Buddha Bowls with Magical Tahini Dressing
2 tablespoons tahini
1 teaspoon fresh grated ginger
2 tablespoons fresh lemon juice
2 teaspoons honey
¼ cup extra virgin olive oil
½ teaspoon kosher salt
freshly ground black pepper
1 sweet potato, peeled and cut into ¾ inch cubes
1 tablespoon melted coconut oil
2 cups cooked quinoa or other whole grain, warm or room temp
2 cups steamed greens, such as collards, kale, chard or spinach, warm or room temp
2 purple carrots, peeled into ribbons
1 apple, sliced
½ cup edamame
1 avocado, peel and pit removed, sliced
2 tablespoons roasted sunflower seeds
½ - 1 teaspoon toasted black sesame seeds
Whisk together all dressing ingredients, then set aside while you prep your Buddha bowl.
Preheat oven to 425 degrees. Place cubed sweet potatoes on a sheet pan. Coat with coconut oil and season with ¼ teaspoon kosher salt.
Roast until tender when poked with a fork, about 20 minutes. If you haven’t already, go ahead and make your quinoa and steam your greens.
In Ramen-style bowls, assemble 2 individual servings... The grains will be your base. Next add ample steamed greens, roasted sweet potatoes, carrot ribbons and apple slices. Place a half avocado onto each bowl. Scatter on sunflower and black sesame seeds. Generously drizzle on the dressing and eat right away.
(Makes 2 Bowls)