Daytime Kitchen: Buddha Bowl

By Brittany Flowers - Daytime Blue Ridge Host

Food blogger Christina Nifong joins Natalie and Brittany in the kitchen to make a Buddha bowl.

Here's the recipe:


• 1/2 cup uncooked grain, like rice, quinoa, barley or cous cous

• 3 cups fresh leafy green, like spinach, kale, Swiss chard or collard or

beet greens

• 2 cups other vegetables. These can be anything from sautéed

mushrooms and onions to a roasted root vegetable medley to

marinated or fermented veggies such as roasted red peppers.

• 1 cup protein, think lentils, black beans, hard-boiled eggs, panroasted

tofu or even grilled chicken or fish

• Toppings (like crumbled feta, sliced almonds or a sprinkling of herbs

such as parsley or cilantro)

• 1/3-1/2 cup dressing


1 Begin by cooking your grain and protein in the best preparation style

suited for each. Set aside.

2 Chop greens into ribbons.

3 Prepare vegetables by sautéing, roasting, grilling or any other

appropriate method.

4 Stir together dressing. (See below)

5 Assemble the Buddha Bowl, starting with the grains, then greens,

then protein, then toppings. Drizzle dressing over the entire bowl.

Tahini Salad Dressing


• 1/4 cup tahini

• 1 Tbsp maple syrup

• 1/2 lemon, juiced

• 2-4 Tbsp hot water to thin


1 In a mixing bowl, pour tahini, maple syrup and lemon juice together.

Whisk to combine. Add hot water until you reached your desired

dressing consistency.

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