How to Make a Longevity Bowl
Hi friend,
Bryan has this longevity bowl on repeat (along with Super Veggie and Nutty Pudding).
The recipe combines leafy greens, cruciferous vegetables, legumes, and antioxidant-rich herbs and spices for broad nutrient coverage.
Here's how to make it if you want to try eating like Bryan.
Ingredients
- 1 Japanese sweet potato
- ½ bunch of asparagus
- 5–6 kale leaves
- 1 red bell pepper
- 2 carrots
- ¼ cup walnuts
- handful of cilantro
- 1 tsp extra virgin olive oil
- handful of green onions
- 1 lemon
- handful of chopped dill
- ½ cup white beans
- 1 tbsp apple cider vinegar
- ½ tsp cumin seeds
Bryan Johnson's Longevity Bowl
Instructions
- Poke a few holes in the sweet potato and lightly cover with extra virgin olive oil.
- Roast the sweet potato for 45 min to 1 hour at 400°F / 200°C. Cut in half once roasted and top with green onions and cilantro.
- Roast the red pepper for 25–30 min at 400°F / 200°C. Thinly slice after roasting.
- Trim off and discard the woody ends of the asparagus. Place the remaining asparagus in a large skillet with 1 inch of water and boil for 2–5 minutes.
- Rinse and drain the white beans. Top with the juice of 1 lemon and a handful of chopped dill.
- Shred the carrots and massage with apple cider vinegar and cumin seeds.
- Chop the kale, add a splash of olive oil, and massage with your hands until the kale softens.
- Assemble the bowl with sweet potato, asparagus, red pepper, bean salad, kale, and shredded carrots.
- Top with toasted walnuts and a squeeze of lemon juice.
You can also explore Blueprint nutrition to see what else Bryan has in rotation right now.
Enjoy.
Be well, Blueprint
Originally published in Bryan Johnson's Blueprint newsletter (May 24, 2026). This content is for informational purposes only and is not medical advice.