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
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
Sauté 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 sauté 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
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
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
Check out some of our other favorite salads
Shaved Brussel Sprout & Pomegranate Salad
Kale Salad with Warm Bacon Dressing
We love it when our readers make and share our recipes!
Post a pic on your social media and tag us @ #simplysundayshomecooking
Enjoy!
Simply Sundays ~ Buddha Bowl with Lemon Tahini Dressing
Ingredients
Spiralized & sautéed sweet potato
Spiralized & sautéed 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
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
© Simply Sundays 2020
All rights reserved
Published by