The term “buddha bowl” is used to describe any number of combinations of veggies, grains and proteins served together in a shallow bowl; often, the combination is vegetarian or vegan, and it’s usually drizzled with an interesting dressing. Measurements here are approximate; rummage through your fridge—a buddha bowl is a great way to use up leftovers. If you don’t want to turn on the oven, skip the roasted sweet potato.
- Yield: Serves 2
1 small-medium sweet potato, peeled and cubed
Olive or canola oil, for cooking
Salt to taste
1 cup cooked rice, quinoa, farro or other grains
1 cup cooked or canned, drained chickpeas
1 small beet, peeled and coarsely grated
1 carrot, peeled and coarsely grated
1 to 2 kale or chard leaves, thinly sliced (discard the ribs)
1 ripe avocado, sliced or diced
¼ cup lemon juice
3 tbsp stirred tahini
2 tbsp water
2 tbsp olive or canola oil
1 garlic clove, finely crushed
1. Preheat oven to 400˚F. Spread sweet potato out on a large rimmed baking sheet, drizzle with oil, toss around to coat, sprinkle with salt and roast for 30 minutes or until soft and starting to turn golden. Set aside to cool.
2. To make the tahini dressing, whisk all the ingredients together until smooth, adding a bit more water or lemon juice to adjust flavour and texture as needed.
3. Arrange all ingredients in two wide, shallow bowls, keeping each in a small pile or layering them as you like. Drizzle tahini dressing over each bowl.