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Buddha Bowl with Lemon Tahini Dressing

October 23, 2017 By Chef Michelle Hauser MD Leave a Comment

Buddha bowls are the ultimate healthy comfort food! What is a Buddha bowl? Basically any combination of grains, veggies, protein and sauce. This recipe was presented as part of the Culinary Medicine Workshop that we presented at the American College of Lifestyle Medicine annual conference in 2017. The lemon tahini dressing in this recipe is also great on falafels or with other Middle Eastern-inspired dishes. See the Notes section of the recipe for lots of great variations on this recipe!

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Buddha Bowl with Lemon Tahini Dressing

  • Author: Chef-MDs Michelle Hauser & Linda Shiue
  • Yield: 4 bowls (serve as a one-course meal) 1x
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Ingredients

Roasted Vegetables (optional)

  • 1 sweet potato, medium dice
  • 1 onion, sauté sliced (thinly sliced)
  • 2 tsp extra-virgin olive oil, optional
  • 1/8 tsp salt
  • 1/8 tsp pepper

Lemon Tahini Dressing

  • 4 tablespoons tahini (roasted, if possible)
  • 1 tbsp maple syrup
  • Juice of 1 large lemon (about 3 tablespoons juice)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder (or 1 clove garlic, grated)
  • 1/8 tsp cayenne pepper
  • 3 tablespoons water to thin, as needed

Seasoned Chickpeas (optional)

  • 1 can chickpeas, rinsed and drained
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder

Salad

  • 1–1/2 cups cooked quinoa (1/2 cup dry quinoa, cooked)
  • 2 cups mixed salad greens or steamed kale
  • 1 large carrot, peeled and cut julienne or shredded, optional
  • 1/2 cup shredded purple cabbage, optional
  • 1/2 red bell pepper, julienne, optional
  • 1/2 avocado, sliced

Instructions

  1. Decide which components of the bowl you want to make. For times’ sake, I suggest either making the roasted vegetables OR including the optional salad ingredients (i.e., carrot, purple cabbage, and red bell pepper), but not both.
  2. Roasted Vegetables: if including roasted vegetables in the dish, preheat oven to 400 degrees Fahrenheit. Toss all ingredients (i.e., sweet potatoes, onion, oil, salt and pepper) together in a small mixing bowl and then spread them evenly on a sheet pan. Bake for 20-35 minutes or until sweet potatoes are fork tender. Stir 1-2 times during the roasting process.
  3. Lemon Tahini Dressing: Blend, whisk or shake all ingredients together. I like to make this in a 1-cup canning jar with a lid that can double as a storage container and allows easy shaking for later use if the dressing has separated.
  4. Seasoned Chickpeas: Combine all ingredients (i.e., chickpeas, salt, pepper, chili powder, and garlic powder) in a small bowl until chickpeas are evenly coated. Heat a small non-stick skillet over medium-high heat and add chickpea mixture to the pan. Cook until chickpeas are starting to brown. Remove from heat and set aside.
  5. Divide quinoa and greens between 4 large bowls. Top with roasted vegetables (if including), seasoned chickpeas (if including) and remaining salad ingredients. Drizzle with lemon tahini dressing. Serve.

Notes

  • Dressing makes 3/4 cup—you will only use about half for this recipe. Save the rest to top falafels or cooked vegetables—also makes a great dip!
  • You can substitute an equivalent amount any other vegetable you prefer for the sweet potatoes and/or onions; Brussels sprouts are a great fall option.
  • You can substitute any spice mixture you want for the chili powder and/or garlic powder used with the chickpeas; curry powder, garam masalas, jerk seasoning or berbere are good options.
  • You can substitute cubed, baked tofu or any bean of your choice for the chickpeas.
  • This bowl is delicious served with almost any type of dressing—try peanut sauce, a spicy chipotle dressing or simply fresh lemon juice.

Nutritional Info (per bowl): Calories 578, Total Fat 19.8g, Saturated Fat 2.6g, Cholesterol 0mg, Sodium 375mg, Total Carbohydrate 83.3g, Dietary Fiber 18g, Sugars 14.8g, Protein 22.5g, Vitamin A 39%, Vitamin C 73%, Calcium 13%, Iron 34%

Filed Under: California/New American, Condiments & Seasonings, Dairy-free Recipes, Gluten-free Recipes, Main Dishes, Mediterranean Diet Recipes, Middle Eastern Recipes, Sauces & Salsas, Vegan Recipes, Vegetarian Recipes

Previous Post: « Mediterranean Buddha Bowl
Next Post: American College of Lifestyle Medicine Culinary Medicine Workshop »

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Chef Michelle Hauser, MD

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Michelle Hauser
Setting up for dinner at our SURG244 (Teaching kit Setting up for dinner at our SURG244 (Teaching kitchen elective for MD & PA students) final-beautiful cello accompaniment by one of our multitalented students. @stanford.med #culinarymedicine
Another fantastic end to a fantastic class! SURG24 Another fantastic end to a fantastic class! SURG244: Teaching Kitchen Elective for MD and PA Students is so inspiring. I am proud of all of my students. They’ve made so much progress over the quarter the food and insights into food and health tonight did not disappoint! Thank you all! #stanfordmedicine #culinarymedicine #foodasmedicine #foodismedicine #stanfordgensurg
Delicious dessert that are healthy, too! Banana Delicious dessert that are healthy, too! 

Banana bread (made egg- and nut-free), and the 3 pleasures—chocolate, fruit & nuts

#CulinaryMedicine #foodismedicine #bananabread #healthycooking #chocolate #fruit #nuts #eggfree #nutfree
Another amazing quarter! The students in the Stanf Another amazing quarter! The students in the Stanford Teaching Kitchen Elective for MD/PA Students never fail to impress. Here is the spread they put on tonight for their final. So humbled and grateful to be part of this journey. #CulinaryMedicine #foodismedicine #stanfordmedicine @stanford.med #teachingkitchen #deliciousandnutritious
It’s been a whirlwind here and I have not been g It’s been a whirlwind here and I have not been good about keeping up with pictures. BUT, Here are some mouthwatering examples of the delicious and healthy breakfast options we created in class this week. Buddha bowl with tofu scramble and lemon tahini dressing, a yogurt parfait, and steel-cut oats piled with toppings. #ChefInMedicine #DoctorIsInTheKitchen #TeachingKitchen #stanfordmedicine #breakfast #eatmoreplants #healthy #nutrition #culinarymedicinecurriculum @aclifemed @stanford.med
Cheesy plant 🌱 based fondue is a total hit with Cheesy plant 🌱 based fondue is a total hit with infants and big kids alike-Served with roasted potatoes, blanched broccoli and green beans, vegan meatballs, artisan bread and mango (which did not get dipped in fondue)

#chefinmedicine #Kidseathealthy #funandhealthy #kidfood #everyonefood #Culinarymedicine #foodismedicine @aclifemed #lifestylemedicine
Figs from the neighborhood-urban foraging #figseas Figs from the neighborhood-urban foraging #figseason #yum #figs #chefinmedicine #urbanforaging #fruit #summerfruit
Veggies and kids: fruit rainbow, polenta sun, bro Veggies and kids: fruit rainbow, polenta sun,  broccoli and cauliflower trees, new colors and textures, kiddo eating the first cherry tomato she grew with me in the garden. Gotta make veggies fun! #cookingwithkids #chefinmedicine #fruitandveg #healthykidsfood #healthykids #playwithyourfood
Stanford Scope covering the culinary med course #c Stanford Scope covering the culinary med course #culinarymedicine #stanford #nutrition https://scopeblog.stanford.edu/2022/05/27/nutrition-meets-health-through-culinary-medicine/
Made in a cooking class with my patients today: Ch Made in a cooking class with my patients today: Chana masala and roasted cauliflower with cumin & coriander; fruit chaat #IndianFood #culinarymedicine #chefinmedicine #chanamasala #fruit chaat #foodismedicine
Mise en place for chana masala with my patients to Mise en place for chana masala with my patients today— Clockwise from the top: garam masala, turmeric, asafoetida, ground cumin, salt, cloves, cinnamon stick, green cardamom, bay leaf, whole cumin seeds, red chili powder (rashampatti) is in the center. #foodismedicine #culinarymedicine #chefinmedicine #indianfood #chanamasala
Gorgeous Buddha Bowls and Steel Cut Oats from toda Gorgeous Buddha Bowls and Steel Cut Oats from today’s Teaching Kitchen course for MD & PA students-photo by the talented @soulfoodsalon (who frequently joins the course as volunteer faculty-thank you!) @stanford.med @chefinmedicine #culinarymedicine
Stanford MD & PA students graduate from the teachi Stanford MD & PA students graduate from the teaching kitchen with honors-so much delicious food shared at the final potluck tonight. Everything had a story, showcased a lesson from the course and students reflected on what they learned that would most help them counsel patients on dietary changes. #culinarymedicine #stanfordmedicine @stanford.med #meded #teachingkitchen @soulfoodsalon #worldflavors #unapologeticallydelicious #healthycooking
Fruit forward desserts prepared by Stanford MD & P Fruit forward desserts prepared by Stanford MD & PA students-SURG 244 The Doctor is In (the Kitchen)—teaching kitchen elective. So delicious 😋-thanks to Drs. Elizabeth Shepard, Sue Kim, and Christopher Gardner along with Lindsay Kennedy, PA and for volunteering to share the overlap of their work and culinary medicine with the students! #CulinaryMedicine #FoodIsMedicine #Dessert #TeachingKitchen #FruitForward #DessertFlip #Nutrition #MedicalEducation #MedEd #stanfordmedicine
The Dietary Spectrum: When Food Becomes Medicine-- The Dietary Spectrum: When Food Becomes Medicine--Keynote presentation filled with tips on guiding patients to make dietary behavior changes. #LM2021 #nutrition #foodasmedicine #behaviorchange #obesitymedicine #culinarymedicine lmconference.org/2021/LM21/index.asp
Just finished a fantastic session with @spiceboxtr Just finished a fantastic session with @spiceboxtravels on implementing culinary medicine in clinical practice! Check out the rest of the American College of Lifestyle Medicine 2021 Annual Conference for a recording and other lifestyle medicine CME opportunities. #LM2021 @aclifemed #CulinaryMedicine #LifestyleMedicine #ObesityMedicine
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