Green Tahini Summer Buddha Bowls
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A summer version of the healthy Buddha bowl cooked on the stove and topped with fresh herb-packed green tahini.
  • 1 T extra virgin olive oil (EVOO)
  • 1 medium zucchini, quartered and sliced thin
  • 1 ear sweet corn, kernels cut from the cob
  • 1 15 oz. can chickpeas, drained
  • ½ medium red onion, diced
  • 2 c kale (I used purple kale), chopped
  • 2 cloves garlic, minced
  • ½ t cumin
  • 1 t salt
  • ½ t black pepper
Green Tahini
  • ¼ c tahini paste
  • 4 T lemon juice (about the juice of 2 lemons)
  • 1 c fresh packed herbs, any combination of chives, dill, mint, parsley, cilantro, basil, etc.
  • 1 t salt
  • ¼ t ground black pepper
  • 2-4 T water*
  1. To prepare the green tahini add all ingredients to a food processor. Start with 2 T of water, adding more as needed. Blend the tahini sauce until smooth. Set aside.
  2. Heat the olive oil in a large skillet to medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini and corn, sauté until soft, about 5 minutes.
  3. Add the chickpeas, salt, pepper, and cumin. Sauté for another 3-5 minutes. Stir in the kale and cook until soft. Remove from heat and serve topped with green tahini sauce.
Recipe by The Mexitalian at