✦ REST DAY RECIPE ✦

Nourishing Buddha Bowl

Plant-based · High protein · Made with love

SARA’S NOTE

This is the bowl I made on my first real rest day in months! I didn't plan it, I didn't track it, I just cooked slowly, with music on, and let nourishment feel like an act of care rather than a task to check off.

Want to read the full story behind this bowl? I Gave Myself a Day Off. Here's What Happened.

INGREDIENTS

🌾 BASE

• ½ cup Bulgur, cooked in stock

• ⅔ cup Green lentils, cooked

🥬 GREENS & VEG

• 1 handful Baby spinach

• ⅓ cup Cabbage, shredded

• ¼ cup Bell pepper, diced

• ¼ cup Red onion, sliced

🍠 ROASTED

• ½ cup Sweet potato, cubed & air fried

🍎 FRESH & TOPPINGS

• ⅓ Apple, thinly sliced

• 1 tbsp Feta, crumbled

• 2 tbsp Pumpkin seeds

• 2 tbsp Sunflower seeds

• 2 tbsp Pecans

🍋 LEMON TAHINI DRESSING

• 2 tbsp Tahini

• 1 lemon Juice, freshly squeezed

• 1 tbsp Olive oil

• 1 clove Garlic, grated

• 2–3 tbsp Warm water, to thin

• pinch Salt + cumin (optional)
  

METHOD

1. Toss sweet potato cubes in olive oil, salt, pepper and smoked paprika. Air fry at 400°F for 15–18 minutes, shaking halfway, until caramelized at the edges.

2. Cook bulgur in stock according to packet instructions. Warm lentils in a pan with a little olive oil, garlic and cumin until fragrant OR rinse, drain and use from the can as is.

3. Make the dressing: whisk tahini, lemon juice, garlic and olive oil. Add warm water gradually until pourable. Season to taste.

4. Build your bowl: start with bulgur and lentils as the base. Layer spinach and cabbage, then arrange sweet potato, pepper, onion and apple on top.

5. Finish with feta, seeds and pecans. Drizzle generously with lemon tahini dressing and serve immediately.

🌿 Rest day note: Dressing keeps in the fridge for up to a week. This bowl is anti-inflammatory, grounding and deeply nourishing which is exactly what a recovering nervous system needs.