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Vibrant Buddha Bowl with green dressing

This version of a Buddha bowl can be the blueprint for so many colourful ingredients. Even though it may be a cliche vegetarian hippie meal, it will be hard to turn this bowl down with its smooth and tangy green tahini dressing. Quinoa and sweet potatoes satisfy the carb-lover in us, the avocado provides good fats, chickpeas provide protein, the dressing is rich in calcium and flavanoids and the raw vegetable-crunch speaks loudly to a perfectly satisfying summer meal.

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Vibrant Buddha Bowl with green dressing
vibrant budhha bowl drizzled with green dressing
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Servings
Ingredients
Servings
Ingredients
vibrant budhha bowl drizzled with green dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. If using sweet potato, wash and cut potato, cut into cubes and place in a steamer basket. Steam for 20-25 minutes until soft.
  2. Cook quinoa and rice according to package instructions. I like to add a vegetable bouillon cube to the water for extra flavour. Once potatoes and quinoa or rice are done, set aside and let cool.
  3. Roast sesame seeds in a pan on high heat for only a few minutes until they begin to pop. Watch closely as they can burn easily! After sesame seeds are done, place nuts of your choice (such as sliced almonds) to the hot pan on medium heat. Constantly toss until they begin to brown. It's best not to keep your eyes off them until they are done.
  4. Grate the carrots and beets and cut up the peppers, avocado ad green onions and grain and rinse chickpeas
  5. Place dressing ingredients into a blend and blend on high until smooth.
  6. Place greens and spouts in a bowl and top with quinoa, potatoes, and the rest of the vegetables and beans. Top with roasted nuts and seed and goat feta if using.
  7. Drizzle as much salad dressing as you wish over the salad. There will be plenty of dressing left over and will be good for up to a week in the fridge.
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