Rainbow Microgreens Buddha Bowl with Creamy Tahini Dressing

Plant-Powered Radiance: Rainbow Bowl with Creamy Tahini Drizzle

Ingredients :

  • ½ cup sweet potato, cubed and roasted

  • ¼ cup cooked chickpeas

  • ¼ avocado, thinly sliced

  • 3–4 cherry tomatoes, on the vine or halved

  • 3–4 slices watermelon radish

  • ¼ cup shredded red cabbage

  • ¼ cup yellow bell pepper, sliced

  • 1–2 leaves green leaf lettuce

  • 2 tbsp radish microgreens

  • 2 tbsp microgreens

  • Fresh ground pepper, to taste

Creamy Tahini Dressing:

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 tsp maple syrup

  •  1 clove garlic, minced

  • 1–3 tbsp water (to thin)

  • Salt, to taste

  • Whisk together until smooth.

Instructions:

  • Roast the sweet potatoes: Toss with olive oil, salt, and roast at 400°F (200°C) for 25–30 minutes until tender.

  • Assemble the bowl: Start with a base of green leaf lettuce. Arrange each ingredient in its own section: roasted sweet potatoes, chickpeas, tomatoes, watermelon radish, shredded cabbage, bell pepper, and avocado slices.

  • Add microgreens: Top generously with a mix of radish and purple kohlrabi (or broccoli) microgreens for flavor and color.

  • Drizzle with dressing: Spoon tahini dressing over the veggies and finish with fresh ground pepper.

  • Serve immediately, optionally with a wedge of lemon on the side.

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