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spring buddha bowl

vegan, gluten-free, grain-free, soy-free, sugar-free
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Servings: 1
Course: main dish
Cuisine: gluten-free, soy-free, vegan, vegetarian
Ingredients Method

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]

Method
 

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