Buddha Bowl with Miso Tahini Dressing


I made this meal for my sister and boy, did we love it. So many textures and flavors. It’s a little bit time consuming, but if you pace things just right, super simple.



  • 1/2 cup chickpeas, cooked and drained
  • 1/2 cup quinoa, cooked
  • 1/2 lb brussels sprouts, cleaned and halved
  • 2 medium sized beets, peeled and chopped
  • 2 baby bok choy heads, chopped
  • 1 medium sweet potato, peeled and sliced into 1/2 inch thick rounds
  • 1 medium yellow onion, sliced into 1/2 inch thick rounds
  • 1 Tblsp coconut aminos
  • 2 Tblsp Miso (I use chickpea miso because I’m sensitive to soy)
  • 2 Tblsp olive oil
  • 1/4 cup water
  • sea salt
  • green onion, sliced for topping


  • 2 Tblsp tahini
  • 2 Tblsp Miso
  • 2 Tblsp coconut aminos
  • 1/2 lemons worth of juice
  • 1/2 tsp sea salt

Blend dressing together. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Mix together coconut aminos, miso, water, and a pinch of salt. Place onion slices in a shallow pan. Pour sauce over and roast for 1/2 hour.

Toss brussels sprouts in olive oil and sea salt. Pour onto cookie sheet and roast for 20 minutes to a half hour.

Par boil the slices of sweet potatoes. When just beginning to get tender, place on a cookie sheet and roast for 15 minutes.

Rinse pot from sweet potatoes, fill will water and beets and simmer until just tender.

Saute’ baby bok choy in 2 Tblsp water and 1 Tbsp coconut aminos. Sprinkle with a pinch of salt.

When everything is cooked through, layer into a bowl and drizzle with dressing. Top with green onions.


4 thoughts on “Buddha Bowl with Miso Tahini Dressing

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