Buddha Bowl with Lemon Tahini Dressing

There are many versions of buddha bowls but this flavorful mix of fruits and veggies is our favorite

We’re using spiralized sweet potato, beets, finely chopped kale, quinoa, edamame, avocado and apple rings


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Why is it called a Buddha bowl??

It is said that these popular salads are named for their big, round Buddha belly shape   It’s pretty much an all-in-one meal served in a bowl.  Buddha Bowls typically contain a grain or some type of rice, colorful veggies and a flavorful dressing

The measurements will vary depending upon how many people you’re serving.  I like to prep a big batch so I have leftovers for lunch

Core then thinly slice or spiralize an apple, cook shelled edamame according to the package directions and finely chop the kale

Slice the avocado in half, remove the pit and drizzle with fresh lemon juice until ready to serve.   This will prevent the flesh from browning.  Just before serving, cut into thin slices for each bowl

Check out our simple method to cook quinoa perfectly every time

How to perfectly cook quinoa

Saute the spiralized sweet potato over medium heat in a pan with a drizzle of olive oil, a 1/2 teaspoon each of turmeric, kosher salt and black pepper.  The turmeric gives a warm, spiced flavor.  It will take about 8-10 minutes for the potato to soften

Remove the sweet potatoes and set aside for plating.  Wipe out the pan, add in another drizzle of olive oil and saute the spiralized beets with kosher salt and black pepper for about 10-12 minutes

To make the dressing, we’ll need sesame tahini, lemon juice, poppy seeds, honey, apple cider vinegar, a pinch of salt and water

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Mix all of the ingredients in a jar and shake.  Adjust salt if necessary.  You may need to add another tablespoon of water if the dressing isn’t the desired thinness

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Assemble the desired amount of ingredients in each bowl

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Drizzle each bowl with a tablespoon or two of the lemon tahini dressing

This satisfying salad is great as a meal or a side and perfect for lunch leftovers

Buddah Bowls FB

Enjoy!

Simply Sundays ~ Buddha Bowl with Lemon Tahini Dressing

  • Servings: Varies
  • Difficulty: Easy
  • Print

Ingredients

Spiralized & sauteed sweet potato

Spiralized & sauteed beets

Finely chopped kale

Cooked quinoa

Steamed, shelled edamame

Avocado

Apple cored and sliced into rings

For the dressing

1/4 cup of sesame tahini

2 tablespoons of lemon juice

2 teaspoons of poppy seeds

1 tablespoon of honey

1 tablespoon of apple cider vinegar

A pinch of kosher salt

2- 3 tablespoons of water

Directions

Core then thinly slice or spiralize an apple, cook shelled edamame according to the package directions and finely chop the kale

Slice the avocado in half, remove the pit and drizzle with fresh lemon juice until ready to serve.  Just before serving, cut into thin slices for each bowl

Cook quinoa according to package directions or use our method here

Saute the spiralized sweet potato over medium heat in a pan with a drizzle of olive oil, a 1/2 teaspoon each of turmeric, kosher salt and black pepper.  It will take about 8-10 minutes for the potato to soften

Remove the sweet potatoes and set aside for plating.  Wipe out the pan, add in another drizzle of olive oil and saute the spiralized beets with kosher salt and black pepper for about 10-12 minutes

To make the dressing, mix all of the ingredients in a jar and shake.  Adjust salt if necessary.  You may need to add another tablespoon of water if the dressing isn’t the desired thinness

Assemble the desired amount of ingredients in each bowl and drizzle each bowl with a tablespoon or two of the lemon tahini dressing

Tools used to make this recipe

KitchenAid Artisan Series 5-Qt. Stand Mixer

Mini Prep Glass Bowl

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Ball Glass Mason Jar with Lid and Band, Regular Mouth, 12 Jars

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