I’m in love with making Buddha Bowls. They are filling and look pretty too. Winning combination, if you ask me. My definition of a Buddha Bowl is basically anything that you need to use up in your fridge. Using a variety of colour in your bowl means you’ll incorporate various nutrients into your meal but it also looks great too. They are easy to put together – perfect for lunch or dinner.
For this Buddha Bowl I used a combination of black rice, massaged kale, chopped baby tomatoes, roasted sweet potato, roasted broccoli and avocado. I also sprinkled sprouted lentils, peas and beans for an extra bit of fibre, protein & crunch. I then make my own tahini dressing to add some extra taste.
In a blender mix 1/2 cup of tahini paste, 1 TBSP of olive oil, 1/4 TSP of turmeric, 1/4 cup of filtered water, a sprinkle of grey sea salt.
Using unhulled Tahini in your dressing is best as its used in it’s purest form and so the nutritional value remains largely intact. Tahini is high in minerals such as Phosphorus, Magnesium, Potassium and Iron. It is also rich in Vitamin E and B1, B2, B3, B5 and B12. The sesame is a real little nutritional powerhouse.