Buddha Bowl with Lime Tahini Dressing
I love a good bowl full of healthy ingredients. Among my favorites are roasted sweet potatoes and farro. But when you top these ingredients with a flavorful Lime Tahini Dressing, it is positively MAGIC!
This recipe creates possibly twice the dressing you will need, so you will likely have extra. Not a bad thing at all. I hope you’ll agree!
- Prep Time: 15 min
- Cook Time: 30min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Oven Roast
Ingredients
Scale
For the Salad:
- 1 c Farro
- 1 15 oz can beans, drained and rinsed, any variety (I like Black beans)
- 1 lg Sweet Potato
- 1 Med Onion
- 3–4 c Broccoli Florets
- 1 Avocado
- 1/4 Small Purple Cabbage, cut thinly
- 3 T Extra Virgin Olive Oil
- 1/2 t Ground Cumin
- 1/4 t Garlic Powder
- Salt and Pepper
For the Dressing:
- 1/2 c Tahini, well stirred
- Juice of 2 Limes (about 2–3 T)
- Zest of 1 Lime
- 1 T Soy Sauce (low-sodium is great!)
- 2 t Hot Sauce (I used Sriracha)
- 1 T Maple Syrup
- 1 large Garlic clove, minced
- 1” Chunk of Ginger, peeled and minced
- 1/3–1/2 c water, for thinning
Instructions
Make the Salad:
- Preheat oven to 400F, or 375F for convection-bake. Line 2 sheet pans with parchment paper. Cut the sweet potato into 12 wedges.
- Spread the sweet potato wedges over 1 sheet, drizzle with olive oil (about 1 1/2 T). Mix together the cumin, garlic powder, and about 1/2 t salt. Sprinkle sweet potato wedges with the spice mix.
- On the second sheetpan, spread the broccoli florets. Drizzle with olive oil, salt as desired.
- Slice the onion into thin slices, drizzle with olive oil, and place next to the broccoli florets. Salt if desired.
- Place both sheets in the oven. Check the sheetpans at about 15-20 minutes, turning vegetables over for even browning. For me, the broccoli began to brown at about 25 minutes, and the sweet potatoes took about 30 minutes.
- While vegetables are cooking, prepare Farro per package directions, with about 2 1/2 c to 3 c water for each cup of farro. Be sure to pour off, or drain any excess liquid.
- Remove both sheetpans from the oven.
- Assemble salad in bowls with all ingredients.
Mix the Dressing:
- Put all ingredients, except water, into a jar.
- Stir or shake until well mixed.
- Thin with water as desired.
- Serve atop each salad, as desired.
Nutrition
- Serving Size: 1/4 Recipe
Keywords: Vegan, salad, Buddha bowl, salad dressing
Find it online: https://hummingbirdthyme.com/buddha-bowl-lime-tahini-dressing/
