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Rainbow Buddha Bowl with Tahini-Lemon Dressing

Rainbow Buddha Bowl with Tahini-Lemon Dressing

Tahini, lemon, and garlic dress up a tasty rainbow of vegetables served over nourishing freekeh studded with a roasted chickpea garnish.
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 410 kcal

Ingredients
  

For the GRAINS

  • 2 ½ cups water or vegetable broth
  • 1 cup freekeh cracked, or whole grain for longer cooking time
  • ½ teaspoon salt

For the VEGETABLES

  • 4-6 cups gem lettuce, cooked sweet potatoes, sliced radishes, red cabbage, or tomato

For the PROTEIN

  • 1 16-ounce container extra-firm tofu or falafel, halloumi cheese
  • kosher salt to taste
  • 1 tablespoon cooking oil

For the VINAIGRETTE

  • 1/4 cup tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon freshly ground black pepper to taste
  • 1 tablespoon cold water as needed

For the CRUNCH

  • 3/4 cup roasted chickpeas

Instructions
 

  • Combine water, freekeh, and salt in a pot. Bring to a boil over medium-high heat. Stir, reduce heat to medium-low, and simmer, covered, 15 to 20 minutes or until freekeh is tender and has absorbed the liquid.
  • Microwave the tofu block on a plate for 2 to 3 minutes, or until it releases a good amount of moisture. Discard liquid and slice tofu into thick slices or cubes. Season on both sides with salt and pepper. Heat oil in a large pan over medium-high heat and sear tofu until golden brown and crispy, about 3 minutes per side.
  • Whisk vinaigrette ingredients together, adding more water as needed to thin out the mixture. Refrigerate until ready to use. Dressing keeps for up to 5 days.
  • To assemble the bowls, scoop freekeh into 4 large bowls. Arrange vegetables and tofu on top. Drizzle in the vinaigrette and scatter chickpeas on top.

Notes

If you have time, we’d recommend marinating the drained and sliced tofu for at least 4 hours, with lemon, olive oil, and garlic from the tahini, and Mediterranean herbs such as parsley, basil, and thyme.

Nutrition

Calories: 410kcalCarbohydrates: 49gProtein: 15gFat: 20gSaturated Fat: 2gSodium: 621mgPotassium: 375mgFiber: 9gSugar: 10gVitamin A: 993IUVitamin C: 55mgCalcium: 101mgIron: 3mg
Keyword buddha bowl, buddhabowl
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