Buddha Bowls with Turmeric-Tahini Sauce

Prep Time:

Cook Time:

Serves: 4


  • 2 Cups of cooked rice

  • ¼ cup tahini (sesame seed paste)

  • 1 tablespoon pure maple syrup

  • Juice from 1 lemon

  • 2 cloves garlic, finely minced

  • 1 ½ teaspoons turmeric

  • ½ teaspoon chili powder

  • 4 cups chopped kale (about 1 large bunch)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 1 15oz can or pouch Green Valley Organic Garbanzo Beans, drained and rinsed

  • 1 15oz can cut Beets

  • 1 15.25oz can Green Valley Organic Whole Kernel Sweet Corn, drained

  • 2 avocados, halved and sliced

  • 2 tablespoons water


  1. In small bowl, whisk together tahini, maple syrup, lemon juice, garlic, turmeric and chili powder to form dressing. Set aside.

  2. In large bowl, drizzle kale with olive oil and season with salt and pepper. Massage kale by squeezing it with your hands for one minute to make greens tender.

  3. Add beans, beets, and corn. Mix together gently.

  4. Assemble bowls by dividing rice into 4 bowls. Add kale and vegetable mixture. Top with avocado. Drizzle dressing over top.

Final Step

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