Summer Buddha Bowl - Urban Meadow®

Summer Buddha Bowl - Urban Meadow®

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yields

4

Directions

  1. In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Add in tofu and marinate for at least 30 minutes, or up to a day
  2. Preheat the oven to 400°F and line a large baking sheet with parchment paper
  3. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown
  4. Thinly slice the radish into rounds and use a vegetable peeler to peel the carrots into ribbons
  5. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside
  6. Assemble individual bowls with the brown rice, tofu (sliced to your liking), hummus, chickpeas, broccoli, carrots, radishes, sauerkraut, cabbage, sweet potatoes, sauerkraut, sesame seeds. Season with salt and pepper and serve with tahini sauce

Ingredients

  • 1 large large sweet potato, cubed
  • 8 ounce firm tofu, drained
  • 2 red radishes
  • 2 medium carrots
  • 1 cup shredded red cabbage
  • 1/2 cup broccoli
  • A squeeze of lemon
  • 1/4 cup plain hummus
  • 2 cups cooked brown rice or quinoa
  • 1 cup cooked chickpeas or cooked lentils
  • 3/4 cup Urban Meadow® Sauerkraut
  • 2 tablespoons sesame seeds
  • A drizzle of tahini sauce
  • 2 tablespoons Urban Meadow® Olive Oil
  • 2 tablespoons Urban Meadow® Vegetable Oil
  • 1/2 teaspoon sesame oil
  • 1 teaspoon Urban Meadow® Hot Sauce
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon Urban Meadow® Salt