This is a great sauce for Buddha Bowls. It’s made with ingredients like tahini, extra-virgin olive oil, fresh lemon juice, nutritional yeast, maple syrup, garlic and ginger. It’s creamy, colourful and very nutritious.
The tahini I use is organic. I personally love this brand. They have organic fair-trade nut and seed butter, which are found in Canada. I think they are available in the United States too but I’m not sure.
I like my vegan Buddha bowls to be inspired from Asian flavours. After all, with a name like Buddha, it kind of have to be asian-style. I love asian food, did you know? My favorite is Japanese. What about you, any favorite asian cuisine? Thai maybe?
Although any kind of bowls can be made, to me, a buddha bowl is made with asian flavours. If it’s made with beans, rice and guacamole, it’s more just like a bowl than a Buddha bowl. I find the name to be a bit overused these days but I understand too as it’s really something trendy and a meal that many people enjoy.
I don’t know if you have ever noticed with my recipes but they are usually well combined for proper digestion and assimilation, and balanced in terms of nutrients, colours, etc. Yes, it does take some thinking but it comes naturally to me. I do that with almost every single meal.
What to put in Buddha Bowl
To be honest, the bowls I made I don’t have recipes for them. I mean, they’re kind of “fast food” to me and I make them with the ingredients I have in my fridge and the quantity I make well, it just depends on how hungry I am and how many people I feed. Sometimes I use tempeh, sometimes organic/sprouted tofu, seitan or edamame for protein. For complex carbohydrates, I like to roasted sweet potatoes, yams or carrots, or black or brown rice, quinoa or soba noodles. I also add a green vegetable like broccoli, or leafy greens like kale or collards, another vegetable that I enjoy like mushrooms, something fermented like kimchi or sauerkraut, maybe some avocado if I havent eaten an entire one at lunch already, and I top with a yummy homemade sauce, usually made with tahini (a seed that goes very well with grains).
What’s in this one?
This Buddha bowl is a combination of sautéed diced tempeh, roasted sweet potatoes, sautéed broccoli and asparagus, kimchi, avocado and the dragon sauce. I didn’t add any grains or noodles because tempeh is a complete sauce of protein and I have carbs in the sweet potatoes.
Let me know how you like the sauce. You may need to adjust the taste by adding a bit more maple syrup (or honey!) if it’s a bit on the bitter side for you. Sometimes I add gluten-free tamari in it too (and reduce the amount of water). The sauce is made in the blender only so it’s super easy to make. Once it’s done, transfer the sauce to a glass jar and store it in the fridge. It will be good for a few days. You may need to thin it with a little water as it will naturally thicken.
Dragon Sauce for Buddha Bowls
- ¼ cup tahini (sesame butter)
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil (or sesame oil - but not toasted!)
- ¼ cup nutritional yeast
- ½ cup filtered water
- 2 tablespoons maple syrup or local honey
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
- ¼ teaspoon unrefined salt
- Freshly ground black pepper
- Put all ingredients into a blender and blend until smooth.
- Use immediately or store the sauce into a glass jar in the refrigerator.
- When ready to use, you may need to add a little water to thin it out.