Buddha Bowl with Ground Taco Walnut Meat and Tahini Sauce

Buddha Bowl with Ground Taco Walnut Meat More Life

Prepare yourself for one super flavourful, simple bowl.

I recently did a poll of my Instagram page to find out which recipe people wanted first. It was between this bowl and muffins. And if you can believe it, this bowl won. Yes, this bowl looks mouth watering ( and I assure you it is!), but it won against muffins. And that’s amazing. Seriously.

This bowl was created on a whim one night. I wanted a vegan dish that was full of flavour. And oh goodness did it deliver.

This portion is created for 4-6 servings, to either eat as a family or to create and devour over a week. Feel free to half the portions listed if it makes more sense to you.


  • 1/2 cup coconut oil, divided

  • 2 sweet potatoes, cut into thin rounds

  • 2 heads of broccoli, cut into florets

  • 2 cups of brown rice and quinoa mix (I used TruRoots, however brown rice or quinoa would work as well)

  • 4 cups water

  • 6-7 leaves of kale, stems removed and ripped into smaller pieces

  • 1.5 cup walnuts

  • 1 tsp garlic powder

  • 1/2 tsp cumin

  • 1/2 tsp smoked paprika

  • 1 tbsp tamari

  • green onions for garnish

Tahini Sauce

  • 1/2 cup tahini

  • Juice of one large lemon

  • 1/2 tsp sea salt

  • 1-2 garlic cloves, pressed

  • 1/4-1/3 cups water, depending on desired consistency of sauce.


Ritual Craft More Life

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Work with herbs, oils, and food to learn how to create rituals that you can use to nourish your daily life.


  1. Preheat oven to 400 and line a baking sheet with parchment paper.

  2. Prepare rice/quinoa in a medium pot and cook according to directions.

  3. Place veggies on baking sheet and top with 1/3 cup of coconut oil. Place in the oven and once oil has melted, pull out and toss veggies making sure all are covered in oil. Continue cooking for 35 minutes, tossing one more time half way.

  4. While veggies and rice cook, prepare walnut meat. Using a food processor, add walnuts, garlic powder, cumin, smoked paprika and tamari. Blend on low with the S blade until walnuts are ground and spiced, approximately 30 seconds. Careful not to blend for too long as you’ll make spaced walnut butter ;). Scrape out of container into a bowl and place to the side.

  5. Once veggies and rice are done cooking, prepare kale. Heat a medium frying pan with remaining coconut oil. Add kale once oil has melted and stir kale in the oil. Continuously stir until the kale is bright green and slightly wilted, about 2 minutes. Remove from heat.

  6. Now make the sauce! In a medium sized bowl, add all the ingredients and whisk together. Add more or less water depending on how thick or thin you want your sauce to be.

  7. Time to prepare bowl! Place rice/quinoa, sweet potatoes, broccoli, kale, and walnut meat in a bowl. Season with sea salt and drizzle sauce over top (don’t be shy!). Top with chopped green onions. Dive in.

  8. Leftovers last for one week covered in the fridge.

Buddha Bowl with Ground Taco Walnut Meat More Life
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