Buddha Bowl


Gluten Free Vegan Kale Salad | Buddha Bowl | Dairy Free | Hearty Salad | Dinner Salad


Tahini Sauce

  • ¼ cup tahini sauce
  • ½ cup olive oil
  • ½ cup water
  • 1 – 2 Tbsp of fresh lemon juice, to taste
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp of oregano
  • ¼ teaspoon cayenne pepper
  • ½ garlic clove, minced



  • 1 15.5 oz can of chickpeas, drained and patted dry
  • ½ tsp of chili powder
  • 1 tsp cumin
  • Dash of salt, to taste
  • Dash of pepper, to taste
  • ½ garlic clove, mice (Hey, you could use the other half from the tahini sauce!)


Sweet potatoes

  • 1 medium sweet potato, cut into cubes, skin left on
  • ½ tsp salt
  • ½ tsp pepper


Bowl base:

  • 2 bunches kale
  • Handful of grape tomatoes
  • Salt and pepper to taste



  1. Cut the sweet potato into cubes – throw on skillet with cooking oil and low medium heat along with salt and pepper
  2. Cover the sweet potatoes and stir every couple of minutes, cook until soft (about 10 minutes)
  3. Prepare the tahini sauce by putting tahini, water, olive oil, and lemon juice in a bowl and stirring until all mixed together
  4. Add in the minced garlic and whisk together until smooth
  5. Drain and dry your chickpeas and throw into a skillet on medium heat with cooking oil
  6. Add the spices to your chickpeas and cook about 8 minutes, stir every few minutes
  7. Add the fresh minced garlic to the chickpeas and cook another 2 minutes
  8. Rinse the kale and peel into small bunches, removing the mid stem
  9. Throw everything into a bowl
  10. Top with grape tomatoes and tahini dressing

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