Rainbow Buddha bowl
Based on 15 ratings
"Nothing beats this delicious beet-tahini dressing! It’s one of my favorite Buddha bowls to make, but I also love experimenting with different seasonal ingredients and discovering new combinations."
Difficulty
Easy 👌35
min.
Preparation
15
min.
Baking
0
min.
Resting
Ingredients
Servings2
180 g
black rice
2 tsp
coconut oil
2
broccoli
8 tbsp
garlic oil
½ tsp
chili
2 tbsp
sliced almonds
2
red beet (cooked)
2 tbsp
tahini
12 tbsp
water
4 tbsp
olive oil
1
lemon (juice)
2 slice
smoked salmon
1
avocado
2
egg (fried)
salt
pepper
MetricImperial
Nutrition per serving
Cal1538
Protein71 g
Fat98 g
Carb105 g
Step 1/1
What’s a healthy way of getting a balanced meal rich in protein, vegetables, grains, and good fat? Buddha Bowls! We love whipping up these colorful bowls for lunch and weeknight dinner. Here, we have nutty black rice with spicy broccoli, creamy avocado, and a soft fried egg—topped with a dressing made from all the good stuff; beet root, tahini, and lemon juice come together as a creamy, pop of color to finish off this wholesome dish. Check out the video for the full recipe!
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