Save to Pinterest The first time I encountered a Buddha bowl, I was skeptical about how something so simple could feel satisfying. Then I took that first bite of creamy tahini dressing coating warm quinoa with crisp vegetables, and suddenly I understood the appeal entirely.
Last Sunday, I made these for lunch with friends who claimed they did not like healthy food. By the time they were scraping their bowls clean, asking for the dressing recipe, I realized the secret was in how beautifully the flavors and textures balance each other out.
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Ingredients
- 1 cup quinoa or brown rice: Quinoa cooks faster and has a lighter texture, while brown rice adds more chew and substance
- 400 g firm tofu: Pressing it for even 15 minutes before cooking makes such a difference in getting those crispy golden edges
- 1 cup cherry tomatoes: Their sweetness bursts through against the earthy grains and creamy dressing
- 1 ripe avocado: Adds buttery richness that makes the bowl feel indulgent despite being so wholesome
- 3 tbsp tahini: The foundation of that dreamy dressing, so do not skip or substitute this
- 2 tbsp lemon juice: Freshly squeezed really does make the dressing sing and cuts through the richness
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Instructions
- Cook your grains:
- Rinse quinoa thoroughly under cold water, then combine with 2 cups water in a saucepan and bring to a boil before reducing to a simmer for 15 minutes until fluffy
- Prepare the protein:
- Toss cubed tofu with olive oil, salt, and pepper, then bake at 200°C for 20 minutes, turning once, until golden and slightly crispy
- Prep all those beautiful vegetables:
- Halve the cherry tomatoes, shred carrots, steam broccoli until tender crisp, and slice avocado and radishes just before serving
- Whisk together the dressing:
- Combine tahini, lemon juice, olive oil, maple syrup, water, garlic, salt, and pepper until completely smooth and creamy
- Assemble your bowls:
- Divide warm grains among four bowls, then arrange vegetables and protein in sections over the top like a colorful mosaic
- Finish with flair:
- Drizzle that luscious tahini dressing generously over everything, then sprinkle with sesame seeds and fresh herbs
Save to Pinterest My sister now makes these every Sunday for meal prep, and she says the most rewarding part is opening her lunch container at work and seeing how beautiful it looks before even taking a bite.
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Making Ahead
I have learned that cooked grains keep perfectly in the refrigerator for up to five days, while roasted tofu maintains its texture for three days if stored separately from the vegetables.
Protein Variations
Roasted chickpeas seasoned with smoked paprika have become my unexpected favorite, offering a satisfying crunch that holds up beautifully against the soft grains and creamy dressing.
Building Your Perfect Bowl
The real art is balancing textures and colors, so aim for something crunchy, something creamy, something raw, and something cooked in every bowl.
- Massaging kale with a little olive oil transforms it from tough to silky
- Roasted sweet potatoes add natural sweetness that pairs perfectly with tahini
- Keep the dressing separate until just before serving to prevent sogginess
Save to Pinterest These bowls have become my go-to when I want something that feels nourishing without sacrificing satisfaction, and I hope they bring that same balance to your table too.
Recipe FAQs
- → What grains work best for Buddha bowls?
Quinoa and brown rice are excellent choices, offering nutty flavor and satisfying texture. Farro, millet, or barley also work beautifully for variety.
- → Can I make this bowl ahead for meal prep?
Absolutely. Cook grains and protein in advance, store vegetables separately, and whisk dressing just before serving. Components stay fresh for 4-5 days refrigerated.
- → How do I get crispy tofu at home?
Press firm tofu to remove excess moisture, cube, toss with olive oil and seasonings, then bake at 200°C for 20 minutes. The result is perfectly golden and crisp.
- → What vegetables can I substitute seasonally?
Roasted sweet potato, shredded Brussels sprouts, sliced cucumber, grated beets, or sautéed kale all work wonderfully. Use whatever looks fresh at your market.
- → Is the tahini dressing make-ahead friendly?
Yes, whisk all ingredients together and store in an airtight jar. The dressing may thicken—simply add a splash of water and stir before drizzling.
- → What protein alternatives suit this bowl?
Beyond tofu and chicken, try tempeh, roasted chickpeas, grilled shrimp, or even a poached egg for added richness and protein variety.
