle with the olive oil; toss to coat. Spread the sweet potatoes out in an even layer on the baking sheet. Sprinkle evenly with salt and pepper. Bake for 15 minutes, then toss and spread them out in a single layer again. Bake for 10-15 minutes more, until tender and golden brown on the edges. Let cool slightly.

• Cook the quinoa: Place quinoa in a fine mesh sieve and rinse well under cool running water. Bring 1 ½ cups of water to a boil in a small saucepan. Stir in the quinoa; reduce the heat to a low simmer and cover the pot. Cook for 12-15 minutes, until all water is absorbed. Let rest covered for 5 minutes, then uncover and let cool while you prepare the other ingredients.

• Massage the kale: (Skip this step if using other types of greens.) Place kale in a large bowl. Drizzle 1 teaspoon of olive oil and 2 teaspoons of lemon juice over the kale. Using your hands, massage the kale until it softens a little, 1-2 minutes.

• Assemble the bowls: Divide the kale between 4 salad bowls. Add the other ingredients to different sections of the bowl on top of the kale: quinoa, sliced cabbage, sliced bell pepper, chickpeas, roasted sweet potatoes and sliced avocado.

• Finish the Buddha Bowls by drizzling about 2 tablespoons of the tahini sauce over each bowl. Sprinkle with chopped fresh cilantro or parsley, if desired. Serve.

• Meal Prep Instructions: You can assemble the bowls and store them in meal prep containers in the fridge for up to 3-4 days. Wait to add the avocado and tahini sauce right before serving. The tahini sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Recipe Variations:

• Leafy Greens:Try baby spinach, baby arugula, romaine or mixed greens.
• Vegetables:Try carrots, tomatoes, red or green onion, radishes, cucumber,roasted butternut squash,roasted brussels sproutsorroasted broccoli.
• Grains:Instead of quinoa, usebrown rice,farroor bulgur, or cauliflower rice for a grain-free option.
• Protein: Add beans, lentils, hummus or edamame.
• Sauce:Other delicious options include peanut sauce,green goddess dressingor alemon vinaigrette.
• Extras:Add flavor and crunch with sunflower seeds, almonds, walnuts, pecans or pepitas. Add pickled onions for a tangy bite.

Cuisine: American

Course: Main Course