Buddha bowl with sprouted chickpeas and tahini sauce

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Buddha bowl with sprouted chickpeas and tahini sauce

Many of us have heard of Buddha bowls before. For those who don't know what it is, it really is quite simple ... it's basically a bowl of grains, raw veg, grilled veg, various greens, and other nutritious toppings. It's a wonderful vegan option that will keep you full and satisfied for hours! 

This bowl is very easy to prepare and does not make a big mess in the kitchen. Everything is grilled on the same plate! For my part, I eat this type of meal regularly because it is super versatile and always as fun to prepare as it is to eat!

I love to vary their composition depending on what I have on hand ... here are my favorites

grains

  • Buckwheat
  • Quinoa Salad
  • Brown rice
  • Sorghum
  • Millet

Grilled vegetables

  • Sweet potatoes
  • mushrooms (I love shitake and portobello !!)
  • asparagus
  • rapini
  • beet
  • zucchini
  • Brussels sprouts

Raw vegetables

  • grated carrots
  • grated beets
  • tomatoes 
  • pea, sunflower or other shoots
  • Cabbage kale
  • mix of greens (mesclun, spinach, etc.)

Vegetable proteins

  • chickpeas, black beans or lentils (I like them sprouted)
  • edamame
  • Tempeh

Oilseed / garnish

  • natural almonds
  • walnuts
  • sunflower seeds, pumpkin seeds
  • lawyer
  • fruit: pear, pomegranate, blueberries, etc.
  • dried fruits: cranberries, raisins

Gravy

  • dragon sauce
  • lemon tahini sauce
  • guacamole
  • hummus

Herbes

  • coriander (I put it everywhere !!)
  • parsley
  • ciboulette

 

 

Buddha bowl with sprouted chickpeas and tahini sauce

For 2 bowls

 

Ingredients

1 small sweet potato, cubed
2 small beets, cubed
10 Brussels sprouts, cut in half
4 large handfuls of mesclun
2 cups of cooked brown rice
1 cup of sprouted organic chickpeas 
1 / 4 cup of organic sultana raisins
1 / 4 cup of organic european pumpkin seeds
1 / 4 cup of organic raw sunflower seeds
2 tbsp olive oil
Ground pepper

 

1 / 2 cup of 100% natural sesame butter
4 tbsp water
3 tbsp lemon juice
1 gousse d'ail hachée
Freshly ground pepper to taste

 

 

Preparation

  1. Preheat the madman to 350F.
  2. On a baking sheet lined with parchment paper, place the Brussels sprouts, sweet potato cubes and beets. Brush with olive oil. Pepper to taste.
  3. Bake for about 40 minutes, or until the vegetables are golden and a knife easily sticks inside. 
  4. Meanwhile, place the sesame butter and water in a bowl. Mix. It will harden, you have to continue mixing until it is smooth. 
  5. Add the lemon juice, chopped garlic and pepper. Mix. Put aside.
  6. In two bowls, place the rice and mesclun so that they are each on their side. Add the Chickpeas and grilled vegetables so that you can see each component. 
  7. Top with the sauce and seeds, as well as raisins. Grind a little pepper to garnish the bowls. 
  8. Enjoy alone or in good company!

 

Bon appétit!

 

Caroline 
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  • Caroline Bisaillon
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