Rainbow Buddha Bowl 

This Rainbow Buddha Bowl is a stunning, nutrient-packed dish featuring vibrant, fresh, and roasted vegetables. Adding watermelon radish and red cabbage provides extra crunch and color, along with amazing health benefits;

1. Watermelon Radish: Rich in fiber and vitamin C, it supports digestion and boosts the immune system.
2. Red Cabbage: High in antioxidants, especially anthocyanins, which have anti-inflammatory properties.
3. Quinoa: Provides plant-based protein, fiber, and essential amino acids for energy and muscle recovery.
4. Healthy Fats: From avocado, pumpkin seeds, and hemp hearts, supporting brain health and reducing inflammation.
5. Turmeric Tahini Dressing: Offers anti-inflammatory benefits thanks to curcumin and healthy fats from tahini.

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Ingredients

Base:

•   1 cup cooked quinoa
• 2 cups mixed greens (kale, spinach, arugula)

Roasted Vegetables:

• 1 cup sweet potatoes, diced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Raw Vegetables:

• 1/2 cup shredded carrots
• 1/2 cup purple cabbage, thinly sliced
• 1/2 cup watermelon radish, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup sprouts (e.g., alfalfa or broccoli)
• 1/4 cup garbanzo beans

Toppings:

• 2 tbsp pumpkin seeds
• 1 tbsp hemp hearts

Dressing:

• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tbsp water (to thin)
• 1/2 tsp turmeric powder
• 1/2 tsp maple syrup
• Pinch of salt

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Directions

1. Roast the Vegetables:
   • Preheat oven to 400°F (200°C). Toss sweet potatoes, broccoli, and red bell pepper with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway.
2. Prepare the Dressing:
   • In a small bowl, whisk tahini, lemon juice, water, turmeric, maple syrup, and a pinch of salt until smooth and creamy.
3. Assemble the Bowl:
   • Start with a base of cooked quinoa and mixed greens. Arrange roasted vegetables, raw vegetables (carrots, cabbage, watermelon radish), avocado slices, and sprouts over the greens. Sprinkle with pumpkin seeds and hemp hearts.
4. Drizzle Dressing:
   • Generously drizzle the tahini turmeric dressing over the bowl.
5. Serve or Store:
   • Enjoy immediately or pack in meal-prep containers for up to 3 days.

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Nutritional Breakdown (Per Serving)

• Protein: 13g
• Fat: 20g
  • Saturated Fat: 3g
• Carbohydrates: 46g
  • Fiber: 12g
  • Sugars: 7g
• Omega-3 Fatty Acids: ~2,500mg
• Vitamin A: 130% DV
• Vitamin C: 160% DV
• Iron: 22% DV
• Calcium: 12% DV

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Grocery List

Fresh Produce:

• Quinoa (1 cup, cooked)
• Mixed greens (2 cups)
• Sweet potatoes (1 cup, diced)
• Broccoli florets (1 cup)
• Red bell pepper (1)
• Carrots (1/2 cup, shredded)
• Purple cabbage (1/2 cup, sliced)
• Watermelon radish (1-2)
• Avocado (1)
• Sprouts (1/4 cup)
• Lemon (1)

Pantry Staples:

• Tahini (small jar)
• Turmeric powder (1/2 tsp)
• Maple syrup (1/2 tsp)
• Pumpkin seeds (2 tbsp)
• Hemp hearts (1 tbsp)
• Olive oil
• Spices: Smoked paprika, salt, pepper
• Garbanzo beans