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Homemade Everyday Buddha Bowl photo

Everyday Buddha Bowl

This Everyday Buddha Bowl is a colorful celebration of flavors! Packed with roasted veggies, grains, and creamy tahini dressing, it’s a nourishing delight.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Oven
  • Medium pot
  • Large saucepan
  • Bowl
  • Spatula

Method
 

Preparation Steps:
  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes and chopped broccoli in a large bowl with avocado oil, smoked paprika, garlic powder, black pepper, and salt. Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the sweet potatoes are tender and the broccoli is slightly crispy.
  2. While the vegetables are roasting, rinse the brown rice or quinoa under cold water. In a medium pot, combine the grains with 3 cups of vegetable stock or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-40 minutes for brown rice or 15 minutes for quinoa, until the liquid is absorbed and the grains are tender.
  3. If you're using raw lentils, rinse them under cold water and add to a large saucepan with 3 cups of water and 1/2 tsp salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender. If using canned beans, simply drain and rinse them, then set aside.
  4. In a bowl, whisk together the tahini, lemon juice, minced garlic, 3/4 cup of water, and 1/2 tsp salt (if using). Adjust the consistency with more water if necessary, until it reaches your desired thickness. For an extra kick, add a dash of cayenne pepper.
  5. In large bowls, layer the cooked grains, roasted vegetables, and lentils or beans. Drizzle generously with tahini dressing. Top with vegan kimchi or sauerkraut for a probiotic boost. Garnish with fennel seeds, black sesame seeds, and red pepper flakes for a colorful and flavorful finish.

Notes

  • Customize your Buddha Bowl with seasonal vegetables for variety.
  • Store components separately for meal prep; they last in the fridge for up to 5 days.
  • If tahini thickens in the fridge, whisk in a bit of water to loosen before serving.