Buddha Bowl with Tahini Dressing

April 22, 2019

Buddha Bowl with Tahini Dressing

Happy Easter Monday, friends!

We hope you had a fantastic weekend with friends and family and indulged (guilt free) to your hearts content. Holidays are meant for enjoying yourself, not beating yourself up over a few (or a few dozen) chocolate eggs. 

So this meatless Monday is dedicated to nourishing that body in one of the easiest, most delicious ways possible- a buddha bowl!

We're big fans in this household. The little people like to build their own bowls from the ingredients and if you double the recipe, you'll get some pretty tasty lunches out of the deal too. 

Enjoy! xx


Buddha Bowl with Tahini Dressing

Author: www.spinach4breakfast.com



  • 1 package of kale, rinsed and stems removed
  • 3 sweet potato, peeled and chopped
  • extra virgin olive oil
  • 2 cans of chickpeas, rinsed and drained
  • 1 can of black beans, rinsed and drained
  • 1/2 cup of tahini (stirred well before measuring)
  • 2/3 cup of water
  • 1 tablespoon of olive oil
  • 4 scallions, chopped
  • 1/4 cup of fresh lemon juice (or more to taste)
  • 2 cloves of garlic, minced
  • a few dashes of sea salt and pepper



  1. Preheat the oven to 400 degrees.
  2. Add the chopped sweet potato to a baking sheet.
  3. Drizzle lightly with olive oil and toss until evenly coated.
  4. Sprinkle with sea salt and pepper and bake for 30-35 minutes until tender. toss once or twice throughout baking.
  5. Pour the chickpeas onto a paper towel, and use a second paper towel to dry them very well.
  6. Place the dried chickpeas onto a separate baking sheet.
  7. Drizzle with 2 teaspoons of olive oil, and season with sea salt and pepper. toss with your hands to combine.
  8. Bake for 35-40 minutes, tossing every 10 minutes. (*you can bake these at the same time as the sweet potato).
  9. In a sauté pan, add a small amount of olive oil over medium heat.
  10. Add kale, with a sprinkle of sea salt and pepper.
  11. Toss until wilted.
  12. Add the tahini, water, olive oil, scallions, lemon juice, garlic, sea salt and pepper to a blender and blend until smooth.
  13. Add additional lemon juice, sea salt or pepper to taste.
  14. Arrange bowl with sweet potato, kale, black beans and roasted chickpeas.
  15. Drizzle with tahini dressing.

Serve and enjoy!

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