Buddha Bowl, Rainbow Vegetables & Tahini Dressing

Vegan
Gluten-Free
Kid Friendly
Vegetarian
Dairy Free

Title: Buddha Bowl with Rainbow Vegetables
Author: Britney Shawley
Recipe type: Dinner
Prep time: 20 minutes
Cook time: 35 minutes 
Total time: 55 minutes
Serves: 4 people 

This meal is literally a “throw every veg and grain in my food and cupboards into a bowl” kinda meals. Its called a “Buddha Bowl” because it is said that Buddha used to eat his meals from a single bowl that he could hold in his hands. These kind of “One Bowl Meals” are typical here at whole and healthy kitchen and in my family home.
I love the colorful look this bowl has with all the colors of the rainbow in vegetables and the Tahini, lemon and maple sauce tie the whole bowl together with an absolute delicious flavor. Its quite easy to make as most of the vegetables are raw. You can roast chickpeas or keep them raw. You can serve this with all veg and grain separate or in one heaping bowl stirred with all the sauce. Depends if you are going for the “pretty” factor or not. This is also a great idea to have all ingredients in separate bowls and have guests make their own Buddha bowls! Just make sure to double or even triple the sauce!

Ingredients

1/4 red cabbage, thinly sliced
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
2 cups chickpeas, roasted
1 tsp of braggs soya sauce
1 tsp garlic powder
1 tsp coconut sugar
1 tsp grapeseed oil
1/2 tsp cumin
1/2 tsp salt
1/2 tsp cinnamon
2 sweet potato’s, diced small
2 tsp grape seed oil
1/2 tsp salt
4 handfuls of spinach
1/2 cup Tamari Almonds
1 cup brown Basmati Rice

For Sauce:
1/2 c tahini (sesame paste)
1-2 tbsp maple syrup

1 lemon, juiced
2 garlic clove, minced (or powder)
6 tablespoons cold water, more as needed
salt to taste

Instructions

For Sweet Potato’s:

  1. Preheat oven to 400F

  2. Peel, wash and dice sweet potato’s

  3. Add grapeseed oil and salt. Mix together

  4. Cook for about 35 – 40 minutes until sides are slightly brown and caramelized

For Chickpeas:

  1.  Cook Chickpeas the whole and healthy way

  2. Add chickpeas to a bowl and pat them dry. Add braggs, garlic powder, coconut sugar, grapeseed oil, cumin, salt, cinnamon. Mix all together. 

  3. Raise temp to 405F and cook for 20 minutes until nice and crispy

For Rice:

  1.  In a medium sauce pan with lid, add 1 cup rice and 2 cups of water. Put lid on and let come to boil. Turn heat low and let simmer until all water is absorbed. About 20-30 minutes if using brown basmati rice.

For Vegetables:

  1. Slice peppers, and cabbage to the same thin even size.

For Sauce:

  1.  In a small bowl add tahini, maple syrup, lemon and salt. Mix together. Slowly add water by spoonful until it slightly runs off spoon. Adjust each ingredient until its your perfect taste.

For Serving:

  1. I like to keep all veg and grain separate and leave it to the one eating the food to put it all together and drizzle on sauce. 

  2. In 4 separate serving bowls add equal amount into each bowl of red pepper, yellow pepper, cabbage, rice, sweet potatoes, chickpeas, spinach, almonds.

  3. Pour equal amount of sauce into 4 small bowls placed in center of the veg and grain. 

Saving Money:

Use as many or as little veg as you would like. 
You can always double up on the rice and chickpeas for added calories. Both are also supremely budget-friendly, especially when bought dry and in bulk. 

Quick Tips & Tools:

Tools: 
2 Baking Pans, small bowl, serving bowls.
Tips:
Double the sauce. You can use it the next few days on leftovers.
When making the sauce- Make sure lemon and water is room temperature, otherwise sauce might separate 
This is also a great idea to have all ingredients in separate bowls and have guests make their own Buddha bowls!Just make sure to double or even triple the sauce!
 
 

Saving Time:

Prepare rice and chickpeas ahead of time. 
Chop all veg and store in fridge in closed container, until you are ready to use it. 

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments