Entrees, Gluten Free, Paleo Recipes, Vegan, Veggies

Detox Buddha Bowl

detox buddha bowl2

We’re back from our family vacation to Belgium and I’m in need of lots of green veggies!  We ate nothing except carbs on this trip…which let me just say, was a beautiful thing!  Sometimes it’s good to relax on your normal way of eating and let yourself splurge for a few days…. And that’s just what we did!  There wasn’t one day that went by that didn’t involve pommes frites and chocolate.  Gaby was in heaven!  And to be perfectly honest, I was too!  Stay tuned for a detailed blog on our trip to Belgium.  Me and the mister are going to put together a Belgium guide of awesome things you should do and eat if you want to go there some day.  🙂  It’s such a beautiful country and the food and beer was delish!  Enough about the carbs for now…

Let’s move on to this recipe… This little Buddha bowl is all about the green veggies for a little detox!  I added the sweet potato for a little filler because let’s be honest – broccoli and kale are going to keep you full for about 10 minutes.  😉  This recipe is just one serving, but it wouldn’t take much to add a little more if you’ve got another mouth to feed!  If you’ve got 30 minutes, you’ve got plenty of time for a little detox!  Enjoy!

Detox Buddha Bowl

  • Servings: 1
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A perfect lunch or light dinner that's full of green veggies and a hearty roasted sweet potato!



  • 1 – 2 big handfuls of kale
  • 1 cup of broccoli florets
  • 1 – 2 handfuls of fresh spinach
  • 1 sweet potato, cut in half or quarters for quicker cooking
  • 1/4 cup halved cherry tomatoes
  • Maple Tahini Dressing, optional (check out my Maple Tahini Dressing here, just omit the garlic if you don’t have time to make it “garlicky”!)



  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.  Lay the sweet potato on the pan cut-side-down, drizzle with a little olive oil and sprinkle salt and pepper on top of the skin.
  2. When the sweet potato is about 5 – 7 minutes away from being done, add the broccoli to the pan and roast together for the remaining time.  (I like for my broccoli to be crunchy.  If you like it more tender, let it roast a little longer.)
  3. As soon as I pulled the sweet potato and broccoli out of the oven I sauteed the kale in a little olive oil, salt and pepper for about 1 minute, if that.  Once it starts to wilt, I removed it from the heat.  Nobody likes soggy kale!
  4. If you want to saute the spinach, feel free.  I left mine raw.  Just drizzled a tiny bit of olive oil, lemon juice, salt and pepper on top and gave it a stir.
  5. Build your bowl and drizzle the top of your veggies with the Maple Tahini Dressing if you want.  I also dropped a little hot sauce on top of my greens!

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