Winter Buddha Bowl with Miso Tahini Dressing

A recipe by Amelia Freer
Serves 4 10 minutes prep time 30 minutes cooking time

I’ve often thought of Buddha bowls as a vegetable and grain pick-and-mix. They combine a selection of delicious different bits and pieces, which, ideally vary in colour, taste and texture. They are a really fantastic way of using up leftovers or odd vegetables in the fridge.  I’ve given a few specific ideas here for inspiration, but feel free to be inventive and use whatever you have to hand or particularly enjoy. 

I think the key is to bring it all together with a wonderful dressing. And if you’re not familiar with tahini dressings, then I urge you to give this one a try. They are deliciously creamy and taste divine, yet also nourishing. Tahini is made from sesame seeds, and is a source of iron, calcium and unsaturated fats. It will last for about 4-5 days in the fridge and is wonderful alongside all sorts of vegetable dishes, chicken or fish so make a bit extra to have for other meals.