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!
3-Grain Buddha Bowls, Power Greens & Lemon-Tahini Dressing
- ⅓ cup quinoa
- ⅓ cup millet
- ⅓ cup teff
- 1 tsp salt
- 2⅓ cups boiling water
- 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)
- 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)
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.
- 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)
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