spring buddha bowl

It’s called savory for a reason.

Savor the moments leading up to eating, too: choosing and buying the food you eat [I geek out over beautiful produce at the McCarren Park Greenmarket], prepping and cooking your meals, chewing and enjoying the ways in which it nourishes you.

What does savory mean to you?

Enjoy this spring Buddha bowl, free of grains and dairy, full of flavor thanks to my favorite Garden of Eve Organic Farm, including sautéed radish greens.

Heart bowl by Breakfast Criminals.

vegan, gluten-free, grain-free, soy-free, sugar-free

serves 1

ingredients

1/2 small sweet potato, washed + cubed

1/4 red onion, diced

1/4 cup mushrooms, roughly chopped [I used oyster mushrooms]

1-2 cups radish greens, washed + dried

1 large radish, thinly sliced

2 tbsp sauerkraut

1 tbsp tahini

2-3 tbsp coconut oil

1/2 tsp lemon zest, optional

1/4 tsp ground turmeric

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp garlic powder [or 1 clove garlic, diced]

sea salt + pepper to taste

1 tbsp seeds of choice to top [optional]

instructions

Place small sweet potato cubes in medium saucepan with a little water, cover + steam on medium heat until cooked through approximately 5-8 minutes.

Empty excess water if necessary, add 1 tbsp coconut oil + diced onion, sauté on medium heat 2-3 minutes.

Meanwhile, add radish greens to a small saucepan with 1 tbsp coconut oil + cover on medium-low heat for approximately 3-5 minutes until bright green. Otherwise lightly steam with water until bright green.

Add mushrooms to sweet potato mixture + sauté until cooked through, approximately 3-5 minutes.

Add spices to sweet potato mixture, add S+P + garlic powder to greens to taste.

Serve with kraut, radishes + tahini. Top with seeds like pumpkin, hemp or sunflower if desired.

Savor.It’s called savory for a reason.

Savor the moments leading up to eating, too: choosing and buying the food you eat [I geek out over beautiful produce at the McCarren Park Greenmarket], prepping and cooking your meals, chewing and enjoying the ways in which it nourishes you.

What does savory mean to you?

Enjoy this spring Buddha bowl, free of grains and dairy, full of flavor thanks to my favorite Garden of Eve Organic Farm, including sautéed radish greens.

Heart bowl by Breakfast Criminals.

vegan, gluten-free, grain-free, soy-free, sugar-free

serves 1

ingredients

1/2 small sweet potato, washed + cubed

1/4 red onion, diced

1/4 cup mushrooms, roughly chopped [I used oyster mushrooms]

1-2 cups radish greens, washed + dried

1 large radish, thinly sliced

2 tbsp sauerkraut

1 tbsp tahini

2-3 tbsp coconut oil

1/2 tsp lemon zest, optional

1/4 tsp ground turmeric

1/4 tsp ground cumin

1/4 tsp dried oregano

1/4 tsp garlic powder [or 1 clove garlic, diced]

sea salt + pepper to taste

1 tbsp seeds of choice to top [optional]

instructions

Place small sweet potato cubes in medium saucepan with a little water, cover + steam on medium heat until cooked through approximately 5-8 minutes.

Empty excess water if necessary, add 1 tbsp coconut oil + diced onion, sauté on medium heat 2-3 minutes.

Meanwhile, add radish greens to a small saucepan with 1 tbsp coconut oil + cover on medium-low heat for approximately 3-5 minutes until bright green. Otherwise lightly steam with water until bright green.

Add mushrooms to sweet potato mixture + sauté until cooked through, approximately 3-5 minutes.

Add spices to sweet potato mixture, add S+P + garlic powder to greens to taste.

Serve with kraut, radishes + tahini. Top with seeds like pumpkin, hemp or sunflower if desired.

Savor.

spring buddha bowl

vegan, gluten-free, grain-free, soy-free, sugar-free

Print Recipe Pin Recipe

Course main dish

Cuisine gluten-free, soy-free, vegan, vegetarian

Servings 1

Ingredients

  

• 1/2 sweet potato small, washed + cubed
• 1/4 red onion diced
• 1/4 cup mushrooms roughly chopped [I used oyster mushrooms]
• 1-2 cups radish greens washed + dried
• 1 radish large, thinly sliced
• 2 tbsp sauerkraut
• 1 tbsp tahini
• 2-3 tbsp coconut oil as needed
• 1/2 tsp lemon zest optional
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder or 1 clove garlic, diced
• sea salt + pepper to taste
• 1 tbsp seeds to top [optional]

Instructions

 

• Place small sweet potato cubes in medium saucepan with a little water, cover + steam on medium heat until cooked through approximately 5-8 minutes.
• Empty excess water if necessary, add 1 tbsp coconut oil + diced onion, sauté on medium heat 2-3 minutes.
• Meanwhile, add radish greens to a small saucepan with 1 tbsp coconut oil + cover on medium-low heat for approximately 3-5 minutes until bright green. Otherwise lightly steam with water until bright green.
• Add mushrooms to sweet potato mixture + sauté until cooked through, approximately 3-5 minutes.
• Add spices to sweet potato mixture, add S+P + garlic powder to greens to taste.
• Serve with kraut, radishes + tahini. Top with seeds like pumpkin, hemp or sunflower if desired.
• Savor.