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