Buddha Bowls with Turmeric-Tahini Sauce

Prep Time:

Cook Time:

Serves: 4


  • 4-6 cups chopped kale (about 1 large bunch or 1 pre-cut bag/box)

  • 1/2 teaspoon chili powder

  • 2 avocados, halved and sliced

  • Olive oil

  • Salt and pepper, to taste

  • 1/4 cup tahini (sesame seed paste)

  • Juice from 1 lemon

  • 1 tablespoon pure maple syrup

  • 2 garlic cloves, finely minced

  • 1 1/2 teaspoons dried turmeric

  • 2 tablespoons water

  • 1 pouch of Green Valley Basmati Rice

  • 1 can of Green Valley Garbanzo Beans


  1. Microwave the basmati rice according to the directions on the pouch. Set aside to cool.

  2. Whisk all sauce ingredients in a bowl or jar and set aside.

  3. Drizzle the chopped kale with 1 tablespoon of olive oil and season with salt and pepper. Massage the kale by squeezing it with your hands for one minute to make the greens tender.

  4. In a small bowl, toss the drained garbanzo beans, small whole beets, and corn with 1 teaspoon olive oil, 1/2 teaspoon chili powder, and salt and pepper to taste

  5. Assemble the bowls by dividing the rice and kale evenly as the base. Top with the seasoned garbanzo beans, corn, beets, and avocado.  Drizzle with the turmeric-tahini sauce.

  6. Notes: Any vegetables can be added to or substituted in this dish—it’s the perfect “clean out the fridge” meal!

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.