Garden Veggie Buddha Bowl

Garden Veggie Buddha Bowl
Photo: Dave Wonghen

Serves 6


Tahini Dressing

  • 3 Tbsp. tahini (sesame paste)
  • 3 Tbsp. rice vinegar (or lemon juice)
  • 1 tsp. grated ginger
  • 1 garlic clove, minced
  • 3 Tbsp. avocado oil
  • 3 Tbsp. boiling water
  • salt and ground black pepper to taste

Bowl Base

  • 2 cups cooked freekeh, quinoa or brown rice
  • 1 cup cooked black or green lentils
  • 1 Tbsp. dill (dried) or 3 Tbsp. fresh chopped dill
  • 2 cups thinly sliced baby spinach or leafy green
  • 1 cup thinly sliced bell peppers
  • 1 cup grated carrots
  • ½ cup pumpkin seeds


  • Add avocado, mushrooms, tomato or radish for extra crunch.
  • Toss in cooked chicken breast for added protein.


  • Whisk the tahini, vinegar, ginger, garlic, and oil together until smooth.
  • Add boiling water to thin out.
  • Season with salt and pepper to taste and reserve.
  • Cook the freekeh (or quinoa/brown rice) and lentils according to package directions.
  • Toss the hot freekeh and lentils with dill in a bowl.
  • Season with salt and pepper to taste and divide among serving bowls.
  • Divide spinach, carrots, peppers, pumpkin seeds and any other optional toppings evenly among all the bowls.
  • Drizzle with tahini dressing and serve.

Nutrition Facts per bowl: Calories 340; Fat 17g; Saturated Fat 2g; Carbs 33g; Protein 15g; Sodium 220mg.

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