Hearty Buddha Bowl


Buddha Bowl

with ginger maple tahini sauce


by Michelle Gerrard  |  Guest Contributor

Bowls of nourishment are the love language of Winter. Slow roasted red potatoes, sweet potatoes & squash, caramelized onions + shallots, dill and garlic chickpeas, snow peas, arugula and a ridiculous ginger maple tahini sauce. All on a bed of forbidden rice. This recipe can be easily played with depending on the season. Switch up your vegetables and grains to make it new every single time.



The Goods //

  • 1 Delicata squash cut into half circles
  • 1 small butternut squash cut into cubes
  • 1 sweet potato chopped into small cubes
  • 2 red potatoes cut thinly
  • 4-5 Sugar snap or snow peas
  • 1 red onion sliced thin
  • 1 shallot sliced thin
  • Small handful of hazelnuts
  • 1/2 cup chickpeas
  • 1 cup forbidden rice
  • 1/4 cup tahini
  • 6 tablespoon tamari – or to taste
  • 2 tablespoons Maple Valley maple syrup – or to taste
  • Juice of half of a lime or small lemon
  • 1 tablespoon fresh ginger minced
  • 2 cloves of garlic minced
  • Olive oil for sauteing
  • Coconut Oil for Butternut
  • Pink Salt + Pepper to taste
  • Garlic Powder
  • Dill Weed



Get Cooking //

Get your forbidden rice going in a pot or rice cooker. For a pot it’s usually 1 cup rice to 1 3/4 cup water, but follow the instructions for whatever rice you purchase.

Prep your veggies and preheat the oven to 425F. Get two trays and spread out your Delicata, potatoes and sweet potatoes on one tray and your butternut on the other. Your Delicata tray can be seasoned with dill, salt, pepper, garlic powder and olive oil. Your butternut is going to have some coconut oil, salt, pepper and maple syrup. Throw in the oven for about 35 minutes or until tender and golden.

While your veg is roasting, make your tahini sauce and caramelize your onions. Add your minced garlic and ginger into a bowl with your tamari. Then add tahini and maple + lemon or lime juice. Whisk until smooth, you may need a splash of water to help this along depending on your tahini. Set aside.

Place your sliced onions and shallots in a medium low pan with olive oil. Sprinkle with salt and pepper and allow to slowly caramelize. Mid-way, add a tablespoon of maple syrup and just wait for the beauty to happen.

In the pan you made your onions in, add your chickpeas and some dill, salt and pepper. Saute until lightly golden brown.

Once all your veg is roasted and your rice is done it is time to assemble. I like starting with the rice and add each element around the bowl and then drizzle it with a very generous amount of tahini sauce! But build your dream bowl, use your imagination and have a blast! Then… devour!

Michelle Gerrard is the author of The Vibrant Kitchen, Bruised Fruit and Untamed.

@michelle.nicole.gerrard  |  the-vibrant-kitchen.com