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Homemade Everyday Buddha Bowl photo

Everyday Buddha Bowl

This Everyday Buddha Bowl is a vibrant, nourishing meal packed with roasted sweet potatoes, broccoli, and a creamy tahini sauce!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 2 sweet potatoes scrubbed and cubed peeling optional, about 4 cups
  • 2 heads broccoli chopped, about 4 cups
  • 1.5 tbsp avocado oil or extra virgin olive oil
  • 0.25 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.25 tsp fine sea salt
  • 1.5 cups brown rice or quinoa
  • 3 cups vegetable stock broth, or water
  • 1.5 cups raw lentils or 2 (14-oz) cans of black, pinto, or other beans
  • 3 cups water omit if using canned beans
  • 0.5 tsp salt omit if using canned beans
  • 2 tbsp mellow white miso paste
  • 0.5 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced or finely grated
  • 0.75 cup water
  • 0.5 tsp salt optional
  • 1 dash cayenne pepper optional
  • 1-2 cups vegan kimchi or sauerkraut
  • to taste Fennel seeds to garnish
  • to taste Black sesame seeds to garnish
  • to taste Red pepper flakes to garnish

Equipment

  • Sharp Knife
  • Cutting Board
  • Sheet Pan
  • Pot
  • Blender
  • Mixing bowl

Method
 

From Start to Finish:
  1. Step 1: Preheat your oven to 425°F (220°C). On a large sheet pan, toss the cubed sweet potatoes and chopped broccoli with avocado oil, smoked paprika, garlic powder, black pepper, and sea salt. Roast for about 25-30 minutes until tender.
  2. Step 2: While the vegetables are roasting, rinse the brown rice or quinoa. Combine with 3 cups of vegetable stock or water in a medium pot. Cook until grains are done—about 45 minutes for brown rice or 15 minutes for quinoa.
  3. Step 3: If using raw lentils, rinse and cook in a pot with 3 cups of water and 1/2 tsp of salt. Simmer for about 20-25 minutes until tender. Drain and set aside.
  4. Step 4: In a blender, combine tahini, lemon juice, minced garlic, 3/4 cup of water, and salt. Blend until smooth, adding more water if needed.
  5. Step 5: In serving bowls, layer cooked grains, roasted vegetables, and lentils. Drizzle with tahini sauce and top with kimchi or sauerkraut. Garnish as desired.

Notes

  • Store components separately in airtight containers for up to five days.
  • Feel free to swap in seasonal vegetables for variety.
  • You can use canned beans instead of raw lentils for a quicker option.