Teff Buddha Bowl
This vegan Buddha bowl recipe is chock-full of textures and colors, sure to please your eyes ahead of your palate. The addition of garbanzo beans and teff grain adds the protein punch you need to make it through the day. And the lemony tahini dressing pulls it all together. Make this recipe ahead of time and have a week's worth of lunches to look forward to!
Author: Edgar Castrejon, EdgarRaw
- 1½ cups of Maskal Teff® grain (ivory or brown)
- 1 can of cooked chickpeas (rinsed and drained if canned)
- 2 broccoli heads, chopped (about 3 cups)
- 2 medium sweet potatoes, chopped (about 3 cups)
- 4 tablespoons avocado oil, divided
- 4 tablespoons fresh lemon juice, divided
- 2 tablespoons tamari or soy sauce
- 4 tablespoons apple cider vinegar, divided
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon garlic granules
- 1 tablespoon oregano
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 3 cups kale, finely chopped
- 3 cups purple cabbage, finely chopped
- 2 cups cherry tomatoes, cut in half
- ¼ cup dill, finely chopped
Lemon Tahini Dressing
- ⅓ cup tahini (sesame seed butter)
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 1 teaspoon maple syrup
- 1 teaspoon garlic granules
- 2 teaspoon cumin powder
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt
- dash of black pepper
- Pre-heat oven at 350°F.
- In a medium-sized pot add teff grain and 3 cups of water. Let this boil for 20 minutes.
- While that's cooking add chickpeas, broccoli, sweet potatoes, 3 tablespoons avocado oil, 2 tablespoons lemon juice, the tamari or soy sauce, 1 tablespoon apple cider vinegar, smoked paprika, cumin, garlic granules, oregano, ½ teaspoon salt, and black pepper to a large bowl.
- Mix well and layer on two baking sheets lined with parchment paper.
- Bake 25 minutes or until sweet potato is fork tender. Remove from oven.
- When grain is done, remove from heat and rinse with cold water using a fine strainer since the teff is very small. Set aside.
- In a separate large bowl add the kale, cabbage, remaining 1 tablespoon of avocado oil, 2 tablespoons lemon juice, 2 tablespoons apple cider vinegar, and ½ teaspoon salt, Mix/massage for a few minutes. Set aside.
- Check the oven and make sure all veggies/legumes are cooked well. Turn off heat and set aside. Mix cherry tomatoes with the chopped dill and a dash of salt.
- To make the dressing, place all ingredients in a highspeed blender and blend until completely emulsified. The dressing should be smooth and creamy.
- Assemble bowls any way you want dividing ingredients evenly between 4-5 bowls.
- Add the dressing right before serving. Salad can be eaten warm or cold.