Years and YEARS ago I decided I wanted to be a vegetarian. I was early into college and it was just something I wanted to try. Not sure why exactly, but I gave it a go. And quickly found out it wasn’t the right diet for me. I constantly felt hungry, the vegetarian sources of protein made me incredibly bloated and gassy, and I didn’t cook enough to give myself the proper nutrition. So I moved on from that vegetarian point in my life and moved on to a more protein dense diet. But as I get into my 30s, I crave vegetables WAY more. And I feel really good when some of my meals throughout the week don’t include any protein.
A couple times a week I’ll make myself a meal that looks similar to this one, filled high with colorful vegetables, good sources of fat, and a ton of flavor. And I recently found out that it’s called a buddha bowl. Most buddha bowls are made with cold vegetables, but I like to do a mixture of both. Another thing you’ll find in a buddha bowl is some sort of grain like rice or quinoa, but I find this bowl to not even need it. It has so many different filling ingredients that you won’t miss the grains. Hopefully you enjoy this bowl as much as I do, even if you aren’t a vegetarian! And obviously, if you want some meat…ADD IT! This would be amazing with some marinated chicken or seared steak. Now I’d love to chat more but I have a day filled with island hopping in the Bahamas so I’ll have to talk to you a little later. Let me know when you give this recipe a try and what you think!!
- 2 medium purple sweet potatoes (or any color), peeled and cubed
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 batch of my Crispy Air Fryer Cauliflower
- 1 bundle dino kale, thinly sliced and massaged
- 2 tablespoons olive oil
- juice of 1/2 lemon
- 8 ounces cooked beets, cubed (I used Love Beets brands so I didn’t have to cook my own)
- 1/2 avocado, thinly sliced
- 1/4 cup raisins
- 1 tablespoon fresh dill
- 1 tablespoon hemp hearts
For the tahini dressing
- Preheat oven to 400 degrees F. Toss sweet potatoes in avocado oil then add salt and garlic powder. Place on a baking sheet and bake for 25 minutes, until sweet potatoes are fork tender.
- While the sweet potatoes cook, make the crispy cauliflower.
- Once the cauliflower begins to cook, make the rest of the bowl – place thinly sliced kale in a large bowl and use your hands to massage the kale. This will make it much more enjoyable to eat. Add olive oil and lemon juice and toss to combined.
- Place all ingredients for the tahini dressing in the blender and blend until smooth. Set aside.
- Once the sweet potatoes and cauliflower are done cooking, add the kale to 2-3 bowls. Then add the sweet potatoes, cauliflower, beets, and avocado. Then top with raisins, fresh dill, and hemp hearts, and use a spoon to layer on some tahini dressing throughout!
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