{Nourish} DIY “Buddha Bowl” with Carrot Ginger Tahini Dressing

I secretly love “clean out the fridge” nights. I enjoy noshing on a variety of flavors and textures and have never been opposed to a good ‘ole mix and match. I am also a huge fan of the Buddha Bowl. What’s that? It is a meal sized bowl that you can fill with a variety of nourishing goodies. The size helps with portion control and mindfulness and the fun part is that fact that you can make it your own. There are not really rules (though I would recommend a healthy balance of whole foods in the form of carbohydrates, proteins and, of course, healthy fats. Curious? Here is a how-to!{Building a Buddha Bowl}

  1. Grab yourself an inspiring bowl (check these out) and a pair of funky chopsticks (if that is your thing) or a fork as it is not really finger food friendly!
  2. Create a base using whole food carbohydrates like  sweet potatoes, winter squash, quinoa, brown rice or millet as well as plant based proteins like organic tofu, tempeh and beans
    1. Side Note: Buddha bowls are usually vegetarian but let’s circle back to that no rules thing–if you want to add some good quality animal proteins, by all means, throw it it!
  3. Pile on the vegetables! Cooked vegetables, raw vegetables, sea vegetables–it depends on your mood. I like to mix up a variety of textures as it makes the meal more fun to eat. Aim to keep your vegetables colorful as each color represents an antioxidant that will do your body good!
  4. Crunchify! While this isn’t a real word–you get the drift. I love adding a variety of nuts and seeds as they pack a hefty nutritional punch as well as some crunch. Other options: roasted chickpeas and crumbled kale chips would do the trick.
  5. Flavor it Up. This is my favorite part. From fresh herbs like scallions to dressings and sauces, you can really have some fun here.

Pictured {Carrot Ginger Tahini Dressing} : In a food processor, combine 2-3 medium carrots, 1 tablespoon grated ginger, 1 medium shallot, 1/4 cup rice wine vinegar, 1 tablespoon soy sauce, 2 tablespoon lemon juice, 1 teaspoon orange zest, 1 tablespoon tahini, 1/4 cup avocado oil or grapeseed oil and water to thin. Season with salt and pepper.

{What’s in my bowl?}

  • a blend of quinoa + brown rice
  • sliced cucumbers
  • baked tofu (try Fresh Tofu Inc — a local company to us Philly folk)
  • Chopped Swiss Chard
  • Shredded Yellow Carrots
  • Celery
  • Seaweed salad
  • Scallion
  • Poppy Seeds + Sesame Seeds
  • Carrot Ginger Tahini Dressing


What are your favorite “Buddha Bowl” add-ins?


















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