Brown rice, roasted sweet potato, purple cabbage, edamame, avocado, cucumber, and a tahini lemon dressing. The salad that eats like a full meal.
Cube sweet potato, toss with oil, cumin, and smoked paprika. Roast at 200°C for 25 minutes until caramelised. Cool to room temperature before adding to the bowl — warm potato wilts greens.
Shred purple cabbage finely. Squeeze a little lime juice over it and massage for 60 seconds. The cabbage softens and turns a vivid magenta colour that electrifies the bowl visually.
Start with rice base. Add each component in its own section of the bowl — sweet potato, purple cabbage, edamame, avocado, cucumber, carrot. No mixing yet. Drizzle tahini dressing across everything and garnish with sesame seeds.
Creamy, bright, and nutty. Adjusts to any thickness by adding warm water. The buddha bowl classic.