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
- Roast vegetables until tender-crisp for the best texture.
- Don't skip massaging the cabbage; it softens it and melds the flavors.
- Customize with your favorite spring vegetables or a protein boost like grilled chicken or tofu. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip massaging the cabbage; it softens it and melds the flavors.
- Customize with your favorite spring vegetables or a protein boost like grilled chicken or tofu. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.