Buddha Bowl with Orange Tahini Dressing 

Buddha Bowl with Orange Tahini Dressing 

Makes: 4 servings


For the Orange Tahini Dressing: 

  • 1/2 cup (125ml) Florida Orange Juice 
  • 1 large carrot, peeled and chopped  
  • 1/4 cup tahini  
  • 1 tablespoon apple cider vinegar 
  • 1 tablespoon soy sauce 
  • 2 teaspoons grated fresh ginger 

For the Buddha Bowl: 

  • 180 grams buckwheat soba noodles 
  • 2 teaspoons oil  
  • 1 package (200 grams) halloumi, cut in 1/2-inch slices 
  • 1/2-pound (225 grams) baby bok choy 
  • 1 1/2 cups shredded purple cabbage*  
  • 1 large carrot, shaved, grated, or thinly sliced*  
  • 1 cup shelled Edamame 
  • 1 avocado, sliced 
  • 2 tablespoons hemp hearts (optional) 


Prep TimeCook TimeTotal Time
20 minutes15 minutes35 minutes
  1. Add orange juice and carrots to a small saucepan and boil until tender, about 5 minutes. 
  1. Add carrots with the juice to a blender, along with tahini, vinegar, soy sauce, and ginger. Blend until smooth, adjusting thickness with more juice or water to taste.  
  1. Boil soba noodles according to package directions until tender. Drain and rinse to ensure noodles don’t stick together. Toss with 1/4 cup of sauce and set aside.  
  1. While noodles are boiling, heat frying pan with oil over medium-high heat. Cook halloumi until golden, about 2 to 3 minutes per side. Remove and set aside.  
  1. In the same pan, sauté bok choy until tender. Remove and set aside.  
  1. Arrange bowls with soba noodles, halloumi, bok choy, cabbage, shaved carrots, edamame and sliced avocado. Pour dressing over, and sprinkle with hemp hearts to serve. 


  • Cabbage and carrots are served raw in this recipe, you may also sauté these ingredients if preferred.