Take the mystery out of Buddha bowls with this simple recipe. In an hour you can prepare a different bowl for each day of the week. Or invite friends to a make-your-own dinner!
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3-Grain Buddha Bowls, Power Greens & Lemon-Tahini Dressing
Buddha Bowl with a twist? Try a new three-grain mix (gluten free) with diced sweet potato and fresh, homemade lemon-tahini dressing! YUM! You can cook the grains the day before and save in the refrigerator. Substitute in your favorite veggies and power greens. Mix-n-match to create five bowls of goodness. Use a different dressing with each bowl and voila! Healthy lunches for every day of the week.
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Equipment
Ingredients
Three-Grain Mix
- ⅓ cup quinoa
- ⅓ cup millet
- ⅓ cup teff
- 1 tsp salt
- 2⅓ cups boiling water
Buddha Bowls
- ½ can garbanzo beans (divided)
- 1 tsp olive oil
- 2 tsp garam masala
- ½ can cannellini beans
- ½ can black beans
- ¾ cup power greens (chopped)
- ½ cup red cabbage (chopped finely)
- ½ medium sweet potato (diced and baked)
- ½ cup broccoli (chopped finely)
- ½ cup red pepper (diced finely)
- ¾ cup cucumber (diced)
- ½ cup cilantro (minced)
Tahini Dressing
- 7 oz tahini (1/2 of a 14 oz / 448g container)
- ½ tsp cumin (ground)
- 2 clove roasted garlic (or 1 fresh clove pasted with salt)
- 2 TBSP olive oil
- ¼ cup aquafaba (literally "bean water" drained off your garbanzo beans)
- ½ tsp smoked salt
- ¼ cup fresh lemon juice and zest (sub rice vinegar if needed)
- 1 tsp brown miso paste
- ¼ cup water (adjust desired consistency with more water or aquafaba)
Instructions
Cook the grains
- Bring the water to a boil. Mix the grains in a medium bowl. Salt the boiling water. Add the grains and return to a boil. Cover and simmer for 20 minutes until the grains have absorbed the water. No peeking! Remove from heat and allow to cool. If you're in a hurry, put the cooked grain on a metal sheet and cool in the freezer for 30 minutes.
Prepare the flavor ingredients
- Rinse and drain the garbanzo beans. RESERVE LIQUID. Toss the beans with the olive oil and garam masala. Set aside
- Wash the sweet potato and cut off the ends. Cut into 1/2 inch cubes (15 mm). Bake on a small sheet pan until tender. Use your air fryer or toaster oven, if available, to keep the apartment cooler.
- Zest and juice the lemon into the same bowl.
- Set out all the remaining Buddha Bowl ingredients. No need to be in separate bowls, but it does help to separate them out on a cutting board so you can see what you are working with.
Make the Lemon-Tahini Dressing
- Put all the ingredients in a food processor. Process for 60 seconds. If you prefer a thinner dressing, you can adjust with one TBSP of water or aquafaba until the desired consistency is reached.
Assemble the bowls
- Set out five containers. Divide the grains into the bowls. Layer in the beans and veggies. No need to make each bowl the same.This will make each lunch this week a bit different. Top with the lemon-tahini dressing, or another dressing of your choice.
Notes
This month is all about fresh dressings. Watch for all the fabulous flavors you can make fresh in your kitchen.
- Chili Mango Lime Dressing
- Caesar Dressing (vegan)
- Chef Leander's Fresh Salsa Ranch Dressing
- Chef Leander's Fresh Ranch Dressing
- Peanut Sauce: Quick and Easy
- Balsamic Vinaigrette (coming soon)
- Lemon and Red Wine Vinaigrette (coming soon)
- Fresh Lime Vinaigrette (coming soon)
- Tangerine, Garlic, Chili Dipping Sauce (coming soon)
Support us at PatreonPatreon.com/chefleander
Nutrition
Nutrition Facts
3-Grain Buddha Bowls, Power Greens & Lemon-Tahini Dressing
Serving Size
3 TBSP
Amount per Serving
Calories
543.24
% Daily Value*
Fat
29.76
g
46
%
Saturated Fat
4.44
g
28
%
Polyunsaturated Fat
10.85
g
Monounsaturated Fat
13.04
g
Sodium
883.09
mg
38
%
Potassium
660.28
mg
19
%
Carbohydrates
57.42
g
19
%
Fiber
11.17
g
47
%
Sugar
3.16
g
4
%
Protein
18.11
g
36
%
Vitamin A
3730.86
IU
75
%
Vitamin C
44.53
mg
54
%
Calcium
150.43
mg
15
%
Iron
5.91
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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