Watermelon Radish Buddha Bowl Recipe

Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Line a large baking tray with baking parchment.

In a large bowl, toss the diced sweet potatoes with the olive oil, salt, and pepper. Spread evenly on the tray and roast for about 20 minutes, or until golden and tender.

Thinly slice the radishes and peel the carrots into ribbons. In a bowl, toss together the radish slices, carrot ribbons, and shredded cabbage with a squeeze of lemon juice. Set aside.

Place the kale in a large bowl with a squeeze of lemon juice and a few pinches of salt. Use your hands to massage until the leaves soften, darken, and reduce to about half their original volume.

Divide the brown rice and chickpeas between serving bowls. Add the kale, carrot ribbons, radishes, cabbage, roasted sweet potatoes, sauerkraut, sesame seeds, and microgreens (if using).

Season to taste with salt and pepper, and drizzle generously with the Turmeric Tahini Sauce before serving.