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–+ servings
A vibrant and healthy rice bowl recipe featuring brown rice, roasted sweet potatoes, chickpeas, kale, red cabbage, carrots, and radish, drizzled with a yellow dressing.

Vegan Buddha Bowl

This recipe shows you how to make a colorful and healthy vegan buddha bowl with a turmeric tahini sauce. It's perfect for meal prepping and can be customized with your favorite ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Turmeric Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup water plus more to thin
  • 2 tablespoons lemon juice
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
For the Bowl Components
  • 2 cups cooked brown rice or other grain
  • 1 medium sweet potato cubed
  • 1 cup kale chopped
  • 1/2 cup chickpeas rinsed and drained
  • 1/4 cup watermelon radish thinly sliced
  • 1/4 cup rainbow carrots shredded or julienned
  • 1/4 cup red cabbage shredded
  • 2 tablespoons sauerkraut

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potato with a little oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
  2. While the sweet potatoes are roasting, prepare the turmeric tahini sauce. In a small bowl, whisk together tahini, water, lemon juice, turmeric, garlic powder, and salt until smooth and creamy. Add more water, a teaspoon at a time, if needed to reach your desired consistency.
  3. Assemble your buddha bowls. Divide the cooked brown rice among four bowls. Top with the roasted sweet potatoes, chopped kale, chickpeas, watermelon radish, rainbow carrots, red cabbage, and sauerkraut.
  4. Drizzle generously with the turmeric tahini sauce before serving.

Notes

You can prepare all the components ahead of time and store them in the refrigerator for easy meal prep. The turmeric tahini sauce will keep for up to a week.

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