Inner Peace Green Goddess Buddha Bowl & Tahini Dressing.

By Jackie DeKnock  ,   

June 13, 2020

The latest trend of piling good-for-you ingredients in bowls is - the famous Buddha bowl! In these unusual, delicious and vegan Green Buddha Bowls, I decided to go all in on the green! These green veggies drizzled with an umami-rich tahini miso dressing are delicious and nutritious! Ahhh peace and goodness by the bite.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: Serves 4


For the dressing:

¼ cup tahini

¼ cup filtered water

2 tablespoon Tamari (GF soy sauce, made with no (or very little) wheat)

1 tablespoon white miso

1 tablespoon apple cider vinegar (or your fav)

1 tablespoon raw, unpasteurized honey (add a little more if you want more sweetness)

½ teaspoon Himalayan sea salt

For the salad:

The base: 1½ cups cooked whole grain of your choice (brown rice or quinoa)

The tofu: ½ cup firm tofu, cut into cubes and pat dry (non-GMO & fermented tofu)

1 teaspoon coconut oil

1 teaspoon sesame seeds

Himalayan sea salt and freshly ground black pepper

The greens:

4 cups assorted green vegetables (broccoli, asparagus, green beans, snow or sweet peas, avocadoes, cucumber), washed and cut into bite-size pieces

1 cup shelled, thawed edamame (unless you’re watching your soy intake)

½ cup baby spinach, baby greens or your favourite lettuce, coarsely chopped

½ cup kale, finely chopped

The garnish:

½ cup mixed chopped fresh herbs, such as coriander, parsley, chives, and/or tarragon

Toasted pumpkin, sesame or sunflower seeds

Sliced green onions

A splash of love


Make the dressing:

Add all the ingredients in a mason jar, shake until smooth.

Make the base:

Brown rice or quinoa (according to cooking instructions)

Make the tofu:

Heat the coconut oil in a skillet over medium heat. Add the tofu, sprinkle with salt, pepper, and sesame seeds, fry until golden on all sides. Let cool.

Prep the veggies:

Bring a medium pan of salted water to the boil. Add the assorted green vegetables that require cooking, blanch for 1 minute. Drain and immerse the veggies in cold water to stop the cooking. Drain and pat the veggies dry. Heat the edamame in a small pan with a little bit of water until heated all the way through.

Build the Buddha bowls:

Spoon about ½ cup cooked whole grain or rice into four bowls. Divide the green veggies and fried tofu between each portion. Generously garnish with herbs, seeds and green onion. Drizzle with dressing and serve immediately.