Buddha Bowl - Bryan Johnson’s Blueprint

Name: Buddha Bowl - Bryan Johnson’s Blueprint
Cuisine: American
Ingredients: 1 japanese sweet potato; 1/2 head of asparagus; 5-6 leaves kale; handful of green onions; 1 RED PEPPER; 2 CARROTS; 1/2 cup white beans cooked; 1 LEMON; 1/4 cup walnuts; 1/2 TSP CUMIN SEEDS; HANDFUL oF CILANTRO; HANDFUL OF CHOPPED DILL; 1 TBSP APPLE CIDER vinegar; 1/2 TSP olive oil

7 steps

Updated at: Sat, 03 Feb 2024 23:49:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories825.8 kcal (41%)

Total Fat33 g (47%)

Carbs115.9 g (45%)

Sugars26.7 g (30%)

Protein34.7 g (69%)

Sodium308 mg (15%)

Fiber32.3 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

Poke a few holes in the sweet potato and slightly cover with olive oil. Roast the Japanese sweet potato for 45 minutes to 1 hour at 400F. Once roasted, pull out of the oven, cut in half, and top with green onions and cilantro.

Step 2

Roast the red pepper in the oven for 25-30 mins at 400F. Thinly slice the pepper after roasting.

Step 3

Trim off the woody ends of the asparagus and boil in 1-inch water in a large skillet for 2-5 minutes.

Step 4

Rinse and drain the white beans. Top beans with juice of 1 lemon and a handful of chopped dill.

Step 5

Shred the carrots and massage with apple cider vinegar and cumin seeds.

Step 6

Chop the kale, add a splash of olive oil, and massage kale with your hands until kale softens.

Step 7

Assemble the bowl with the sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots. Top with toasted walnuts and a squeeze of lemon juice.