Vegan Buddha Bowl with Lemon Tahini Dressing

Vegan Buddha Bowl with Lemon Tahini Dressing

This Vegan Buddha Bowl recipe features the most luscious lemon tahini dressing. It is a delicious gluten-free grain bowl with a rainbow of vegetables. Perfect for healthy meal prep.

Course Main Course, Salad

Cuisine American

Prep Time 45

Cook Time 20

Total Time 1 5

Servings

Calories 430kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

½ cup uncooked lentils
½ cup uncooked brown rice
1 tbsp olive oil
½ red onion *chopped
3 garlic cloves *minced
1 pepper *chopped into strips (I used ½ red, ½ green)
5 large kale leaves *chopped into thin strips
½ lemon *juiced
½ cup fresh parsley *minced

FOR THE TAHINI SAUCE DRESSING

¼ cup tahini *sesame seed butter
2 garlic cloves *smashed
2 lemons *juiced
⅓ cup nutritional yeast
3 tbsp olive oil
3 tbsp water
sea salt & fresh pepper *to taste

Instructions

Cook the lentils and brown rice. Do this step first, while you chop up your veggies and make the dressing or cook them the night before. Once they are cooked, set them aside.
Place all of the ingredients for the dressing in the food processor and blend until smooth. Set aside.
Heat your olive oil in a large pan over medium-low heat; add the peppers and onions and sauté for 6-8 minutes, until softened. Add the minced garlic and stir for another 2 minutes.
Add the chopped kale, the juice of half a lemon and sauté for another 2-3 minutes.
Now, add the cooked lentils and brown rice. Pour in the dressing and stir everything well and simmer on low for another few minutes.
Remove from heat and stir in the minced parsley. Serve warm.

Notes

Serving Suggestions and Substitutions:

Garnish with a wedge of fresh citrus for a spritz of lemon juice or lime juice.
For even more creaminess add fresh avocado.
Substitute the veggies for whatever you fancy! Some variations can include sweet potatoes, cauliflower, broccoli, spinach, carrots, brussels sprouts, red cabbage, tomato, beets, butternut squash, etc. Use what is in season.
Substitute different legumes and grains like chickpeas, black beans, quinoa, or barley. Add vegetarian protein like tofu.
Instead of parsley other fresh herbs are also delicious. Cilantro, basil, and mint are all lovely.
Add some crunch by sprinkling in pumpkin seeds, walnuts, sesame seeds, or peanuts.
Slices of sweet fresh fruit can also be delightful like strawberries or mango.
To reheat this dish, simply scoop it into a small saucepan and set it over medium-low heat. I stir it every so often until it is warmed through which takes about five minutes. Or reheat in a microwave.

Nutrition