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Spring Buddha Bowl with Creamy Turmeric Dressing
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5 from 2 votes

Spring Buddha Bowls with Creamy Turmeric Dressing

Full of fresh spring veggies, this bowl is loaded with flavor and nutrients. Add a big dollop of turmeric dressing to round out the dish.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: main dish
Servings: 2
Author: Lindsey Johnson

Ingredients

For buddha bowl:

  • 2 tablespoons olive or avocado oil
  • 2 cups broccoli florets
  • 2 cups asparagus trimmed and cut into 2" pieces
  • 8 baby golden or red potatoes washed well and sliced
  • 1 cup sliced carrots
  • 1 8-ounce package tempeh, thinly sliced
  • Sea salt and black pepper for seasoning

For serving:

  • 1 cup cooked sorghum or other whole grain
  • 2 cups baby spinach
  • 1/4 cup green onions thinly sliced

For Creamy Turmeric Dressing:

  • 7 ounces full-fat Greek yogurt
  • 2 tablespoons tahini
  • Juice of 1 large lemon
  • 1 garlic clove minced
  • 1 teaspoon dried turmeric or 1 tablespoon freshly grated turmeric
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne

Instructions

  • Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  • Arrange the vegetables and tempeh (or other protein of choice) on the baking sheet. Drizzle evenly with the oil and season well with sea salt and pepper. Place in oven and roast for 18-20 minutes, or until veggies are tender and just beginning to brown. (Note that if your asparagus is very thin, you'll want to add it to the pan halfway through the cooking time so it doesn't overcook.)
  • Meanwhile, prepare the Creamy Turmeric Dressing. Stir together all of the ingredients. Taste and add more salt or pepper, to taste. Set aside.
  • To serve, place 1/2 cup of sorghum and 1 cup of spinach into two shallow serving bowls. Divide the veggies and tempeh between the bowls. Spoon a big dollop of the Creamy Turmeric Dressing on top and serve immediately.
  • Yield: 2 large servings

Notes

Substitute tempeh with chicken, chickpeas (add to sheet pan during last 5-7 minutes of roasting), fish, or tofu.