A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Buddha bowl is a wonderful concept and makes for a perfect meal on a hot day. In my Buddha bowl, I had brown rice, steamed cauliflower, zucchini ribbons seasoned with soy sauce and ginger, edamame beans, steamed bok choy. I seasoned with toasted black sesame seeds, togarashi, and my tahini, gochujang sauce. Recipe for the sauce is below. You can try any combinations of grains and vegetables and for protein element you can have tofu or tempeh. The sauce is versatile and you can use on sandwiches as well as with vegetables.
TAHINI – GOCHUJANG SAUCE
3 tablespoons tahini paste
2 tablespoons gochujang paste
3 garlic cloves, roughly chopped
1 tablespoon honey
1 tablespoon apple cider vinegar
¼ cup water
Salt to taste
Place all ingredients for sauce in blender. Blend to a fine sauce consistency. Taste to check for seasoning and adjust as needed.