Buddha Bowl With Creamy Hemp Seed Dressing

This Buddha bowl with creamy hemp seed dressing is a really great way to use up whatever veggies/protein you have lying around in the fridge. It has roasted spiced sweet potatoes, sauteed veggies, fresh veggies, beans and a creamy hemp seed dressing that all pair fabulously together.

The beauty of buddha bowls are the fact that they are so versatile yet nutritious, and that is exactly the category this buddha bowl with hemp seed dressing falls into. What exactly is a buddha bowl, you may ask?

Simply put, a buddha bowl is nutritious meal packed with little bites of many different things. It is super versatile and customizable. The Buddh, however, really has nothing to do with these bowls. The name itself is a trendy name, but the ingredients and what it stands for remains rather universal. Simply add a carbohydrate, protein, fat, and fresh/sauteed/pickled veggies to a bowl, pair it with a delicious sauce, and you my friends have a meal full of macro and micronutrients to nourish you mind, body, and soul.

This bowl was inspired by, you guessed it, the things I already had in my pantry. That is the modern home cooks way, after all. First, you can source out these specific ingredients, or simply locate, season, and roast whatever random veggies/protein you have floating around your fridge (or use leftover components from previous meals).

Then, add a fresh veggie component (lettuce, carrots, cucumber, bell pepper kale etc). Next, find a healthy protein and fat to add to your bowl. The thing that really ties this buddha bowl with creamy hemp seed dressing together is the creaminess of the dressing. It is the star component, as most sauces on meals are. If you make this, do try out the spiced sweet potatoes. I promise you will find yourself adding the spice blend to potatoes you roast in the future!

Home Cook Hacks & Substitutions:

You can make all of this ahead of time and either pre-pack the 4 servings with dressing in containers for a quick meal on the go, or just pre-cut the veggies, store them in an airtight container, and then reheat and assemble everything when your ready to eat. Feel free to swap out any of the veggies for your favorites or sub tofu / tempeh / chicken / tuna / salmon or other protein sources of choice in place of the beans.

Buddha Bowl with Creamy Hemp Seed Dressing

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• Author: Emily Marrs
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

Creamy Hemp Seed Dressing

• ½ cup hemp seeds
• ¾ cup water
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ½ tsp black pepper
• ¼-½ tsp kosher salt (or to taste)
• 1 ½ tbsp nutritional yeast
• ½ tsp chia seeds (optional but they thicken the dressing, use ¼ less water if omitting the chia seeds)

Roasted Sweet Potato Circles

• 3 large sweet potatoes (washed and cut into ¼" circles)
• 1 tsp coconut oil
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp chili powder
• 1 tsp kosher salt (to taste)
• ½ tsp ground black pepper

Buddha Bowl

• 1 can garbanzo beans (drained and rinsed)
• 10-15 white mushrooms (washed and sliced)
• ½ yellow onion (diced)
• 1 cup red cabbage (sliced)
• 1 cup carrots (julienned or diced)
• 8-10 stems dino kale (washed, destemmed, and sliced)
• 1 tbsp nutritional yeast
• ½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp tamari
• 1 tsp coconut oil (or oil of choice/ water)

To Serve

• lemon slices
• parsley or cilantro

Instructions

1. Preheat the oven to 450°F and prepare the Hemp Seed Dressing. Add everything to a high speed blender and blend for 30 seconds until smooth.
2. Wash potatoes, slice into ¼ inch thick circles, and set in large mixing bowl. The thinner the slices, the faster they will cook.
3. Add melted oil and spices to potatoes and mix well with washed hands until everything is evenly coated. Place potatoes on two greased cookie sheets and bake for 15 minutes
4. While potatoes are cooking, wash and prep the rest of the veggies.
5. Place a frying pan on medium heat and add the onion. Cook until onion is translucent.
6. Add mushrooms and spices and cook until mushrooms are brown.
7. When the timer for the potatoes goes off, remove from oven, flip the circles over, and swap the top sheet and bottom sheets location in the oven, rotating the pans. Cook again for 15 minutes.
8. Once mushrooms are brown, add the garbanzo beans and cook until they are warm, then set aside.
9. When everything is ready, assemble the bowls by adding the bean mixture, cabbage, carrot, kale, and sweet potatoes in little clusters in a bowl or plate (see photo).
10. Top with dressing and eat! Lasts in fridge about a week.

Notes

Lasts in fridge about a week. 

^ can sub chicken/tuna/salmon/tofu/tempeh for beans.