How to Make a Fabulous Buddha Bowl
A deliciously healthy lunch or dinner.
- Yield: 4 servings 1x
- Category: salad
Ingredients
Scale
2 cups COOKED grains – choose from:
- brown rice
- quinoa
- farro
- millet
- freekeh
- kamut
2 cups green veggies – kale, lettuce, spinach or your favorite
2 cups assorted vegetables, choose from – or your favorite:
- beets
- cauliflower
- cucumber
- carrots
- cabbage – red and white
- peppers
- tomatoes
- sweet potato
- squash
2 cups protein:
- baked tofu – to make it easy try Nasoya, Organic Ready to Eat Baked Tofu
- baked tempeh
- lentils
- beans – cannellini, white, red, black
A Generous Handful of Crunchy Ingredients, choose from:
- nuts
- pumpkin seeds
- sunflower seeds
- toasted chickpeas
Toppings:
- fresh herbs
- lemon zest
- chunks of avocado
For the Tahini Herb Sauce;
1/4 cup tahini
Juice of 2 lemons
Zest of 1 lemon
1 clove of smashed garlic
Dash of maple syrup
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt OR Bragg’s Seasoning
1/4 cup of mixed fresh herbs very finely chopped (I used parsley, basil, oregano, thyme and mint but use what you love)
2 tablespoons water
Instructions
- Place the grains in a large bowl.
- Add the greens next to the grains, then the assorted vegetables and protein.
- Sprinkle over the crunchy ingredients, top with the toppings.
- Drizzle over the sauce.
- Serve and enjoy.
For the sauce:
- In a medium bowl add all the ingredients except the water. Mix everything together, it will start off very thin and then thicken up. If it’s too thick add a tablespoon or two of water and keep mixing. Taste, add a little more salt, pepper or water to taste.
- The dressing will last 4 days in the fridge.
Keywords: vegan, salad, buddha bowl,
Find it online: https://thewellfedyogi.com/how-to-make-a-fabulous-buddha-bowll/