My Buddha Bowl with Turmeric Tahini Sauce is a delicious, vibrant, plant-based dish that’s packed with nutritious ingredients!
Thank you to READ salads for sponsoring this blog post!
As much as I love the holidays, I usually need a break from all of the decadent meals of the season. So in these weeks between Thanksgiving and New Year’s, I like to cook a lot of lighter dishes. I tend to gravitate towards recipes that incorporate lots of nutritious vegetables and don’t leave me feeling tired and stuffed afterwards.
Did you know that, according to the Washington Post, 22.8 million Americans are flexitarian? That means they primarily eat a vegetarian diet but enjoy meat occasionally. Whether you’re a vegetarian, flexitarian, or just someone looking to eat more delicious plant-based meals, my Buddha Bowl with Turmeric Tahini Sauce is for you! I created this dish to celebrate “READ Flexitarian Favorites” week using READ 4-Bean salad.
A Buddha bowl is a nutritious dish typically made with a base of whole grains that’s topped with a variety of vegetables and other toppings like nuts, seeds and sauces. When I make Buddha bowls, I like to use a variety of vegetables- starchy, leafy greens, cooked, raw, pickled, anything. Get creative! Vary the color and texture of your ingredients to keep your bowl interesting. It’s a great way to incorporate all of the produce in your fridge!
For my Buddha Bowl with Turmeric Tahini Sauce I use a mixture of quinoa and brown rice but you can use any whole grain you like such as farro, bulgur, sorghum or millet. To the bowl, I add sweet potatoes that I roast with savory spices like cumin and coriander. And to add a pop of flavor, I use READ 4-bean salad. Made with green beans, wax beans, kidney beans and chickpeas in a vinegar-based tangy-sweet dressing, it’s the perfect addition to these bowls to add a pop of flavor!
READ 3-Bean and 4-Bean Salads are ready to eat just as they are, chilled or at room temperature. They’re nice straight out of the can as a side dish but are also great recipe starters to be used in salads soups, wraps, casseroles and more. Both are gluten free and contain no fat, saturated fat, trans fat or cholesterol. The 3-Bean salad is also available in convenient, ready-to-eat, single serve cups, which are perfect for a quick snack or lunch. READ Salads can be found in the canned vegetable aisle of your grocery store.
To balance out the sweet potatoes and tangy bean salad in my Buddha bowl, I also add tender baby spinach leaves and colorful purple cabbage, which adds a delightful crunch. And of course, no Buddha bowl would be complete without a few slices of creamy avocado for some richness and healthy fat to keep you feeling full and satisfied.
To top it all off, I make a simple sauce made with tahini (sesame paste) and turmeric. Turmeric is an ancient spice long prized for its culinary uses as well as its medicinal properties. It has numerous health benefits including powerful anti-inflammatory and antioxidant effects. It also gives the sauce a lovely yellow color.
I’ve teamed up with READ Salads for this exciting giveaway! One lucky winner will receive a $50 gift card and a family pack of READ products. Sign in below to enter! Winner will be announced on December 13, 2018!
Buddha Bowl with Turmeric Tahini Sauce
- 2 large sweet potatoes peeled and diced
- 1 ½ tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon kosher salt
- 4 cups cooked quinoa, brown rice or other whole grain
- 1 can (15 oz) READ Classic 4-Bean salad, drained
- 2 cups shredded purple cabbage
- 2 cups baby spinach
- 1 avocado sliced
- Cilantro leaves for garnish
Turmeric Tahini Sauce:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ clove garlic grated
- ½ teaspoon turmeric
- ¼ cup warm water
- Salt and pepper
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