Big Grain Bowls with Spiraled Sweet Potatoes and a Tahini Dressing

Time to clean out the fridge? Try a big grain bowl! Sometimes called hippie bowls or macro bowls, they’re also often called Buddha bowls simply because the approach is about a balance to the ingredients and that they are generally served in a deep-rimmed dish so full that it’s rounded at the top, overflowing with vibrant foods.

Buddha Bowl with Sweet Potatoes, Beets, Quinoa, Brussels Sprouts and More, Topped with a Tahini Dressing
Buddha Bowl with Sweet Potatoes, Beets, Quinoa, Brussels Sprouts and More, Topped with a Tahini Dressing

This bowl of ours contains quinoa, which is technically a seed but is categorized as a grain.

There are no strict guidelines to assembly; add in or remove any ingredients you like best. Buddha bowls are excellent vegan or plant-based options, but you can add a fried or soft-boiled egg, or even shredded chicken for added protein. Layering in fermented food, such as sauerkraut or pickled beetroot, is a great way to add in more nutrients and health benefits. Choose all raw ingredients or add more flavor by roasting some veggies.

Buddha Bowl with Sweet Potatoes, Beets, Quinoa, Brussels Sprouts and More, Topped with a Tahini Dressing

Big Grain Bowls with Spiraled Sweet Potatoes and a Tahini Dressing

Time to clean out the fridge? Try a big grain bowl! Sometimes called hippie bowls, macro bowls, they're often called Buddha bowls because the approach is about a balance to what you eat, that and the ingredients are generally served in a deep-rimmed dish that’s rounded at the top by overflowing, vibrant food. There are no strict guidelines to assembly; add in or remove any ingredients you like best. Buddha bowls are excellent vegan or plant-based options, but you can add a fried or soft-boiled egg, or even shredded chicken for added protein. Layering in fermented food, such as sauerkraut or pickled beetroot, is a great way to add in more nutrients and health benefits. Choose all raw ingredients or add more flavor by roasting some veggies.
Prep Time 20 mins
Cook Time 45 mins
Course Salad
Servings 1

Ingredients
  

Suggested ingredients:

  • Cooked quinoa barley, millet or other
  • Spiralized sweet potato/red yam either make some yourself or try a Cece’s Veggie Noodle Co. pack (look for them in our produce section), sautéed for 4 to 6 minutes in a little olive oil
  • Brussels sprouts halved, tossed with olive oil, seasoned and roasted at 450 for about 20-25 minutes, flipping once
  • Chickpeas drained
  • Sliced avocado
  • Red cabbage shredded
  • Spinach massaged kale or other dark leafy green
  • Roasted beets slice into wedges or matchsticks
  • Sliced radishes
  • Sliced cucumber
  • Chia seeds and/or hemp seeds for sprinkling
  • Tahini dressing see below

Tahini Dressing:

  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice more to taste
  • 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 clove garlic
  • 1/4 to 1/2 tsp. fresh grated ginger more or less to taste
  • 1/4 tsp. salt
  • 1/2 to 1 tsp. honey to taste, such as raw purple sage honey from Honey Hole Honey Co., available only at Sigona’s
  • Salt and pepper to taste, if desired
  • 1/4 to 1/2 cup water start with 1/4 and add more as desired to reach a nice consistency

Instructions
 

  • For the bowl: Add greens to the bottom of the bowl then, working in a circle, add the remaining ingredients around the bowl so they sit next to each other, not in layers. Drizzle the dish with tahini dressing and sprinkle with chia or hemp seeds.
  • For the tahini dressing: Whisk ingredients together in a small bowl. Add water as necessary to achieve desired consistency. Drizzle on your salad and top with chia seeds. You’ll have dressing left over.

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