Vibrant Spring Broccoli Buddha Bowl Recipe
Enjoy a vibrant buddha bowl packed with tender broccoli, sweet potato, and crunchy purple cabbage for a healthy and satisfying meal.
Ingredients
- 2 heads broccoli, cut into florets
- 1 large sweet potato, cut into wedges
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 2 tablespoons raw sesame seeds
- 2 cups shredded purple cabbage
- juice from 1 lemon
- 1 cup cooked quinoa or brown rice
- 1 cup cooked green lentils
- 2 carrots shredded
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potato wedges with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 mins. Add broccoli, remaining olive oil, and sesame seeds. Toss, return to oven for another 15 mins until tender.
- In a bowl, combine shredded purple cabbage with lemon juice and a pinch of salt. Massage for 30-60 seconds.
- For the Turmeric Ginger Vinaigrette: Combine all dressing ingredients in a high-powered blender and blend until smooth for 1-2 minutes. Taste and adjust seasoning.
- Assemble bowls: Divide cooked quinoa or brown rice and green lentils between bowls.
- Top with roasted broccoli, sweet potatoes, shredded carrots, massaged cabbage, and any other desired toppings. Drizzle generously with the Turmeric Ginger Vinaigrette.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.