Winter Buddha Bowl with Tahini Dressing : Ninja Foodi

This healthy Winter buddha bowl is my mom’s kind of comfort food. It’s a perfect lunchtime recipe to enjoy at home or pack up and take along with you to work. It’s packed with plant-based color and goodness- so great for anyone taking part in Veganuary or just trying to include more plant-powered dishes!

This Winter Buddha Bowl is simple and quick when made in an electric pressure cooker and packed with healthy nutrients with some drizzles of tahini to make it classic. Not only that this recipe tastes so nice, but the combination of different colors of vegetables also provides a good health benefits and vitamins.

Servings: 4

Prep Time: 40 Minutes

Winter Buddha Bowl

Ingredients

  • 200g Brussel sprouts, trimmed
  • 1 large courgette
  • 150g red cabbage, shredded
  • 200g baby rainbow carrots
  • 1 tbsp sesame oil
  • Sea salt & black pepper
  • 1 can chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • Pinch cumin
  • Olive oil
  • Alfalfa sprouts/salad to garnish

Dressing

  • 2 tbsp light tahini
  • Juice from 1 lemon
  • 1 tablespoon olive oil
  • 1 heaped tbsp maple syrup
  • A clove of garlic
  • Sea salt and Black Pepper, to taste
  • Water, as needed

How To Make Winter Buddha Bowl with Tahini Dressing

  1. Preheat your oven to 200c.
  2. Slice the baby carrots in half lengthways and lay these out onto a tray. Drizzle with the sesame oil and season with a good pinch of sea salt.
  3. Pop these into the oven to roast for half an hour.
  4. Meanwhile, slice the sprouts into halves and pop these into a frying pan with a drizzle of olive oil. Sauté these over medium heat until nice and crispy. Season to taste with sea salt and pepper.
  5. Whilst these are cooking, julienne your courgette to create noodles and shred the purple cabbage.
  6. Whilst these are cooking, julienne your courgette to create noodles and shred the purple cabbage.
  7. For the chickpeas, you’ll need to fry these off in a pan with a touch of olive oil over medium heat. Sprinkle over the smoked paprika, cumin and a good pinch of salt and pepper and continue to cook until crisp and golden.
  8. To make the dressing, blend the tahini, lemon juice, garlic, olive oil, maple syrup and season with salt and pepper. Gradually add in water whilst mixing to create an operable consistency.
  9. Assemble your bowls with all of the veggie goodness, then drizzle over a generous helping of the dressing!
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