Alright, everybody, I have to bless you with this one! I created this meal on the spot.. very little planning was done! I love making Buddha bowls! It gives me the chance to be creative with what I currently have in the fridge. You should definitely give it a try, it’s fun!

Now let’s talk business! this buddha bowl right here… from the savory tuna fillet, smothered in dill and spices, to the super creamy tahini beets covered in garlic and spices…. I’m definitely okay eating this meal for breakfast, lunch, as a snack, dinner, and brunch…. everything. This meal is everything! Lol. Okay here’s how I made it.

STEPS ON HOW TO MAKE:

1. Boil 2 med. size beets on high for 20 min
2. Cook the wild rice (takes longer than white rice, takes about 40 min)
3. While you’re waiting for those to cook…
4. Marinate the tuna fillets in that ziploc bag for 30 min! then cook on skillet on med heat. Add fresh dill and spices. Also, toss those cherry tomatoes in there while the tuna is cooking.
5. Make that creamy beet tahini dressing! Add all ingredients into a mason jar, then shake it up and serve. No need to use a blender.
6. Cut up the mushrooms, purple cabbage, bell pepper, and tempeh.
7. I tossed the sliced tempeh in a bowl and added spices. Nothing crazy!
8. Once everything is cooked, start making that buddha bowl! Make it artsy. YOU are a beautiful artist!
9. Don’t forget to add that creamy dressing and to top it off with garnish.
10. Enjoy!
11. Share with your family and friends 🙂

Here’s the YouTube vid! Subscribe for more!

Also check out my other Super Simple Salads on my mini-series! Each are different, delicious, and super colorful.

Check out my Instagram for behind-the-scenes! Click here for direct link

Printable Recipe:

Tuna Fillet Buddha Bowl with Creamy Tahini Beet Dressing, Wild Rice, and Crispy Potatoes

From the savory tuna fillet, smothered in dill and spices, to the super creamy tahini beets covered in garlic and spices…. I'm definitely okay eating this meal for breakfast, lunch, as a snack, dinner, and brunch…. everything. This meal is everything! Lol. Okay here's how I made it.

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Print Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Buddha Bowl, Salad

Cuisine American

Servings 1 people

Ingredients

  

1x2x3x

The Buddha Bowl:

• Spring mix
• Purple cabbage
• Wild rice
• Mushrooms
• Tiny potatoes
• Bell pepper
• Tempeh
• Cherry Tomatoes
• Wild Caught Albacore Tuna (has lots of protein!)

Marinated the tune in ziploc bag with:

• olive oil
• balsamic vinegar
• sea salt/lemon pepper
• garlic powder
• smoked paprika
• lemon juice

The Creamy Beet Tahini Dressing:

• Boiled beets
• Tahini
• Olive oil
• Balsamic vinegar
• Sea salt/lemon pepper
• 3 garlic cloves, diced
• Diced cilantro

The spices/garnish

• Fresh dill
• Black/white sesame seeds
• Green onions
• Sea salt/lemon pepper
• Smoked paprika

Instructions

 

• Boil 2 med. size beets on high for 20 min
• Cook the wild rice (takes longer than white rice, takes about 40 min)
• While you’re waiting for those to cook…
• Marinate the tuna fillets in that ziploc bag for 30 min! then cook on skillet on med heat. Add fresh dill and spices. Also, toss those cherry tomatoes in there while the tuna is cooking.
• Make that creamy beet tahini dressing! Add all ingredients into a mason jar, then shake it up and serve. No need to use a blender.
• Cut up the mushrooms, purple cabbage, bell pepper, and tempeh.
• I tossed the sliced tempeh in a bowl and added spices. Nothing crazy!
• Once everything is cooked, start making that buddha bowl! Make it artsy. YOU are a beautiful artist!
• Don’t forget to add that creamy dressing and to top it off with garnish.
• Enjoy!
• Share with your family and friends 🙂

Keyword beets, tahini, tuna fillet

Tried this recipe?Let us know how it was!