Nourishing Vegan Buddha Bowl with Turmeric Tahini Dressing
I've always loved the idea of a Buddha Bowl, and the brighter the better! But let's be honest the thought of roasting trays of veggies leaves me a little drained just thinking about it. That was until I realised that I could Air Crisp my ingredients using my Ninja Foodi Pressure Cooker That Crisps OP300 in under 20 minutes. I love to make a big batch of crispy veggies on a Sunday and place them into the fridge for later on in the week to bulk out our family's meals with healthy complex carbohydrates.
The components for a knock out Buddha Bowl include a finger licking sauce and this Turmeric Tahini one gets a big tick from me because it's super creamy and can be used as both a dipping sauce for veggie sticks or a dressing depending on how much water you add. The quantity below makes enough dressing for about 4-6 bowls depending on how much you love sauce, but also keeps well in an airtight container in the fridge for several days. (The below recipe is on the thicker side too, so if you want it thinner, add more water)
Next up you need to think about your veggies! I love using a variety of locally sourced vegetables that deliver sustained energy and which keep me full. In this bowl I've opted for Pumpkin, Sweet Potato, Zucchini, Carrot, Cucumber and Tomatoes. For some extra zing I added a quick 30 minute pickled red cabbage which you can find the recipe for below.
For extra crunch and protein I sprinkled my Air Crisped Spiced Chickpeas and then topped with 1/4 sliced avocado before adding a liberal splash of the Turmeric dressing.
I didn't include a grain in my bowl recipe today, but if you want to add a bit of extra substance to yours 1/3 cup of cooked Quinoa or wild rice would be an awesome addition. I personally love Seeds of Change Pouches because they are quick, easy and delicious!
When it comes to Buddha Bowls the options really are limitless and you can easily mix up the taste simply by using different veggies or by changing the way you cook them!
And an extra tip from me to you - be careful with the Turmeric dressing! It's a beautiful yellow colour but will easily stain your whites!
Nourishing Vegan Buddha Bowl with
Turmeric Tahini Dressing
Ingredients - serves 2
2 cups Baby Spinach
2 cups Spiced Roasted Sweet Potato/Pumpkin
1 Spiralised Zucchini
1 Spiralised Carrot
Small handful Alfalfa Sprouts
10 Snacking Tomatos
1/2 Cup Fresh Pickled Red Cabbage
Optional: 1/3 cup cooked Quinoa or Wild Rice per bowl
Turmeric Tahini Dressing - Serves 4-6
1/4 cup extra virgin olive oil
2 tbs Tahini
4 tbs lemon juice
2 garlic cloves
2 tbs water
1 tsp ground Turmeric
1/4 tsp Himalayan Salt
Cracked Black Pepper - to taste
Place all ingredients in Nutri Ninja Cup and pulse to combine. Set aside until you are ready to dress your Buddha Bowl.
Pickled Red Cabbage - serves 6-8
2 Cups Shredded Red Cabbage
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups apple cider vinegar ( or rice wine vinegar/white vinegar)
Optional: Spices like black pepper, fennel or others to taste
1. Set 2 to 3 cups of water to boil in a kettle or a sauce pan.
2. In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose. Stir to combine.
3. Place the sliced cabbage in a colander. Once the water is boiling, pour slowly over the cabbage until all the water is gone. This can be done over the sink or over a large bowl.
4. Transfer the red cabbage to the container with the vinegar mixture. Let sit for 30 minutes before using. Flavour will develop and the harshness of the vinegar will mellow the longer it sits. Store covered in the refrigerator up to 3 days.
In a large flat bowl lay down the bed of baby spinach first. Place each ingredient in the bowl in little piles. Continue to place arrange your bowl until all ingredients are on there. Top with the pickled cabbage mix and Air Crisped Chick Peas, and serve with the Turmeric Tahini Dressing.
Ninja Kitchen appliances kindly gifted - for 20% off either model linked, use TLLNINJA at the checkout.
Let me know if you make any or all of the components to my Buddha bowls! What's your fave combo? xx