Everyday Buddha Bowl

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5 from 2 votes

Introducing my go-to Buddha Bowl Recipe — so good I could eat it every day! Made with roasted sweet potatoes, rice or quinoa, lentils, and a miso tahini dressing I could eat by the spoonful, these colorful and nutritious bowls make for an easy and satisfying plant-based dinner.

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Salad

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Ingredients

Roasted Sweet Potatoes and Broccoli

2 sweet potatoes scrubbed and cubed (peeling optional)(about 4 cups)
2 heads broccoli chopped (about 4 cups)
1 1/2 tbsp avocado oil or extra virgin olive oil
1/4 tsp each smoked paprika, garlic powder, black pepper, and fine sea salt

Rice or Quinoa

1 1/2 cups brown rice or quinoa
3 cups vegetable stock, broth, or water

Lentils or Beans

1 1/2 cups raw lentils or 2 14-oz cans of black, pinto, or other beans
3 cups water omit if using canned beans
1/2 tsp salt omit if using canned beans

Miso Tahini Dressing

2 tbsp mellow white miso paste
1/2 cup tahini
2 tbsp fresh lemon juice
1 clove garlic minced or finely grated
3/4 cup water
1/2 tsp salt optional
dash of cayenne pepper optional

Buddha Bowls

1-2 cups vegan kimchi or sauerkraut
fennel seeds to garnish
black sesame seeds to garnish
red pepper flakes to garnish

Instructions

Roasted Sweet Potatoes and Broccoli

Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Add the cubed sweet potatoes to a large mixing bowl, drizzle with oil, and sprinkle with the seasonings. Gently toss until covered.
Evenly spread the potatoes onto the baking sheet and roast for 35 minutes or until tender.
In the same mixing bowl toss the broccoli with oil and spices and spread on the other baking sheet. Roast the broccoli for 20-30 minutes, until tender and browned on the edges. Alternatively, steam the broccoli in a steam basket for 5-10 minutes, until bright green and cooked to your satisfaction.

Rice or Quinoa

While the vegetables roast, cook the brown rice or quinoa.
To make rice, bring the rice and stock/broth or water to a simmer over medium heat and cook with the lid ajar for 30 minutes or until tender.
To make quinoa, bring the quinoa and stock/broth or water to a simmer over medium heat. Cook with the lid ajar for 8 minutes, then remove from the heat and it let rest covered for 5 minutes.

Lentils or Beans

Combine the water, lentils, and salt in another saucepan and bring to a simmer over medium heat. Cover and cook for 30 minutes or until tender. Let them cool completely. If opting for canned beans, drain and rinse them.

Miso Tahini Dressing

Combine the tahini, lemon juice, miso paste, garlic, and salt in a bowl or glass jar. Use a whisk or fork to stir it well and break up the miso paste.
Add 1/2 cup of the water and continue to whisk. Add the remaining 1/4 cup of water as necessary to thin as you whisk. The texture should be similar to melted chocolate. If you are using a jar with a lid, you can shake the dressing to combine instead of stirring.

Assemble Buddha Bowls

Divide the sweet potatoes and broccoli, rice or quinoa, and lentils or beans amongst four bowls. Top each with the miso tahini dressing, 1/4-1/2 cup of kimchi, and fennel seeds, black sesame seeds, and red pepper flakes to garnish. Enjoy!

Video

Notes

Storage Directions

Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
Freezing: Many of the individual vegan Buddha bowl components can be frozen and defrosted to enjoy later. Cool the cooked sweet potatoes, rice or quinoa, lentils, and broccoli completely before transferring them to individual freezer-safe containers and freezing for up to 3 months. Defrost them overnight in the refrigerator before reheating and assembling the bowls with the fresh ingredients.
Reheating: Warm the sweet potatoes, rice or quinoa, lentils, and broccoli in the microwave on gentle heat for 1-2 minutes or until hot. Add them to bowls with broccoli, kimchi, and tahini dressing before serving.

Recipe Pro-Tips:

Cook components simultaneously: Once the sweet potatoes and broccoli are in the oven, get the rice or quinoa and lentils simmering so everything finishes around the same time.
Steaming the broccoli: If desired, you can steam it instead of roasting it with the sweet potatoes. Bring 1 inch of water to a simmer in a saucepan, add a steaming basket with the broccoli, cover, and steam for 5-8 minutes.
Alternative lentil cooking method: Free up space on the stovetop by cooking lentils in the Instant Pot.
Tahini sauce will thicken when stored in refrigerator. It will thin when you add it to warm grains and veggies, but you can add a little water to thin it if necessary.

Nutrition