This nourishing buddha bowl recipe with green tahini sauce makes for a healthy, well-balanced meal, naturally vegan and gluten-free.
For the buddha bowl:
- 1–2 Tablespoons extra-virgin olive oil
- ½ pound (225g) small yukon potatoes, halved
- 1 15-ounce can (425g) chickpeas, drained and dried
- 1 teaspoon ground paprika
- ½ teaspoon chili powder
- 1 avocado, halved and sliced
- 1 cup (100g) red cabbage, shredded
- 1 cup (225g) fresh baby spinach
- 2–3 Tablespoons seeds (pumpkin, sunflower, sesame…)
- Bonus ingredient: 1 cup uncooked quinoa*
For the green tahini sauce:
- ¼ cup (65g) tahini
- 2 Tablespoons water, or more as needed
- 1 Tablespoon fresh lemon juice
- ½ cup chopped cilantro or basil leaves
- ¼ small shallot, minced
- Salt and pepper, to taste
- Heat olive oil in a large skillet over medium-low heat. Add halved potatoes and cook until softened, 8 to 10 minutes, stirring from time to time.
- Add drained and dried chickpeas and cook for 2 additional minutes, shaking the pan regularly. Stir in half of the paprika, half of the chili powder and a pinch of salt.
- Meanwhile, prepare the green tahini sauce in a food processor or blender by mixing all the ingredients together, until desired consistency (feel free to add more water as you go if the dressing is too thick). Taste and adjust seasoning as needed.
- Assemble the buddha bowls* dividing in each bowl the roasted halved potatoes, chickpeas, red cabbage, avocado halves, and spinach. Sprinkle with seeds all over and serve along with the green tahini sauce. Enjoy!
* Unlike most buddha bowls, this recipe doesn’t call for quinoa as I find it very satisfying the way it is. That being said, you can totally add a portion of quinoa if you wish. Just use 1 cup (180g) uncooked quinoa and cook according package instructions before adding to the bottom of the bowl.
Keywords: Nourishing Buddha Bowl