Salads & Bowls · Modern American
Rainbow Buddha Bowl with Black Beans and Lemon Tahini
Every color of the produce drawer is arranged around a lemon slice: corn, carrot, broccoli, tomato, cucumber, black beans and fluffy rice. A lemony tahini sauce poured at the table makes this a satisfying, plant-based lunch.
Test kitchen note: Blanch the broccoli for just 90 seconds so it stays crisp and bright; raw florets are too firm and fully cooked ones go limp.
Method 5 steps
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Blanch the broccoli in boiling salted water for 90 seconds, then cool under cold water. Warm the corn briefly in the same water and drain.
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Whisk the tahini with the lemon juice, a pinch of salt and 2 to 3 tablespoons water until pourable.
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Spoon the rice into the bottom center of each bowl.
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Arrange the spinach, sprouts, black beans, cucumber, tomato, broccoli, carrot and corn in wedges around the rim.
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Set a lemon slice and dill sprig in the middle and serve the tahini sauce alongside.
That is the whole pie. Enjoy every slice.
Pairs well with
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