The idea of a “Buddha Bowl” is truly brilliant. It’s typically composed of a ”kitchen sink” formula without the constraints of a hard-and-fast recipe. You can swap out different ingredients to make use of whatever you have on hand. It’s about finding harmony while enjoying little bites of everything. A proper bowl contains loads of textures and flavors that play happily together, enveloped in a sauce (or two, or three) to complement all of the colorful veggies, whole grains, and plant proteins that have gathered together at your table.
With that being said, it’s my pleasure to introduce to you three of my favorite sauces that will put any plant on a pedestal.
- Harissa, for the love of spice.
First up, harissa. A hot sauce with North African roots, with the general base calling for hot peppers, garlic, salt, and lots of olive oil. Spices typically include (but not limited to) coriander, cumin, and caraway seeds. Many call for different and complex blends of peppers determined by region, but this recipe keeps it simple and accessible with bell peppers and fresnos.
Want more spice in your life? Give my 5-minute Chipotle Paste a go for more chili pepper magic.
2. Lemon Tahini, for the love of creamy.
Next comes tahini. The quick and easy homemade dressing you can throw together for any weeknight meal. All you need is a bowl and a whisk. Combine all of the dressing ingredients except the water in a medium bowl, and whisk until well incorporated. Then, add water slowly, while whisking, until the consistency is pourable, but still quite creamy. Serve over any salad. If you have any reservations about dill, give the lemon pepper tahini sauce used in this recipe a go.
3. Chutney, for the love of fresh citrus and herbs.
Last, but certainly not least, chutney. It can be served alongside everything from roasted vegetables and crispy potatoes, to steamed rice, fresh flatbreads. It pairs especially well with anything that has any sort of curry profile. Use it alongside my Cashew Curry Sauce and Crispy Roasted Chickpeas to top off a sheet pan assortment for a delicious, shareable appetizer.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S