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!

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 30min
  • Total Time: 45 min
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Oven Roast



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
  • 34 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 23 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
  • 1/31/2 c water, for thinning


Make the Salad:

  1. Preheat oven to 400F, or 375F for convection-bake.  Line 2 sheet pans with parchment paper.  Cut the sweet potato into 12 wedges.
  2. 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.
  3. On the second sheetpan, spread the broccoli florets.  Drizzle with olive oil, salt as desired.
  4. Slice the onion into thin slices, drizzle with olive oil, and place next to the broccoli florets. Salt if desired.
  5. 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.
  6. 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.
  7. Remove both sheetpans from the oven.
  8. Assemble salad in bowls with all ingredients.

Mix the Dressing:

  1. Put all ingredients, except water, into a jar.
  2. Stir or shake until well mixed.
  3. Thin with water as desired.
  4. Serve atop each salad, as desired.


Keywords: Vegan, salad, Buddha bowl, salad dressing

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