Ingredients
1 large sweet potato, cubed
Extra-virgin olive oil, for drizzling
1 watermelon radish or 2 red radishes
2 medium carrots
1 cup shredded red cabbage
Lemon wedge, for squeezing
8 kale leaves, chopped
2 cups cooked brown rice or quinoa
1 cup cooked chickpeas or cooked lentils
¾ cup sauerkraut or other fermented veggie
2 tablespoons sesame seeds or hemp seeds
Turmeric Tahini Sauce, for serving
Microgreens, optional
Sea salt and freshly ground black pepper
Instructions
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
3. Thinly slice the radish into rounds (best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
4. Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
5. Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Massage the kale until it softens and reduces in volume.
6. Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using.
7. Season with salt and pepper and serve with the Turmeric Tahini Sauce.
Notes
You can substitute sweet potatoes with roasted squash.
Use any fermented vegetables you enjoy in place of sauerkraut.
Works equally well with brown rice or quinoa as the grain base.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch, Dinner
- Method: Assembly
- Cuisine: Plant-Based, Vegan