Buddha Bowl with Spicy Sesame Dressing

Just so you know...this recipe is on repeat at our house--weekly!

I really, really like recipes that I can repurpose throughout the week.  I mean, who doesn't like one day of prep in the kitchen followed by a couple of free days where your kitchen doesn't look like a tornado came through it?! Uh, hello...you and I both

This recipe is a win, win.  I do the prep work one day, which can be as labour intensive as you like depending on the ingredients that you choose to use in this bowl.  I use this recipe all throughout the year and I just change up the vegetables that I have available to me.  It is loaded with colour, texture and a dressing that makes everyone in our house go back for seconds...me included!

I should probably warn you before you try this recipe out that this dressing is highly addictive.  It is one of those recipes where you find yourself saying "I put that shit on everything". ​

As for the repurposing part of the recipe I usually do 1 of 2 things.  On day 2 I usually add a protein to the bowl, salmon or chicken are winners in our house and then on day 3 I changed up the dressing to something I have in the fridge.  This usually gives us enough variety that we aren't bored of the leftovers.

This recipe is also a wicked weekday lunch option as well.  Do the work on Sunday and you will have a beauty of a lunch all week.

​Here is the recipe, hope you enjoy it as much as we do.

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BUDDHA BOWL with spicy sesame dressing

PREP 30 MIN | COOK 20 MIN

INGREDIENTS

SPICY SESAME DRESSING
1/3 cup peanut butter
1/4 cup sesame oil
1/3 cup soy sauce
1/4 cup rice vinegar
1 tbsp maple syrup
​1 tbsp chilli paste
1 clove garlic, minced
1 tbsp fresh ginger, grated

BUDDHA BOWL
Purple cabbage, thinly sliced Beets, spiralized or grated Carrots, grated
Spinach, chopped
Tofu, seared
Black Beans, rinsed
Avocado
Broccoli, slightly steamed
Sweet Potato, cubed and roasted Shitake mushrooms, roasted Quinoa, cooked
Sesame Seeds, garnish

DIRECTIONS

1. For the dressing, add all of the ingredients together and pulse together using a blender.
2. For the bowl, prep all of the vegetables that you want to use in your bowl and set aside.
3. Cook the quinoa as per the package directions. For the week I usually cook up about 1 1⁄2 cups of uncooked quinoa with 3 cups of water.
4. To assemble your bowl, start with your base of cooked quinoa, top with your chopped vegetables of choice, drizzle with the dressing and sprinkle some sesame seeds on top and enjoy!

NOTES

I usually clean out my fridge when making this recipe. I like to have a variety of textures for the vegetables, some raw, some cooked but mainly I tend to stick to vegetables that have very little water so that I can eat this throughout the week without it going soggy. Play around with the vegetable combinations and see what you like best.

For the base option I use quinoa or sprouted brown rice. If you prefer something heartier choose the rice option, plus it is less messy if you are feeding it to kidlets.

Muah!

Sara

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