Summer Watermelon Buddha Bowl

Stick to a traditional plant-based Buddha bowl and amp up the protein by adding tofu or legumes. Those that aren’t vegetarian can add a chicken or fish – both taste delicious with sweet watermelon and tangy tahini dressing. This dish is both sweet and savory and can be served for breakfast, lunch or dinner!

Serves 4


For the Citrus Tahini Dressing:

  • 3 tablespoons (45 mL) tahini
  • 1/3 cup (85 mL) fresh squeezed orange juice
  • 1/4 cup (60 mL) rice vinegar
  • 1 teaspoon (5 mL) soy sauce
  • 1 teaspoon (5 mL) freshly grated ginger
  • 1/2 teaspoon (2.5 mL) salt

For the Buddha Bowls:

  • 2 cups (500 mL) seedless watermelon, cubed
  • 4 mini cucumbers, thinly sliced
  • 1 cup (250 mL) sweet cherries, pitted and halved
  • 2 avocados, sliced
  • 2 cups (500 mL) cooked black rice
  • 1 cup (250 mL) sliced, toasted almonds


  1. Combine all the dressing ingredients in a bowl and whisk to combine. If the dressing seems thick, add a bit more orange juice or water until you reach the desired consistency.
  2. Arrange the Buddha bowls by placing evenly dividing the watermelon, cucumbers, cherries, avocados, and rice between four bowls. Sprinkle with the toasted almonds and drizzle with the dressing. Serve immediately.


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