Buddha bowls are insanely good. And good for you, too! Try this combination, or switch it up with any number of flavourful garden greens such as bell peppers, broccoli, tomatoes, and more. With a generous sprinkling of gomashio overtop before serving, it’s a powerhouse of nutrition in a bowl.
Per serving:
To make gomashio, heat dry frying pan until hot. Add sesame seeds and stir in pan over medium heat until theyu2019re aromatic and begin to turn golden. Seeds are done when they no longer stick to metal spoon. Remove to bowl and cool.
Add salt to hot pan and stir over medium heat until slightly toasted, about 1 minute. Add to toasted sesame seeds. Repeat with dulse, toasting in dry pan just until aromatic, about 15 seconds. Add to sesame seeds along with greens powder. Stir mixture together.
Place gomashio mixture in high-speed blender and pulse briefly to crush and blend, keeping some seeds whole. Be careful not to over blend or it will become pasty. Transfer to jar with tight-fitting lid. It can be stored in refrigerator for up to 1 month.
In bowl, combine tahini sauce ingredients and whisk together until smooth. Transfer to squeeze tube and refrigerate. It can be refrigerated for a week. Simply shake well before serving.
To make Buddha Bowl, rinse rice thoroughly in cold water. Bring medium-sized saucepan with water and salt added to a boil. Stir in rice. Return to boil. Cover, reduce heat, and simmer for 35 to 40 minutes until all liquid is absorbed. Remove from heat. Remove lid and place kitchen cloth overtop and replace lid. Set aside for 10 minutes, then fluff rice with fork.
Meanwhile, cut tempeh into 1 in (2.5 cm) cubes. In frying pan, heat oil until shimmering. Add tempeh and fry cubes over medium-high heat until lightly golden, about 5 to 7 minutes. Remove with slotted spoon to separate dish.
Add pepper strips and onion to frying pan and stir-fry until lightly seared but still crisp, about 3 minutes. Add a splash more oil if needed.
To serve, divide rice, spinach, radish slices, carrot, and zucchini among 4 serving bowls. Scatter with equal amounts of tempeh cubes, peppers, and onion. Sprinkle each with 1 Tbsp (15 mL) gomashio greens and drizzle with tahini sauce. Serve at once.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.
Canned beans are braised with cherry tomatoes, fennel, and health-boosting spices, making for a satisfying topping for whole grains, sprouted wheat pasta, or sourdough bread. A refreshing side of creamy cucumber salad makes this meal feel whole. This is a great excuse to experiment with a new-to-you spice. What is berbere? Berbere is a spice blend from Ethiopia that can include warming ginger, cinnamon, and nutmeg, along with fruity coriander and cardamom, black pepper, chili peppers, garlic, paprika, cumin, and fenugreek. Grocery stores now carry the spice blend, but it’s also readily available online.