Alright, now that New Year’s and all the other holiday’s are over, time to start the detox, right? Woop dee doo. Yeah, I know. So exciting…
But, let me tell you, it does NOT have to be such a drag as everyone makes it out to be. Eating clean is not always the best thing since sliced bread (yeah, sorry, no bread if you’re eating clean..sigh), but it can be quite delicious. Take this vegan detox buddha bowl, for instance. It is made with sauteed kale, roasted beets, micro and baby greens, chickpeas, and lemon miso tahini sauce on top of a bed of brown rice. Really freaking tasty. And the way it makes you feel after eating it? Well, I’d say that makes it all the more worth it.
Buddha bowls are a delectable and healthy option for lunch or dinner. And the great thing about them is that you could also use buddha bowls to meal prep for the week! Try packing five bowls ahead of time into Tupperware to take to work for lunch every day. And voila, a super healthy, yummy lunch!
I personally love this recipe for the buddha bowl so much that I eat variations of it for lunch at least a couple times a week. My all time favorite bowl is this one, though. I love the combination of the tender chickpeas with the crispy kale and the fresh, crunchy microgreens. The sweetness of the roasted beets balances out the nutty flavors of the brown rice and sesame seeds. Pure heaven in a bowl.
My favorite part of this bowl, though? The ahhh-mazing Lemon Miso Tahini sauce. I want to eat this stuff on everything. In fact, I could just eat it plain, by the spoonful. That’s how good it is. Yum. It is my favorite sauce to add to any buddha bowl, as it’s clean and not heavy. You can still do that 1 hour of cardio after you eat this and feel better than ever. The sauce is truly what makes this buddha bowl great.
If you’re new to the Tahini world and don’t know which brand is a good brand, here is my favorite: Kevala Organic Tahini. And my favorite miso that I use for all of my miso recipes is this Miso Master Organic Mellow White and Dom Miso; it is soooo good and lasts in the fridge forever.
Try out the recipe below, and feel free to leave a comment with your thoughts!
- 1 cup Kale, chopped
- 1 Tablespoon Olive Oil
- ½ cup Roasted Beets, chopped
- ⅓ cup Microgreens (or a small handful)
- ½ cup Chickpeas, canned or cooked
- ½ cup Brown Rice, cooked
- 1 Tablespoon Sesame Seeds
- 3 Tablespoons Tahini
- 1 Tablespoon Miso Paste
- 1 Teaspoon Lemon Juice
- 3 Tablespoons Water
- Place the kale and olive oil into a medium non-stick frying pan and saute on medium heat until kale starts to wilt
- If beets are raw, peel and dice them into bite-sized chunks
- Place on a baking sheet lined with aluminum foil
- Drizzle with olive oil and salt and pepper
- Roast at 400 degrees for 40-45 minutes until tender and easily pierced with a fork
- Cook brown rice according to package directions
- Once everything is cooked, place the brown rice, chickpeas, microgreens, roasted beets, and sauteed kale in a bowl
- Drizzle some Lemon Miso Tahini sauce on top and store the leftovers in the fridge
- Top with sesame seeds
- Place all ingredients into a small bowl
- Stir with a spoon until smooth
- Add more water if you want the consistency to be more liquidy
- Drizzle on top of buddha bowl
- Store leftovers in the fridge for up to a week