Buddha Bowl Salad



  • 1 large sweet potato, cubed
  • We Olive EVOO for drizzling
  • 1 watermelon radish or 2 red radishes
  • 2 medium carrots
  • 1 cup shredded red cabbage
  • A squeeze of lemon or dash of We Olive Organic Meyer Lemon Olive Oil
  • 8 kale leaves, chopped
  • 2 cups cooked rice or another grain
  • 1 cup cooked chickpeas 
  • ¾ cup other veggies
  • 2 tablespoons sesame seeds or hemp seeds
  • Microgreens, optional
  • Hard-boiled egg, optional
  • Sea salt and freshly cracked black pepper


  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Toss the sweet potatoes with We Olive EVOO, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
  3. Thinly slice the radish into rounds (this is 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 dahs of a squeeze of lemon. Set aside.
  5. Place the kale leaves into a large bowl and toss with a dash of We Olive Organic Meyer Lemon Olive Oil or squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  6. Assemble individual bowls with rice or other grain, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, veggies, sesame seeds, and microgreens, if using. Season with salt and pepper and serve.

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