Pin It Miso-Tahini Veggie Buddha Bowls with Pickled Radish are my answer to those days when I crave a nourishing and vibrant meal yet want something that comes together with little fuss. These bowls are loaded with colorful veggies, hearty grains, and a creamy umami-packed dressing that ties everything together. They are as satisfying to look at as they are to eat.
This bowl came together one busy weeknight when all I had were fridge odds and ends and my favorite jar of tahini. Now it is my go-to lunch for getting back on track after travel or busy weekends.
Ingredients
- Cooked brown rice or quinoa: The hearty whole grain base soaks up the creamy miso-tahini dressing beautifully. Go for short grain brown rice for the best texture.
- Chickpeas or edamame: Protein packed and great for plant based variety. If using canned chickpeas, rinse well for a fresher taste.
- Mixed salad greens: Freshness and crunch. Arugula or baby spinach hold up well under dressing.
- Roasted sweet potato or carrots: Adds sweetness and earthiness. Choose firm, unblemished roots for best flavor.
- Pickled radishes: Pops of acidity that cut through creamy elements. Use small, crisp radishes for easy slicing.
- Cucumbers and shredded red cabbage: Crunch and color. Seek out heavy cucumbers with smooth skins and bright purple cabbage for highest crunch.
- Avocado: Creamy slices balance the punchy dressing. Look for avocados that yield gently to pressure but are not mushy.
- Miso-Tahini Dressing: White or yellow miso provides depth, while tahini adds richness. Opt for smooth, pourable tahini and mild miso for best results.
- Toasted sesame seeds: Finishing touch that adds flavor and texture. Lightly toast seeds in a dry skillet until fragrant.
Instructions
- Cook the Grains:
- Rinse brown rice or quinoa thoroughly under cold water to remove excess starch or bitterness. Cook in plenty of water until tender yet slightly chewy. Drain well and fluff with a fork. Let cool to room temperature before assembling bowls.
- Roast the Vegetables:
- Preheat oven to medium high. Cut sweet potatoes or carrots into even bite sized pieces. Toss with a light drizzle of olive oil and a sprinkle of salt. Spread in a single layer on a baking sheet and roast until edges caramelize and centers are just tender about 25 minutes. Cool before adding to bowls.
- Prep the Pickled Radish:
- Thinly slice radishes using a sharp knife or mandoline. Mix with a splash of rice vinegar and a pinch of sugar in a small bowl. Let sit at room temperature while the other ingredients are prepared stirring occasionally to soften and infuse flavor.
- Mix the Dressing:
- Whisk together tahini, miso, lemon juice, a touch of maple syrup, and water in a bowl. Keep whisking until smooth and pourable adjusting water to reach your desired consistency. Taste and adjust seasoning if needed.
- Assemble the Bowls:
- Layer cooled grains at the base of your bowl. Arrange greens, roasted veggies, cucumbers, cabbage, and avocado in loose piles or rows. Scatter chickpeas or edamame across the top. Spoon pickled radish over everything, then drizzle generously with miso-tahini dressing.
- Finish with Garnish:
- Sprinkle toasted sesame seeds over the bowl just before serving. They add a savory crunch and a touch of nutty aroma.
Pin It I am obsessed with the miso-tahini dressing and will happily eat it on anything from rice bowls to roasted veggies. Last summer my niece decided to make tiny rainbow bowls for our picnic and it turned into a new family tradition each time we gather outdoors.
Storage Tips
Miso-tahini dressing keeps well in a sealed jar for nearly a week so make a double batch for salads and grain bowls all week long. For best texture store each component separately. Avocado is best sliced fresh right before serving to prevent browning.
Ingredient Substitutions
Mix and match whatever grains and veggies you have. Try swapping brown rice for farro or barley. Roasted zucchini or eggplant makes a great stand in for sweet potato in summer and any crunchy veggie like bell pepper or snap peas works in place of cabbage or cucumber.
Serving Suggestions
Pile everything into a big shallow bowl for easy mixing and a gorgeous presentation. Top your finished bowls with fresh herbs like cilantro or basil or add a spoonful of kimchi for a fermented twist. If you are extra hungry add a soft boiled egg or a scoop of sauerkraut for extra flavor.
Cultural and Historical Context
Buddha bowls are inspired by the idea of nourishing abundance and balance often found in Buddhist traditions of gratitude and mindful meals. Whether vegetarian or not these bowls celebrate seasonal ingredients and harmony in every bite.
Seasonal Adaptations
Grilled zucchini and tomatoes shine in summer. Roasted squash and Brussels sprouts work in fall and winter. Shredded raw beets or watermelon radish add springtime color.
Success Stories
My friend tried this bowl after a long overseas trip and said it was the most refreshing meal she had all month. It is a favorite for new parents who want something healthy but quick. I also brought a tray of mini bowls to a potluck once and had people asking for the dressing recipe for weeks.
Freezer Meal Conversion
While you cannot freeze the assembled bowls each cooked component (grains roasted veggies and chickpeas) freezes beautifully in portions. Thaw in the fridge overnight and freshen up with a squeeze of lemon before assembling with the dressing and veggies.
Pin It This colorful bowl makes healthy eating effortless and fun. Tweak your ingredients and let every batch be a new adventure in flavor.
Recipe FAQs
- → What grains work best in the bowls?
Brown rice, quinoa, farro, or barley are great choices. Select your favorite grain for a hearty base.
- → How do I make pickled radish?
Thinly slice radish and soak in vinegar, salt, and a pinch of sugar for at least 30 minutes to pickle.
- → Can I swap out vegetables?
Absolutely! Try sweet potato, broccoli, carrots, or greens like spinach for extra color and flavor.
- → Is miso-tahini sauce vegan?
Yes, miso and tahini are plant-based, making this sauce suitable for vegan diets.
- → How long do leftovers keep?
Bowls keep well in the fridge for up to three days. Store sauce and pickles separately for best freshness.