Triumph Bowl (a sort of Buddha Bowl)
This bowl is more than a meal: it’s a love letter to nourishment, purpose, and the people who inspire healthy change. The Not So Buddha Triumph Bowl was created with the Nutrition Department at the Physicians Committee for Responsible Medicine in mind, and every ingredient reflects a trait worth celebrating. It’s comforting yet bold, vibrant but grounded, and layered with meaning (and flavor).
From protein-packed quinoa and chickpeas to the zippy beet sauerkraut and golden turmeric tahini dressing, this bowl brings balance and energy to your plate. Whether you’re fueling a long day or just need a reset meal that tastes as good as it feels, this one’s got your back.
Why You’ll Love Not So Buddha Triumph Bowl
This isn’t your average grain bowl. It’s nutrient-dense, craveable, and ridiculously easy to customize. The turmeric tahini dressing adds a warm, creamy zing that ties it all together, while the sweet potatoes and chickpeas add a satisfying bite.
It’s also quick to pull together, especially if you’re using pre-cooked ingredients. Whether you’re eating plant-based full time or just dipping a toe in, this bowl makes it easy to eat well without overthinking it. Bonus points for how pretty it looks when plated.
What You Need To Make Not So Buddha Triumph Bowl
You’ll be working with a base of hearty quinoa, massaged kale, roasted or cooked chickpeas, and sweet potatoes. There’s also avocado for creaminess, sauerkraut for tang, and pumpkin seeds for a little crunch and extra nutrients.
The turmeric tahini dressing is the magic sauce here: you’ll whisk together tahini, lemon juice, water, a bit of sweetener, turmeric, garlic powder, salt, and black pepper. Full ingredient amounts and steps are in the recipe card below.
How To Make Not So Buddha Triumph Bowl
Start by prepping your dressing. Whisk tahini, lemon juice, water, and maple syrup in a bowl until smooth. Add turmeric, garlic powder, sea salt, and black pepper. Keep whisking until it’s creamy and golden. If it’s too thick, just add a bit more water until you hit the consistency you like.
Next, layer everything into a big bowl. Start with kale or a pre-made kale salad, then add your quinoa, chickpeas, sweet potatoes, tofu, and avocado. Top it with a spoonful of beet sauerkraut if you’ve got it (adds a great pop of color and tang). Drizzle generously with the turmeric tahini dressing and sprinkle on pumpkin seeds to finish. That’s it. You’re done.
Commonly Asked Questions
Can I prep the ingredients ahead of time?
Yes. Quinoa, chickpeas, sweet potatoes, and the dressing can all be made in advance and stored in the fridge for a few days. Just assemble when you’re ready to eat.
Is beet sauerkraut necessary?
Nope. It adds flavor and visual flair, but the bowl is still delicious without it. Feel free to use regular sauerkraut or skip it entirely.
Can I use a different protein instead of tofu?
Totally. Tempeh, edamame, or even an extra scoop of chickpeas will do the trick. Choose what works for your taste and pantry.
How long does the turmeric tahini dressing last?
Stored in a sealed container in the fridge, it’ll keep for up to a week. Give it a good stir or shake before each use.
What’s the best way to massage kale?
Add a little olive oil or lemon juice and gently rub the kale leaves with your fingers for a minute or two. This softens the texture and removes bitterness.
Not So Buddha Triumph Bowl
Ingredients
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp maple syrup or agave
- 1/2 tsp ground turmeric
- ¼ teaspoon garlic powder
- 1/4 tsp sea salt
- Pinch of black pepper
- 1-2 cups massaged kale or 1 cup Only-Kale-Can-Save-Us-Now-Salad
- ½ cup cooked quinoa
- ½ cup cooked chickpeas or roasted chickpeas
- ½ cup diced and roasted or steamed sweet potatoes
- ½ cup extra firm tofu or baked extra firm tofu
- ¼ – ½ avocado peeled and sliced
- Beet sauerkraut or sauerkraut optional
- Pumpkin seeds as much as desired
Instructions
- To make the turmeric tahini dressing add the tahini, lemon juice, water, and maple syrup to a bowl and whisk until smooth. Add the turmeric, garlic powder, salt, and black pepper. Continue whisking until creamy. Adjust the water if you prefer a thinner dressing. Taste and adjust seasoning as needed.
- Add the kale, quinoa, chickpeas, sweet potatoes, and avocado to a large salad bowl. Top with beet sauerkraut, if using. Drizzle with as much dressing as you would like and sprinkle with pumpkin seeds. The remaining dressing will keep for up to a week in a sealed container in the refrigerator.