Buddha Bowl with Miso Tahini Dressing 

I’ve often thought of Buddha bowls as a vegetable and grain pick-and-mix. They combine a selection of delicious different bits and pieces, which, ideally vary in colour, taste and texture. They are a really fantastic way of using up leftovers or odd vegetables in the fridge.  I’ve given a few specific ideas here for inspiration, but feel free to be inventive and use whatever you have to hand or particularly enjoy.

I think the key is to bring it all together with a wonderful dressing. And if you’re not familiar with tahini dressings, then I urge you to give this one a try. They are deliciously creamy and taste divine, yet also nourishing. Tahini is made from sesame seeds, and is a source of iron, calcium and unsaturated fats. It will last for about 4-5 days in the fridge and is wonderful alongside all sorts of vegetable dishes, chicken or fish so make a bit extra to have for other meals.

serves 4


INGREDIENTS

For the miso tahini dressing:

85g tahini
2 cloves garlic, crushed
1 tsp white miso
1 tbsp honey/maple syrup
1 tbsp Aspall RAW Apple Cyder Vinegar
water
salt

For the Buddha bowl:

200g quinoa
500g chantenay carrots, peeled
400g tin chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp Aspall RAW Apple Cyder Vinegar
1 tsp dukkah (or cumin seeds)
2 avocados, peeled and destoned (optional)
60g rocket
200g *pickled red cabbage (or raw cabbage, finely chopped)
4 tbsp toasted pumpkin seeds
small bunch of coriander

For the quick pickled cabbage:

½ a small red cabbage, finely sliced
100ml water
4 tbsp Aspall RAW Apple Cyder Vinegar
1 tbsp sea salt flakes
1 tbsp sweetener of choice (such as honey or maple syrup)


STEP-BY-STEP

For the dressing:

Whisk everything together in a bowl until smooth, adding enough water for your desired consistency (I used 4 tbsp).

For the Buddha bowl:

Preheat the oven to 200ºC

Tip the carrots and chickpeas onto a large baking tray and drizzle over the oil and dukkah, or cumin seeds, and toss everything together until evenly coated. Roast in the oven for 30 minutes or until the carrots are tender and the chickpeas are golden and crisp.

Cook the quinoa as per the instructions on the packet and divide between 4 serving bowls along with the carrots and chickpeas, avocado, rocket, pickled red cabbage and pumpkin seeds. Garnish with coriander leaves and a hearty drizzle of miso tahini dressing.

For the quick pickled cabbage:

Mix the water, vinegar, salt and sweetener together until dissolved. Then add the cabbage and store in an air tight container at room temperature for 24 hours. Then store in the fridge for up to a week.


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This recipe has kindly been sponsored by Aspall Cyder and Vinegar

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