Buddha Bowl with Tahini Dressing

No Gluten
Kid Friendly
No Dairy

Title: Buddha Bowl
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minute

Cook time: 40 minutes 

Total time: 50 minutes
Serves: 4 people 

Buddha bowls are on my weekly meal rotation. I love that I can combine whatever vegetables I have in the fridge with tahini dressing and perhaps some rice for my hubby and voila, a master peice of a dinner.


1 can Chickpeas (or dry, soaked, cooked)
1 whole head of Broccoli
pinch of salt
1 – 2 tbsp olive oil
3- 4 Sweet potatoes
5 small to medium Potatoes
2-3 tbsp olive oil
1-2 tsp salt
20 small mushrooms, sliced
1/2 tbsp butter
4 Radishes, sliced
4 – 8 handfuls Spinach
1 -2 cups Brown Basmati Rice
2-4 cups of water or broth


Tahini Dressing:
1/2 c tahini (sesame paste)
1/4 tsp salt
1-2 tbsp maple syrup
1 lemon, juiced
2 garlic clove, minced (or powder)
1/2 tsp ginger (raw or powder / optional!)
1/4 c water or olive oil

For serving:
Sesame seeds (optional)
Green onions (optional)





  1. Preheat oven to 400F
  2. Add rice to a pot with water. Bring to boil. Simmer for 30 minutes or until water is absorbed.
  3. Put parchemtn paper on baking sheets
  4. Wash vegetables. Cut potatoes and sweet potatoes in half. Put them onto baking tray.
  5. Add oil and salt. Massage the potatoes and cover them fully.
  6. Put them flesh up on the baking sheet. I often leave space on the tray to add my broccoli after 20 minutes.  Pop potatoes in oven for 40 minutes. Do not open oven or move vegetables. They will do their thang and get all caramelizy.
  7. After 20 minutes, Add oil and salt to broccoli and add to tray. Bake for 20 minutes.
  8. Slice radishes.
  9. Slice mushrooms
  10. Open, drain and rinse chickpeas.
  11. Add mushrooms to a small pan with butter and salt. Let mushrooms become brown on each side.
  12. Make tahini dressing
For Tahini Dressing:
Add tahini, salt, maple syrup, lemon, garlic into blender or food processor. Slowly add water or oil 1 tbsp spoon at a time until creamy and fully combined. 

For Serving:
Put spinach at bottom of bowl. Sprinkle optional rice all over spinach. Then add sweet potatoe, beside potato, beside mushrooms, beside radishes, beside mushrooms, beside chickpeas, beside broccoli. Drizzle tahini dressing over all of it and enjoy with sesame seeds or even green onions on top.

Saving Money:

Use whatever vegetables you have on had. Buy your staple vegetables in bulk.

Quick Tips & Tools:

1 medium pan, 1 veggie peeler



Use Hummus as a dressing for this Buddha bowl.
You can use store bought and thin with some water. Or use homemade, add some lemon and water. and some times I even add  1 tsp chili sauce and cilantro in my hummus sauce!  get creative!


Saving Time:

  • Make dressing on your “meal prep” day.
  • Leave the skin on the sweet potatoes.
  • Sharpen your knife before you begin.
  • Wash all vegetables at the same time.
  • Cut the sweet potatoes and potatoes in half instead of dicing them small. Leave the flesh of potato up towards the burner.
  • Do not open oven or move the vegetables. They will be just fine. Let their natural sugars caramelize in their own high heat.

Your Meal Time Affirmation:

I am enough. I am worthy of consistent nourishment.

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