Buddha Bowl with Turmeric Tahini

Summer is most definitely upon us this week! Temperatures had already hit 20C by the time I went out for my run at 8am. I absolutely love the glorious sunshine. Juices and salads are my summer favourites .. but some evenings, despite the heat, we just want something ever so slightly more substantial. 

I present to you .. the Buddha Bowl.

A Buddha bowl is typically a vegan meal, served in a single bowl, which consists of small selections of several foods, mostly served cold. These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and fresh vegetables.

Today's Kale doesn't get much fresher .. picked straight from the garden! The Buddha Bowl is genius in that you can use what you've got in. I'll share my delicious example with you. Oh, and you must try the dressing!! So easy and so good.

INGREDIENTS (makes 2 bowls)

150g kale

4 carrots

200g tofu (firm I buy Tofoo smoked)

1 tin chickpeas (drained)

Handful pomegranate seeds (I bought Tesco frozen)

Handful fresh coriander

2 tbsp olive oil

2 tbsp tamari

2 tbsp maple syrup

Salt & pepper to season

For the dressing

2 tbsp tahini

2 tbsp olive oil

Juice of half a lemon

2 tsp tamari

2 tsp maple syrup

1 tsp horseradish (fiery kick optional)

2 pinch turmeric 

Massage 2 tsp olive oil into the kale along with a pinch of salt and a tsp of fresh lemon juice. Massage the leaves will soften them

Warm a pan over a medium heat. Flash fry the kale to wilt it a little more. It might crisp the edges too. Set to one side

In the same pan, add a little more oil and fry the chickpeas with a drizzle of maple syrup and a drizzle of tamari sauce. I like to add lemon juice too. The chickpeas will turn sticky and golden within minutes. Set to one side

Add a little more oil to get the pan really got and add the tofu. Shake the pan as it fries. It should sear on all sides and absorb the tamari / maple flavour

Finally add the carrot ribbons to the pan. I like to add a little hickory smoke + tamari and maple. They only need to be in the pan for a couple of minutes

Spoon everything into two bowls

To make the dressing, whisk all the ingredients together, then slowly add spoonfuls of water until you get the consistency right. The dressing should be thick but you should be able to drizzle it

To finish your bowls, drizzle the dressing, add pomegranate seeds, sesame seeds and fresh coriander

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