Kimchi Buddha Bowl Meal Prep
We love our veggies here at MPOF! Nothing quite makes us feel as good as a big helping of nutrient-rich vegetables to keep us energized during the day, and we know lots of our readers feel exactly the same way! That’s why we’re so excited about the meal prep idea we have for you today—A kimchi Buddha bowl! Not only is it fresh, healthy, and delicious, but its colors also make it quite an exquisite dish to ‘feast’ your eyes on! Purple is one of those rich colors, but did you know that purple veggies have certain health benefits because they’re purple? The reason for this is a compound known as anthocyanin, a bioflavinoid. Bioflavonoids are antioxidants that have been known to help with circulation, immune function, seasonal allergies, even arthritis—And luckily for you, this Buddha bowl meal prep idea is chock full of them!
We would also like to take a moment to mention how good this meal is for your gut health! Kimchi has an abundance of probiotics due to its fermented nature, which means that it feeds the ‘good’ flora in your gut! This recipe also contains a hugely-filling 13g of fiber per serving, and having a high fiber intake is absolutely vital for maintaining a healthy digestive system. Did you know that most of the serotonin in your body is stored not in your brain, but in your belly? Believe it or not, your gut is believed to be your ‘second brain’, because it has such a strong effect on cognitive function and emotional regulation! And those are just a couple of reasons on a whole laundry list of why your gut health is so important.
This Kimchi Buddha Bowl Meal Prep is even more delicious than it is pretty to look at due to the variety of colorful, delicious, and gut-health promoting ingredients that will leave you feeling satisfied and healthy!
How long will this Kimchi Buddha Bowl Meal Prep last for?
Because this recipe contains fresh vegetables, we recommend eating it within 4 days of preparing it. As always, make sure you are properly storing and refrigerating it to ensure longevity and prevent early spoilage.
Can this Kimchi Buddha Bowl Meal Prep be frozen?
We do not recommend freezing this meal for later consumption, as fresh cut veggies may be difficult to thaw.
How do you make this Kimchi Buddha Bowl Meal Prep?
Begin making this dish by preheating your oven to 415 ℉. Add 1 tablespoon of avocado oil and sweet potatoes to a foil-lined baking sheet, coating the sweet potatoes in oil. Bake for 15 minutes. In the meantime, heat a skillet over medium-high heat and add 1 tablespoon of avocado oil, add cauliflower rice, and cook for 8 minutes, stirring occasionally. Once cooked, begin making the dressing by whisking sesame oil, rice vinegar, coconut aminos, salt, and pepper, then set aside. Finish cooking the dish by assembling power greens, sweet potatoes, and cauliflower rice in a meal prep container. Top with radish slices, dressing, sesame seeds, and a lime wedge, then enjoy or store in the refrigerator!
How to portion this Kimchi Buddha Bowl Meal Prep?
We found that this meal prep idea to fit perfectly in simple single-compartment containers. Get the ones we recommend here!
More sweet potato meal prep ideas:
If you said sweet potatoes were friggin’ sweet, we’d have to agree with you! Consider making any of these 3 Quinoa Stuffed Sweet Potato meal prep ideas for lunch or dinner, or for breakfast, this delicious Scrambled Egg Stuffed Sweet Potato meal prep idea!
Other tips for making this Kimchi Buddha Bowl Meal Prep:
- For different flavors, try pairing with other kinds of beans, or any of your favorite veggies—The more the merrier!
Kimchi Buddha Bowl Meal Prep Ingredients:
- ½ Medium Head of Cauliflower, riced
- 1 can Cannellini Beans
- 2 C. Power Greens
- 1 Medium Purple Sweet Potato, diced
- ¼ C. Kimchi
- 1 Watermelon Radish, thinly sliced
- 2 Tbsp. Tamari
- 1 Tbsp. Rice Vinegar
- ½ tsp. Sesame Oil (for dressing)
- 1 Lime, quartered into wedges
- 2 Tbsp. Avocado Oil, divided in half (for cooking)
- ½ tsp. Pink Himalayan Salt
- ½ tsp. Ground Black Pepper
- 1 Tbsp. Black Sesame Seeds
Ingredients
- 1 can Cannellini Beans drained and rinsed
- ½ medium head of cauliflower riced
- 2 cups mixed greens
- 1 medium purple sweet potato diced (can sub any potato)
- 1 medium watermelon radish thinly sliced
- 1 lime quartered
- ¼ cup kimchi
- 2 tablespoon tamari sauce
- 1 tablespoon rice wine vinegar
- ½ teaspoon sesame oil
- 2 tablespoon avocado oil
- salt & pepper to taste
- Sesame Seeds optional
Instructions
- Preheat Oven to 415 ℉.
- To a foil-lined baking sheet, add 1 tablespoon of avocado oil then add sweet potatoes. Stir to coat, let cook ~15 minutes or until fork-tender.
- While that’s cooking, heat skillet or frying pan over medium/high heat.
- Add remaining 1 tablespoon of avocado oil then add cauliflower rice. Stir and let cook ~8 minutes, stirring occasionally. Once cooked, remove from heat and set aside.
- While the potatoes are finishing up, make the dressing by whisking together sesame oil, rice vinegar, coconut aminos, salt, and pepper. Set aside.
- Next, assemble each buddha bowl with some power greens, sweet potatoes, and cauliflower rice. Then, top with radish slices, dressing, sesame seeds, and a lime wedge.
- Serve, store, and enjoy!
