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Sweet Potato Buddha Bowl

Is it really Thursday?

Oh lawd! I’m trying to figure out where the time goes. It seems like just yesterday it was Monday, and I was eagerly beginning a new week. I was talking about how to stay motivated, and feeling extra motivated myself. Monday, Tuesday, Wednesday, and all of a sudden, Thursday? I’m not complaining, I LOVE Thursdays. I’m just vexed.

It’s been a great week, I must say. The weather in New York has been perfection! It’s finally warm, the sun is shining, and I can finally show off my pedicure in the new vegan platforms I just bought. The pollen count is high, but the beauty of the green trees and flowers makes it okay. The chirping of birds (probably baby pigeons) and the sight of bugs (even flies) has given my week life!

The only really important thing I haven’t yet accomplished this week is making goodies to send to my favorite ladies down in Georgia for Mother’s Day. Yesterday I made some banana espresso biscotti, and tonight I’m roasting some delicious harissa almonds. Now my only task is to get to the post office.

I really wish that I was home to see my mom and Nana this Mother’s Day. I would probably make them a vegan quichewaffles too, and I’d do vegan crab cakes for dinner because they really love those <3 Instead, I’m doing the next best thing, sending my love in the form of baked goods by way of the United States Postal Service.

my mamas 🙂

How do I stay nourished while I’m busy?

I’m going to blame my last minute Mother’s Day shipment on my busy week. I’ve been cooking for clients, coaching, and working a lot on my blog. I recently joined Food Blogger Pro, THE program you should join if you want to learn how to have a successful blog. I love it so much that I became an affiliate! It’s a fantastic program, but it ain’t easy to do all of this work.

To stay nourished this week I have been relying on my all time favorite quick and easy vegan meal, the Buddha bowl. I first tasted one of these bowls of sunshine and joy a few years ago at Cafe Gratitude in Los Angeles. I was immediately hooked, and when I discovered I could easily recreate the dish at home, I knew I had struck gold!

Sweet Potato Buddha Bowl

What’s the hype?

A Buddha bowl is a well balanced vegetable and grain bowl inspired by the principles of the macrobiotic diet. In case you aren’t familiar with it, the macrobiotic diet is a way of eating that recommends a grain and vegetable based diet, and emphasizes the balance of yin and yang in food for greater health. The modern macrobiotic diet has its roots in Japan, and like traditional Japanese cuisine the synergy between the different flavors (sweet, sour, bitter, salty, light, and hot) is important to every meal. I suppose the “Buddha” bowl is a western co-optation of the macrobiotic bowl. It is 1.) absolutely delicious, 2.) crazy easy to make throughout the week, 3.) comforting and nourishing, 4.) very healthy, and 5.) pretty.

Sweet Potato Buddha Bowl

So–what’s in my classic Buddha bowl?

I cook a bunch of brown rice, sweet potatoes, lentils, and beans at the beginning of the week so that I can quickly steam some broccoli or kale, and have this dish within minutes. I also make a jar of miso tahini dressing so that I can drizzle it on my bowl anytime. The thing that really pulls this bowl together is the kimchi. All of the flavors and textures combine to make a heavenly meal in just a couple of minutes. Just remember to cook your base ingredients at the beginning of the week so that you only need to scoop them into a bowl when you’re ready to eat.

I’ve been a busy bee this week, but Buddha bowls have kept me nourished, healthy, and sane 🙂

For an even simpler Buddha Bowl recipe check out my e-book 5 Ingredient Vegan!

Happy Mother’s Day to you!!! xoxo

4.34 from 3 votes

Everyday Buddha Bowl

By: Jenné
The big key to making this Buddha bowl quickly is cooking your grains, legumes, and veggies ahead of time. I do this about twice a week, so that it only takes me 5 minutes tops to have this delicious bowl. The sauce is really great, so you may want to double my recipe 😉
Prep Time: 5 minutes
Servings: 4


  • 2 sweet potatoes, cubed & roasted
  • 2 cups cooked brown rice or quinoa
  • 2 heads broccoli, chopped and steamed or roasted
  • 2-3 cups cooked lentils or beans, two 14-oz cans
  • 1-2 cups kimchi or sauerkraut
  • fennel seeds, black sesame seeds, and chili flakes
  • Tahini Miso Sauce
  • 1 tbsp light or yellow miso
  • ¼ cup tahini
  • juice from 1/2 a lemon
  • 3-5 tbsp water
  • dash of cayenne pepper


  • Combine the sauce ingredients in a bowl, and stir until smooth and creamy. Add more water to thin if you like.
  • Place the sweet potatoes, rice, broccoli, lentils/beans, and kimchi in bowls. Top with tahini miso sauce, fennel seeds, black sesame seeds, and chili flakes.
  • Take a picture and post your photo to Instagram, Facebook, Twitter using #sweetpotatosoul 😉
Like this recipe? Rate and comment below!

Sweet Potato Buddha Bowl

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Hola! Today, I randomly found your YT videos & now blog! GIRL, you’re awesome! Currently, making a grocery list, so thanks in advance! However, I have a question, what is a good sauce to use instead of Tahini, I’ve tried it & just can’t rock with it haha. I plan on making the Maple Mustard Buddha bowl 🙂 –I’m a huge fan of mustard, really anything vinegar-based. Let me know if you have any suggestions. Thanks! Have a great week! 🙂

  2. In the ingredients list you mentioned black beans (no lentils), but in the instructions you mentioned lentils (no black beans). Which do you recommend?

    1. Great question & thanks for catching that 🙂
      Really, either is delicious. Whatever you prefer or is easier for you. I usually rotate my legumes in my bowls so that I can eat a variety of different ones throughout the week.

      Buen provecho!

  3. On your non-prep days do you eat your Buddha Bowls cold? It sounds like you take the ingredients right out of the refrigerator, scoop into a bowl, and eat – is this what you do? Just curious about how it works on the non-prep days.

    1. Hi Terri! Sometimes, yes. Though I have started using my microwave this winter. Of course, you can do it however you like, which is what I think is the beauty of it.

      1. Thanks for sharing that sometimes you use the microwave. I prefer warm food, especially in the Winter in Wisconsin, which is why I wanted to know what you do.

  4. This looks delicious Jenne! And it’s only one among so many other recipes. You inspire me. I love how your recipes are fresh and simple, all while nutritionally abundant! <3

  5. THANK YOU Jenne for this delicious recipe! My husband made this last night so that I wouldn’t have to worry about making lunch this morning. All I can say is WOW – It is super delicious! He roasted the broccoli with some garlic and the sweet potatoes with some sea salt and a tiny drizzle of olive oil. I am over the top about this bowl and will surely make this a weekly thing!

  6. Yay! This is so great to hear Esther!! The curry paste in there sounds fantastic. I’m going to give that a try as well 🙂

  7. I saw lentils in the pic and in the instructions, but not in the ingredients list. Just an fyi! This looks yummy though, I’m gonna try it. I don’t usually like the flavor of miso, maybe I will with tahini and lemon!

    1. Thanks so much!!
      Yes, you may enjoy the miso with the lemon and tahini. It’s da bomb!