How to make a Buddha Bowl - Valises & Gourmandises

Buddha bowl: millet & roasted veggies with a tahini dressing

Aryane @ Valises & Gourmandises
This may just be the ultimate Buddha Bowl and it packs a punch of nutrients. Warm millet, roasted sweet potatoes, beetroot and chickpeas along with fresh greens, avocado and a delliciously creamy tahini sauce.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course, Salad
Cuisine healthy, Plant-based, vegan, vegetarian
Servings 2

Ingredients
  
1x2x3x

  • 1 cup millet uncooked
  • 2 cups water or vegetable broth
  • 1 cup chickpeas rinsed and drained
  • 1 cup diced sweet potato about half a potato
  • 1 cup peeled and diced beet root about 1 big beet or 2 small
  • 2 large handfuls of leafy green washed and dried (I used red chard)
  • Half a small red onion
  • Half an avocado
  • Pumpkin seeds or roasted hazelnuts optional
  • DRESSING
  • 3 tablespoons tahini
  • 1 tablespoon lemon juice or organic ACV
  • 1 tablespoon organic maple syrup
  • 1 garlic clove pressed
  • A pinch of Cayenne pepper
  • Warm water

Instructions
 

  • Preheat oven to 400F (200C). Cut the sweet potato and the beet in 1-inch cubes. Put chickpeas and sweet potato in a big bowl and lightly cover with about a tablespoon of olive oil. Add salt & pepper to taste. Lay on a baking sheet.
  • Put beet in the bowl and cover with a little bit of olive oil, salt & pepper. (I don’t mix the beet with the other ingredients to avoid staining.) Lay on the baking sheet along with the chickpeas and sweet potato.
  • Bake for 30 to 40 minutes. Give a good stir after about 20 minutes to ensure even cooking. *The chickpeas will likely cook faster, keep an eye on them to avoid burning.
  • Meanwhile, rinse the millet. In a medium-sized pot, bring to a boil one cup of millet in two cups of water or vegetable broth. Reduce heat, cover and let simmer for about 20 minutes. Turn off the heat, wait 5 minutes and then gently stir with a fork.
  • When everything is ready, prepare the dressing: in a small bowl, mix all the ingredient except water. Add warm water, one tablespoon at a time, until you reach desired consistency. Taste and adjust flavours. Set aside.
  • Assemble the bowls: put the greens, about 1/3 cup of millet, roasted vegetables, diced avocado, onion and seeds/nuts. Cover with sauce and enjoy.

Notes

Cook more veggies, you can reheat them during the week and save time. You can also use the leftover millet in a delicious salad.
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