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Buddha Bowls

Posted in : Uncategorized on by : Dr. Dave's 411

Buddha Bowls

Prep these simple components ahead of time to pack this healthy buddha bowl for lunch, or make it for an easy weeknight dinner! Vegan and gluten-free.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, lunch
Keyword: Gluten-Free, Gut Heathy, Heart Healthy, vegan, vegetarian
Servings: 4


  • 1 sweet potato cubed
  • extra virgin olive oil
  • 1 watermelon radish
  • 2 medium carrots
  • 1 cup shredded red cabbage
  • lemon squeeze
  • 8 kale leaves chopped
  • 2 cups quinoa
  • 1 cup chickpeas
  • 3/4 cup sauerkraut
  • 2 tbsp sesame seeds
  • tumeric tahini sauce
  • salt and pepper for taste


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
  • Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
  • Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
  • 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.
  • Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

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