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Winter Buddha Bowl With Tahini Dressing

by Charlotte Roberts
on 30th January 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This Winter buddha bowl is the perfect lunch time recipe to enjoy at home or pack up and take along with you to work. It’s packed with plant-based colour and goodness- so great for anyone taking part in Veganuary or just trying to include more plant-powered dishes!


Winter Buddha Bowl With Tahini Dressing

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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 tbsp olive oil
  • 1 heaped tbsp maple syrup
  • 1 clove of garlic
  • Sea salt and Black Pepper, to taste
  • Water, as needed
Prep Time
Serves
2

Instructions

  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!

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts