Buddha Bowl with Kale and Edamame

Simple Buddha Bowl recipe with kale, edamame, fig and a creamy tahini dressing.

This simple little green and purple Buddha Bowl makes a wonderful light and fresh meal. Sweet figs, crunchy edamame, lemony kale, fresh sprouts and a creamy sweet mustardy tahini dressing are so good together! It’s raw, vegan, gluten-free, extra healthy and super delicious, everything you’ve ever wished for! 😉 

As I’ve mentioned it before, I always have an extreme amount of produce at home. Mainly I need them for recipes, but I also use them as decoration in the background for food photos. I came up with a few creative options to handle that amount of food, I freeze and ferment a lot, make jams and sauces, give food to friends, and sometimes make the craziest recipes from random leftovers. However there are days when I just can’t bother thinking of a recipe. And on those days I always go for buddha bowls and salad bowls.

Pasta recipes used to be my biggest leftover-savers, but after a shockingly large amount of pasta recipe I had to photograph a few months ago, I feel like I need a bit of pasta-detox nowadays (meaning I only eat pasta about twice a week and not 10 times, as before). So yes, at the moment I prefer to just throw together random things in a bowl, drizzle it with one of my favourite dressings, like tahini, mustard, tzatziki, caesar, apple, or avocado, and be happy!

I could tell you that this combination today is one of my favourites and how it’s the perfect combo of fruits and veggies, but the truth is that it’s just one of those leftover-savers. But of course this doesn’t mean it would be any less delicious, oh no! It’s pretty awesome, so try it!

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Buddha Bowl with Kale and Edamame

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 15 mins
• Yield: 2 1x

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Ingredients

Units USM Scale 1x2x3x

• 4 figs
• 1 red onion
• 1,5 cups of frozen edamame
• 1/2 cup of sprouts (I used radish sprouts here)
• 4 cups of shredded kale
• 1/2 lemon, juice
• salt, pepper

For the dressing

• 1/2 lemon, juice
• 2 tbsp tahini
• 1 tsp mustard
• 1 tsp maple syrup
• 1 clove of garlic
• salt, pepper

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Instructions

1. Slice figs and red onion thinly.
2. Prepare edamame according package instructions. I usually just rinse it under warm water to thaw.
3. Add shredded kale to a large bowl, drizzle with lemon juice and add a pinch of salt and pepper. Massage kale for a few minutes.
4. For the dressing whisk together lemon juice, tahini, mustard, maple syrup and minced garlic. Adjust consistency with a few tablespoons of water, and season with salt and pepper.
5. To serve divide veggies and fruits between 2 bowls and drizzle with tahini dressing. Enjoy!

• Prep Time: 15 mins
• Category: Salad
• Cuisine: Vegan