Orzo Buddha Bowl With Orange Tahini Vinaigrette

Summer may be almost over, but for everyone in San Diego, the local summer is just beginning. For that reason, I wanted to create a yummy late summer recipe that is still light but packed with lots of summer veggies. This vegan gluten-free Orzo Buddha Bowl is just that!

The bowl consists of cooked gluten-free orzo pasta, which serves as a satisfying base. Topped with lightly roasted corn kernels, diced zucchini, roughly chopped kale, diced tempeh (or tofu), and whole asparagus, and garnished vegan ricotta and an tangy orange tahini vinaigrette. All these flavors are beautifully balanced together to create your next go to lunch.

This orzo bowl is:

• dairy free

• plant based

• gluten free (if you use gf orzo)

• packed with plant protein

• great for serving family/platter style

Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this amazing recipe!

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Serves 3-4:

The Goods:

• 1 package gluten free orzo pasta, cooked to package instructions

• 1 package vegan ricotta

For the roasted veggies:

• 2 corn on the cob, kernels removed

• 1 large zucchini, diced

• 1 bunch kale, stems removed and roughy chopped

• 1 block tempeh, diced (or 1 block tofu, drained, pressed, and cubed)

• 1 small bunch asparagus, whole

• 2 tbsp olive oil

• 1 tsp salt

• 2 tsp sumac

• 1 tsp granulated garlic

• 1/2 tsp black pepper

• 1 lemon, juiced

For the dressing:

• 1/2 cup tahini

• 1 large orange, juiced

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp ground ginger

• 1/2 tsp black pepper

• 1 tbsp agave

The Method:

1. Preheat oven to 425.

2. Heat a large soup pot filled with salted water for the orzo. Cook the orzo to package instructions. Set them aside.

3. Add all the veggies onto a sheet pan lined with parchment paper and sprinkle all the seasonings and lemon juice over the top. Stir everything up until everything is coated.

4. Bake at 425 for 15 minutes, then shake it up and bake for another 5 minutes. When the veggies are cooked, remove from the oven and set aside.

5. As the veggies are cooling, grab a small mason jar and add all your dressing ingredients and stir with a fork. Set aside.

6. To serve, you can serve family style by adding all the cooked orzo onto a large platter with edges, then top with all your cooked veggies and dollops of vegan ricotta. When it’s time to serve, pour your dressing over the top and stir with two mixing spoons.

7. Enjoy immediately while still warm.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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