top of page

SWEET POTATO, KALE, MUSHROOM, CARAMELIZED ONION, BROCCOLINI BUDDHA BOWL WITH ZA'TAR TAHINI SAUCE




Today I am bringing it back to where it all began for me with a vegan buddha bowl and a super delicious sauce.


This recipe makes two big portions and is really easy to make. Great for a weeknight dinner for you and someone else.


Za'atar and tahini are both flavorful and versatile ingredients that can complement the taste of many different types of vegetables.

Za'atar is a Middle Eastern spice blend made with thyme, sumac, sesame seeds, and other herbs. It has a tangy, herbal flavor that pairs well with vegetables such as tomatoes, cucumbers, and roasted eggplant. The flavor of za'atar can add complexity to the taste of vegetables and enhance their natural flavors.


Tahini, on the other hand, is a creamy paste made from ground sesame seeds. It has a nutty flavor and a silky texture, which makes it an excellent base for sauces and dips. Tahini is often used in Middle Eastern cuisine to add depth to dishes, and it pairs well with vegetables such as roasted carrots, sweet potatoes, and cauliflower. When combined, za'atar and tahini make a flavorful and creamy sauce that can be used as a dip or a dressing for salads or roasted vegetables. The nutty flavor of tahini balances the tangy, herbal taste of za'atar, creating a rich and delicious sauce.


Additionally, tahini provides some healthy fats and protein, while za'atar can add some antioxidants and other beneficial compounds to your meal. Overall, za'atar and tahini make a great sauce for vegetables because they add flavor, nutrition, and texture to your dish.




And if you didn't know, I am obsessed with Vegan Buddha Bowls. That's why I wrote a cookbook by that exact title. A Vegan Budda Bowl is a plant-based meal that typically consists of a variety of colorful vegetables, grains, and proteins, all served in a bowl. The name "Buddha bowl" is said to come from the way the ingredients in the bowl are arranged, which resembles the belly of a Buddha statue. I don't know if thats true, but that's what I've read. lol.


The great thing about a Vegan Buddha Bowl is that it's highly customizable, and you can use whatever ingredients you have on hand or prefer. Typically, it includes a mix of roasted or raw veggies, a source of protein (such as beans, tofu, or tempeh), a complex carb (such as quinoa or brown rice), and a flavorful sauce or dressing. This combination of ingredients provides a satisfying and nutritious meal that is filling and energizing.


One reason why Vegan Buddha Bowls are so delicious is because they are packed with flavor from the variety of ingredients used. You can use a mix of fresh herbs, spices, and dressings to bring out the natural flavors of the vegetables, and the protein source adds texture and depth to the bowl. Additionally, using a variety of colorful vegetables not only makes the bowl look aesthetically pleasing but also provides a range of nutrients, fiber, and antioxidants.




Another reason why vegan Buddha bowls are so delicious is that they are often prepared fresh and served warm. Roasting or grilling the vegetables brings out their natural sweetness, and combining them with the warm grains and protein creates a satisfying and comforting meal.


Finally, vegan Buddha bowls are delicious because they are a balanced and healthy meal. They contain a mix of complex carbs, healthy fats, and plant-based protein, which help to keep you full and satisfied for longer. Additionally, they are high in fiber, which is important for digestive health and can help to lower cholesterol levels.


Overall, a Vegan Buddha Bowl is a delicious, nutritious, and satisfying meal that is easy to customize and prepare. It's a great way to pack in a variety of plant-based ingredients into one meal and is perfect for anyone looking for a healthy and flavorful plant-based meal.






RECIPE INGREDIENTS

BOWL

1 large sweet potato, 1/2 inch cubes

1 bunch broccolini

1 large yellow onion. sliced into 1/2moons

4 garlic cloves, rough chop

8oz mushrooms, sliced

2 small bunches kale

SPICED ECT.

Olive oil

Salt & pepper

Garlic powder

Smoked paprika

Oregano

Crushed red pepper

Za'atar

Lemon, plus more for garnish

SAUCE

1/2 cup tahini

1/2 cup hot water

1 large lemon, juiced

1 tbsp za’tar

1 tbsp coconut aminos

Salt & pepper to taste

DIRECTIONS

Pre-heat oven to 375f. Toss sweet potato with oil, salt, pepper, garlic powder, smoked paprika & oregano. Toss well, and roast for 12-15mins. Then remove, toss well, then push potatoes to one side of the tray. add the broccolini, coat with oil and the same spices plus crushed red pepper, and roast for another 10-12.

Meanwhile, sauté up the onions over medium-low heat with some oil, salt, and pepper for 12-15 minutes, tossing occasionally, then add garlic, and mix well for another 1 min. Push the onion mixture to one side of pan, turn up the heat to medium-high, add the mushrooms, cook undisturbed for 4-5mins, season with salt & pepper, toss and cook another 4-5 minutes. Remove onions and mushrooms, set aside.


Cook kale in the same pan over medium heat with oil, salt, pepper, garlic powder, and crushed red pepper. Toss well and cook until slightly wilted and bright green. About 5-7 minutes. Turn off heat. Squeeze with 1/2-1 lemon.

Make the sauce by combing all ingredients in a box and mixing well.


Assemble bowls by dividing up the veggies and drizzle with sauce. Sprinkle with za’tar, garnish with lemon wedge and enjoy.


For more delicious recipes, check out my cookbook Vegan Buddha Bowls, wherever books are sold.




Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page