Buddha Bowl with Homemade Tahini Sauce

There are two keys to this amazing recipe. First, the tahini sauce takes a little work but it is worth it. It is a variation of the variation of a recipe from Michael Solomonov.

Buddha Bowl with Homemade Tahini Sauce

The Cooking Doc®
Servings 4
Calories 341.29 kcal


  • 1 whole head garlic broken into individual unpeeled cloves
  • 3 lemons juiced
  • 1 cup tahini paste
  • Cold water
  • Kosher salt
  • 1 cup of your favorite whole grain I use Farro, brown rice, or wheat berries
  • 1 cup shelled edamame
  • 1 head of romaine lettuce split in half
  • 1 head of broccoli cut into florets
  • 1 cup of grape tomatoes
  • EVOO
  • Salt and pepper
  • Fresh Cilantro


  • Combine garlic and lemon juice in a blender and blend until it forms a pulp.
  • Set garlic/lemon mixture in a fine mesh strainer over a large bowl. Let sit for 15 minutes, applying pressure to the mixture every 5 minutes with a flat surface - this will remove all the lemony/garlic flavor from the mixture. Discard the solids.
  • Add tahini paste to lemon/garlic juice and whisk to form a thick mixture.
  • Add 2 tablespoons of water to the mixture while whisking briskly. Then whisk in 2 more tablespoons and continue until the sauce forms a silky smooth consistency.
  • Preheat the oven to 450°F
  • Cook 1 cup of your favorite whole grain (I’ll use brown rice or farro)
  • Put the broccoli and the grape tomatoes in a large plastic bag with 2 tablespoons of olive oil, a pinch of salt and pepper and shake well
  • Spread the broccoli and tomatoes on a rimmed baking sheet and roast for 15-20 minutes until the tomatoes are soft and the broccoli is browned around the edges
  • Place the halved romaine lettuce on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 5 minutes until lightly browned. Cut into smaller pieces once roasted
  • Add the whole grain to a bowl and top with the roasted vegetables and fresh cilantro
  • Top with the tahini sauce and serve


For a lower potassium modification, use red peppers instead of tomatoes, careful portion tahini, brown rice instead of farro and green beans instead of edamame
For a lower carbohydrate, diabetic friendly version, reduce grains to 3/4 cup


Serving: 1ServingCalories: 341.29kcalCarbohydrates: 48.87gProtein: 48.87gFat: 11.99gSaturated Fat: 1.81gSodium: 20.52mgPotassium: 529.73mgFiber: 6.15gSugar: 2.27gCalcium: 58.62mgMagnesium: 100.99mgPhosphorus: 317.65mg
Tried this recipe?Let us know how it was!
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