Rustic Buddha Bowl

The 3 ingredients guaranteed to set my taste buds ablaze with joy:

Mushrooms, onions, and potatoes.

The golden trio, the holy trinity, a match made in heaven.

Ah, I can just smell the crisp pines, campfires, and golden marshmallows.

I have been in love with this combination lately, and constantly finding new ways to showcase these simple and well-loved ingredients.

This recipe is hearty, nutrient dense, full of fiber and antioxidants, and even boosts your immune system.

I know a hearty warm meal isn’t everyone’s first choice during the summer time, but as we enter the autumn months I have been craving things like tea, porridge, and hearty dinners. It could also just be my affinity for the colder seasons and a personal way of manifesting them back quicker. Raise your hand if you would love eternal autumn 🙌

This recipe is quick, simple, cheap, and full of flavor. If you try it, let me know what you think in the comments.

Rustic Buddha Bowl

Serves: 1-2


1 Small Sweet Potato, sliced

2 Small Red Skin Potatoes, sliced


Onion powder

Lemon Pepper




1 Small Head of Purple Lettuce, chopped

1 Cup Green Lettuce, chopped

1/2 Cup Radish Greens, Chopped


1 Tbsp Tahini

Juice of 1 Lemon

1 Tsp Liquid Aminos


1/2 Steamed Zucchini

1 Radish, sliced thin

1 Tbsp Pumpkin Seeds

2 Spring Onions


Lemon Pepper



Herbs de Province


Preheat oven to 400° F.

Add the sliced potatoes to a baking pan lined with parchment and add seasonings to desired taste.

Cook potatoes for approximately 40 minutes, or until soft enough to pierce easily with a fork.

Chop up the zucchini half and add it to a steamer over medium-high heat.

While those are cooking, prepare the salad.

Add base ingredients to a bowl, and mix together the dressing. Pour the dressing over the greens and massage in well.

Once the leaves become soft and the dressing is well mixed, chop the radish and spring onions. Add to the salad bowl along with the seasonings and pumpkin seeds. Mix well.

Once the zucchini is done, allow it to cool some before adding it to the salad.

Plate it with the potatoes and serve with gluten free toast (I like food for life rice bread if I’m going to buy store bought).

And that’s it!

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