Build this flavour‑packed Buddha bowl step by step – including tahini dressing & the viral Tik-Tok carrot salad!

I built the most chaotic‑in‑the‑best‑way power bowl last night: tri‑colour quinoa on the bottom, then Indian‑spiced roasted cauliflower, a spicy little Asian carrot salad, sautéed creminis, crisp green peppers, cherry tomatoes, and a handful of spinach.

Topped it with sesame sticks and a perfectly jammy soft‑boiled egg – the kind that makes you feel like you actually have your life together.

And yes… I served it in a homemade tortilla bowl. Just a spinach wrap baked into shape. Finished with my creamy garlic lemony tahini dressing!

There’s a few elements to this Buddha Bowl, but it will definitely make at least 2 or 3 of them, (if you can resist not eating it all at once!)

Carrot Salad (TikTok‑Viral Style)

Ingredients

• 4 large carrots
• 1 shallot, finely diced
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Zest and juice of 1 small lemon
• 1 tablespoon toasted sesame seeds
• 2–3 tablespoons chopped fresh cilantro

Instructions

1. Peel the outer layer off the carrots and discard.
2. Continue peeling the carrots into long ribbons and place them in a bowl.
3. Finely chop the shallot and cilantro; add both to the bowl.
4. Add the sesame oil, soy sauce, rice vinegar, lemon zest, lemon juice, and sesame seeds.
5. Toss everything together until the carrots are fully coated.
6. Serve immediately or chill for later.

Notes

• Leftovers keep well in an airtight container in the fridge for a few days.
• Fresh cilantro gives the best flavour – if you’re not a cilantro person, use parsley.
• If you don’t want to peel the carrots into ribbons, julienne them instead.
• Add chili crisp, sriracha, or red pepper flakes if you want a spicy kick.

Easy Oven‑Roasted Cauliflower (With Optional Curry Twist)

This roasted cauliflower is one of those back‑pocket sides you can make any night of the week. Simple ingredients, big flavour, and totally customizable – especially if you love Indian spices as much as I do.

Ingredients

• 1 medium cauliflower, cut into small florets or ½” steaks
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter, melted
• ½ tsp garlic powder
• ½ tsp salt (or to taste)
• ¼ tsp paprika
• ¼ tsp black pepper
• ½ tsp vindaloo curry powder & 1/2 tsp of turmeric (optional – but incredible if you love Indian spices)

Instructions

1. Preheat

Heat the oven to 425°F and line a rimmed baking sheet with parchment for easy cleanup.

2. Slice

Cut the cauliflower into traditional florets or slice the head into ½” steaks, breaking them into even, bite‑sized pieces. Flat sides = more caramelization.

3. Season

Place the cauliflower in the center of the baking sheet. Drizzle with olive oil and melted butter, then toss to coat.

In a small bowl, mix the garlic powder, salt, paprika, pepper, and vindaloo curry powder if using. Sprinkle over the cauliflower and toss again until everything is evenly coated.

4. Roast

Spread into a single layer and bake for 15–20 minutes, until golden and crisp at the edges.

• Smaller pieces: 15–20 minutes
• Larger florets: 20–25 minutes

Bake time depends on size and how caramelized you like it.

Air Fryer Option

Skip the butter and use 2–3 Tbsp olive oil. Air fry at 375°F for 10–15 minutes, shaking every 5 minutes until tender and golden.

Toasted Quinoa with Roasted Garlic

This is the kind of simple, flavour‑forward side dish which works amazing in every Buddah bowl! Cooking the quinoa in chicken stock gives it depth, but you can absolutely use water if that’s what you’ve got. Toasting the rinsed quinoa in a little oil brings out its nutty flavour, and the roasted garlic at the end makes it taste way fancier than the effort it takes.

Ingredients

• 1 cup quinoa, rinsed in a fine‑mesh sieve
• 2 cups chicken stock Optional: use water instead – still delicious
• 1 whole roasted garlic bulb
• 1-2 tsp oil (olive or avocado)
• Salt and pepper, to taste

Instructions

1. Roast the garlic If you haven’t already, slice the top off a whole garlic bulb, drizzle with oil, wrap in foil, and roast at 400°F for 35-40 minutes until soft and caramelized. Set aside.

2. Rinse the quinoa Place quinoa in a fine‑mesh sieve and rinse under cold water until the water runs clear. This removes bitterness.

3. Toast it Heat 1-2 tsp oil in a medium pot over medium heat. Add the rinsed quinoa and cook, stirring constantly for about 1 minute, until it smells nutty and lightly toasted.

4. Add liquid Pour in the chicken stock (or water). Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

5. Steam Turn off the heat and let it sit, covered. Fluff with a fork.

6. Finish with roasted garlic Squeeze the soft roasted garlic cloves out of the bulb and mash them gently into the warm quinoa. Season with salt and pepper to taste.

How to Make a Homemade Tortilla Bowl

(Using a metal form OR an upside‑down bowl)

1. Preheat and Prep
Heat the oven and prepare your tortilla so it crisps evenly.

Preheat oven to 375°F (190°C)

Brush both sides with oil and the mold or bowl (olive, avocado, or neutral)

2. Choose Your Mold
Use a metal tortilla bowl mold or an upside‑down oven‑safe bowl.

Metal mold: Place tortilla inside and press gently to shape

Upside‑down bowl: Flip a small oven‑safe bowl upside down and drape tortilla over it

Press folds so they stay in place

3. Bake Until Crisp
The tortilla needs time to dry out and hold its shape.

Place mold or bowl on a baking sheet

Bake 10–14 minutes until golden and crisp

If edges brown too fast, tent lightly with foil

4. Cool and Release
Cooling helps the bowl firm up fully.

Remove from oven and let cool 5 minutes

Lift tortilla bowl off the mold gently

It will crisp further as it cools

Tips for Perfect Tortilla Bowls
Use large flour tortillas (10-inch works best).

For extra flavour, sprinkle paprika, chili powder, garlic powder, or everything bagel seasoning before baking.

Want it sturdier? Brush with a mix of oil + a tiny bit of lime juice.

For spinach or tomato wraps reduce bake time by 1–2 minutes – they brown faster.

Sautéed Crimini Mushrooms (With Garlic or Shallots)

What you need

• 2 cups crimini mushrooms, sliced
• 1–2 tbsp olive oil or butter (or a mix)
• 2 cloves garlic and/or 1/2 small shallot, finely minced
• Salt & pepper
• Optional: splash of soy sauce or tamari, squeeze of lemon, pinch of chili flakes, or a drizzle of sesame oil at the end

How to do it

1. Get the pan hot – medium‑high. Mushrooms need heat to brown, not steam.
2. Add oil, then the mushrooms. Spread them out so they have space. Don’t stir for 2–3 minutes so they get colour.
3. Stir and keep cooking another 3–5 minutes until golden and reduced.
4. Clean out the pan so it doesn’t burn then add garlic and/or shallots and cook 60 seconds or until fragrant. Shallots take longer so start with them if you’re doing both. Try not to burn the garlic.
5. Season with salt and pepper.
6. Optional flavour boost:
   • A tiny splash of soy/tamari for umami
   • Lemon for brightness
   • Chili flakes for heat
   • Sesame oil for a Buddha‑bowl finish

Tahini Dressing (Buddha‑Bowl Friendly)

Ingredients

• ¼ cup smooth, runny tahini
• 3 tbsp water (plus more if needed)
• 2 tbsp fresh lemon juice
• 2 tbsp extra‑virgin olive oil
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1 small garlic clove, grated
• ¼ tsp sea salt

Instructions

1. In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.
2. If it’s too thick, add more water ½ tablespoon at a time until it reaches a drizzle‑friendly consistency.

Notes

• Use smooth, runny tahini for the best texture.
• Tahini thickness varies by brand

Jammy aka “Soft Boiled” Eggs

Ingredients

• Eggs
• Water
• Ice (for an ice bath)

Instructions

1. Bring a pot of water to a full boil.
2. Gently lower the eggs in with a spoon.
3. Set a timer for 7 minutes for that perfect jammy center. I find that mine turn out better at 8min on my stove. So make a few and take one out at 7min – if it’s too runny then take one at 8min. You’ll get to know your stove with this little experiment!
4. While they cook, prepare a bowl of ice water.
5. When the timer goes, transfer the eggs straight into the ice bath for at least 2 minutes to stop the cooking.
6. Peel and slice in half

Assembling the Buddha Bowl!

Now that you have everything ready – you can take all of your yummy ingredients and pop it in your homemade tortilla or skip it and use just a regular bowl.

I like to add some raw veggies like green peppers cherry tomatoes and spinach.

Next I sprinkle on some sesame seeds and toasted sesame sticks along with a drizzle of sesame oil.

I put my dressing on the side in a little dish and sprinkle on some sumac.

I prefer spooning a little dressing over my bowl as I’m eating or you can just drizzle it on before serving.

Get creative and have fun with your Buddha Bowls! Let me know if you tried this recipe! Namaste!