Garlic Tahini Buddha Bowl

Garlic Tahini Buddha Bowl

Sarah Kaminski
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 2


  • For the bowl:
  • ½ c uncooked whole not split lentils
  • ½ c uncooked quinoa
  • 1 sweet potato baked then cubed
  • ½ bunch 3-4 radishes sliced into matchsticks
  • 1 small bulb fennel sliced thin
  • 1 5-7 oz bag baby salad greens any variety
  • For the dressing:
  • 4 cloves garlic
  • ¼ c olive oil
  • ½ tsp sea salt
  • Juice of 1 large lemon OR 2 small lemons
  • 1 Tbsp tahini
  • 1 Tbsp honey


  • Preheat oven to 350*
  • Pierce potato with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.
  • While potato bakes, combine lentils & quinoa with 1 ½ c salted water & a drizzle of olive oil. Bring to a boil, & simmer until the water is absorbed. (About 15 minutes).
  • Prepare dressing by combining all ingredients in a food processor or blender until smooth.
  • Choose 2 big-ol bowls to build your Buddhas, dividing prepared ingredients equally into each dish. Dive in be so happy!
Keyword bowls
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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  1. Angelina Bruno
    September 8, 2020

    5 stars
    So tasty and super simple.

    1. September 11, 2020

      YAY! We are so glad that you loved it, Angelina. Simplicity is our goal!

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