- 1 small head of cauliflower, broken into bite-sized pieces
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Freshly ground pepper
- 2 medium sweet potatoes, scrubbed and cut into ½-inch cubes
- 2 medium red beets, scrubbed and cut into ½-inch cubes
- 10 cups chopped leafy greens
- 1 cup shredded red cabbage
- 4 cups sprouted, cooked local wheat, rye, or spelt berries
- 2 cups cooked chickpeas
- ½ cup salted, toasted sunflower seeds
- ½ cup tahini
- ½ cup fresh lemon juice
- ¼ cup warm water
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon kosher salt
Preheat oven to 450°F.
In a medium bowl, toss cauliflower with one teaspoon olive oil, ¼ teaspoon salt, and a few good grinds of pepper. Spread the dressed cauliflower on one third of a baking sheet. Use the same bowl to toss the sweet potatoes with one teaspoon olive oil, ¼ teaspoon salt, and a few good grinds of pepper. Spread those chunks out next to the cauliflower. Use the same bowl again to toss the beets with one teaspoon olive oil, ¼ teaspoon salt, and a few good grinds of pepper. Spread those chunks out next to the sweet potato. Place the pan in the oven and roast until tender, about 30 minutes.
Meanwhile, make the dressing by pouring all of the ingredients into a quart Mason jar, affix the lid, and shake vigorously.
To make one Buddha Bowl, place the two and a half cups of leafy greens and cabbage in a bowl. Arrange one-fourth of each of the other prepared components in small piles on top of the greens. Drizzle with about three tablespoons of dressing and top with two tablespoons of sunflower seeds. Eat slowly and be grateful for the colors of the seasonal vegetables in front of you.