Spring is just around the corner and I can’t wait to get creative with fresh and tasty ingredients!
One of my favourite vegan recipes is actually a classic. A buddha bowl filled with roasted veggies, couscous, and fresh herbs. Topped with a nutty tahini dressing and a sprinkling of sesame seeds.
Healthy, nutritious, and super simple to make. Plus, it fits nicely into my FLASK food pot! No more plastic containers to hinder The Ocean Cleanup.
Why not try it yourself?
Springtime Vegan Buddha Bowl with Homemade Tahini Dressing
Prep Time: 10 mins Cook Time: 30-45 mins Serves: 4
For the Buddha Bowl
1 red bell pepper (deseeded and cut into chunky pieces)
1 cauliflower head (roughly chopped)
1 broccoli head (roughly chopped)
1.5 cups of cooked green lentils
1 cup of dry couscous
Ginger powder (half a teaspoon)
Garlic powder (half a teaspoon)
A pinch of salt (to taste)
For the Tahini Sauce:
½ cup of tahini
¼ cup of water
A pinch of salt (to taste)
½ teaspoon of cumin (optional)
How to Make it
Set the oven to 220 degrees and allow it to preheat.
Prep the veggies: combine the salt, garlic, ginger, a drizzle of olive oil, and veggies in a bowl. Mix the ingredients and transfer to a greased oven-proof dish for roasting. Place the dish in the oven for 15 minutes. After 15 minutes check the veggies and flip them over if necessary. Return to the oven for another 15 to 20 minutes.
Once cooked, remove the veggies from the oven and allow to cool.
Cook the couscous: Bring 1 ½ cups of water to boil in a pot. Add a pinch of salt and a drizzle of olive oil to the water (optional). When the water has boiled add the couscous and stir. Remove from the heat and rest for 10 minutes.
Mix the sauce: combine the ingredients for the tahini sauce in a bowl and mix with a fork or a small whisk. If the sauce is too thick add water until it reaches the right consistency.
Serve: divide the ingredients between four bowls. Place the green lentils and couscous on the bottom, then add the roasted veggies, chopped herbs, and drizzle the tahini dressing. As a final touch, you can sprinkle the sesame seeds on top.
Serve with herbal tea or mint-infused water. Here are more tips to help you drink more water...
Personalise Your Buddha Bowl…
What’s really great about buddha bowls is that it can be anything. For this recipe, I used some of my favourite springtime veggies but you can make this dish all year round with whatever’s in season. Throw in some roast potatoes and parsnips in wintertime or swap heavy veggies for asparagus and fresh salad leaves during the summer. Buying seasonal vegetables is better for the planet and helps you to become more sustainable.
There are four main food types that make up a buddha bowl.
Beyond that, it’s up to you!
Vegetables: pick your favourites! Bell peppers, carrot, broccoli, cauliflower, parsnips, squash, asparagus, and beetroot are particularly good for roasting. A seasonal blend is always best so check what’s available at your local grocery store or farmers market. Don’t forget to bring a reusable produce bag to carry your ingredients home in.
Grain: personally, I love to use couscous in my buddha bowls, it’s light and quick to cook, but you can also opt for bulgur, farro, rice, buckwheat, or quinoa. I like to take a reusable food pot to my nearest zero waste store or farmers market and purchase my grains without plastic packaging.
Protein: most of the protein in this dish comes from beans and legumes. Chickpeas and green lentils are super healthy and tasty. Red beans, white beans, and broad beans also work well in this dish. I usually cook a large batch, divide them into meal-sized portions and store them in the freezer.
Dressing: last but not least, you need a tasty dressing for the buddha bowl. Tahini sauce gives a nutty flavour and it’s very easy to prepare. If you have some extra time, homemade hummus or fava bean hummus make are excellent toppings. Soy sauce adds a salty twist or you could stick to a classic Italian style dressing of olive oil and balsamic vinegar.
Store the Leftovers
Don’t have time to cook every day? You can easily store your leftovers in a FLASKE food pot. Either put the pot in the fridge or pop it into your bag with a set of bamboo cutlery to eat at lunchtime. Stainless steel is better than plastic at keeping food cool so your meal will still taste fresh.
Impress your work colleagues with a homemade buddha bowl. Plus, you’ll save money by using sustainable products.
Try This Delicious Springtime Recipe at Home!
This springtime vegan recipe is easy to make and super healthy. Most ingredients are available from a regular grocery store (although I always recommend seeking out a farmer’s market or zero-waste store) and you can customise the recipe to your personal taste.
Best of all, this delicious buddha bowl fits nicely into a FLASKE food pot for the perfect packed lunch.