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.
Cleansing Buddha Bowl with Gomashio
Ingredients
- 1 cup (250 mL) raw, unhulled sesame seeds, white or black
- 1 Tbsp (15 mL) sea salt
- 1 Tbsp (15 mL) crushed dulse
- 1 scoop unflavoured fermented greens powder
- 2 Tbsp (30 mL) tahini paste
- 2 Tbsp (30 mL) cold water
- 1 Tbsp (15 mL) fresh lemon juice
- 1 cup (250 mL) brown basmati rice
- 2 cups (500 mL) water
- 1/4 tsp (1 mL) sea salt
- 8 oz (225 g) package of plain tempeh
- 1 Tbsp (15 mL) extra-virgin olive oil, plus extra
- 1 yellow bell pepper, cored and cut into julienne strips
- 1/2 sweet onion, sliced
- 2 cups (500 mL) baby spinach leaves, washed and spun dry
- 2 large radishes, thinly sliced
- 1 large carrot, peeled and spiralized
- 8 in (20 cm) green zucchini, unpeeled and shaved into long strips
Nutrition
Per serving:
- calories453
- protein19g
- fat20g
- saturated fat3g
- trans fat0g
- carbohydrates53g
- sugars5g
- fibre6g
- sodium783mg
Directions
01
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.
02
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.
03
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.
04
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.
05
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.
06
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.
07
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.
08
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
