These 5 Buddha Bowl Sauces are all Whole30 compliant and literally good on everything you can think of! These different dressings are perfect for any kind of Buddha bowl, roasted vegetables, and meats. Never be bored again!
| Whole30 + Paleo + vegan + gluten free + dairy free |
Yup, all these sauces are Whole30 so you never have to wonder what the heck to put on top of your Buddha bowl.
I know how it goes – you’ve got all these vegetables primed for roasting, meat or fish to go alongside it, leafy greens, and even sprouts to top it all off. But when it comes to dressings and sauces… um… does anyone else get tired of making the same sauce over and over again?
As much as I love a fabulous basic tahini sauce, things just need to be shaken up from time to time!
Enter Buddha Bowl Sauces. 5 of them.
Actually, there’s more than 5, but I’ll let you check out these few on your own:
- Green Tahini Sauce (part of this easy Weeknight Za’atar Chicken)
- Creamy Chipotle Cashew Dressing (on top of a kickass Vegan Kale Taco Salad)
- Miso Tahini Dressing
- Avocado Dill Dressing (drizzled over a Bagel & Lox Salad!)
- Butternut Squash Hummus
These 5 Buddha Bowl Sauces are just a tad different. And the most time-consuming part of the entire thing is roasting the cauliflower florets for the hummus. But you can have all these other sauces made by the time the cauliflower is done!
Here’s the line-up:
- Smoky Roasted Red Pepper Muhammara
- Creamy Roasted Cauliflower Hummus
- Jalapeno Avocado Goddess Sauce
- Chipotle Citrus Tahini Sauce
- Almond Butter Curry Sauce
How to use these Buddha Bowl Sauces
This is a chunky dip made from roasted red peppers (I used jarred ones from Trader Joe’s, but feel free to roast your own peppers), toasted walnuts, and smoked paprika. Traditional muhammara calls for pomegranate molasses, but here I’m going to use honey since it’s readily available. If you’re following a Whole30 diet, just add 1 softened date and that should do the trick!
Muhammara is a great topping for:
- Buddha Bowls with roasted cauliflower, roasted red onion, and really any other veggies of your choice.
- Mediterranean-seasoned chicken with cauliflower rice and a tomato-cucumber salad
- Chickpeas, lentils, & grains
- Grilled poultry
- As a dip with pitas or grain-free crackers
ROASTED CAULIFLOWER HUMMUS:
You guys know I love my hummus. Actually, I usually skip salad dressing and opt for plain hummus instead! But instead of using chickpeas like traditional hummus, this recipe calls for roasted cauliflower to keep it Whole30.
Roast the cauliflower at 400 F for 30 minutes, until golden and lightly charred. Once it cools down (which doesn’t take very long), add it to a food processor with the rest of the hummus ingredients. Puree, puree, puree! It will become smooth and creamy, but may take several minutes!
Use this Cauliflower Hummus…
- In place of salad dressing
- Alongside Shawarma Chicken
- With a giant bowl of roasted veggies like Brussels sprouts, carrots, squash, onion, red pepper, etc.
- To dip raw veggies in!
- For entertaining
It also makes a great sauce to put on top of grilled or broiled salmon. Might I suggest a mango salsa, too?!
And shrimp tacos.
Or vegan tacos.
Or breakfast tacos!
As a spread for burgers!
CHIPOTLE CITRUS TAHINI SAUCE:
AKA my husband’s favorite thing since sliced bread.
I’ve been making some version of this tahini sauce for months now. It’s very similar to this Chipotle Cashew Sauce, but with tahini instead of cashews. Josh LOVES this stuff. I swear I make it once a week.
Use this Citrus Tahini Sauce…
- On top of anything Mexican or Latin-inspired
- Drizzled over stuffed peppers
- Over Buddha bowls with kale, grains, sweet potatoes, and other greens
- Drizzled over chicken, shrimp, or tofu tacos!
ALMOND BUTTER CURRY SAUCE:
Or, the best for last.
This stuff is totally addicting.
Made with almond butter, coconut milk, curry paste, lime juice, and a little rice vinegar, this almond butter curry sauce is the stuff of dreams.
How to use it…
- Marinate chicken in it, then grill
- Or just grill your chicken and slather this curry sauce all over!
- Drizzle over stir-fried veggies and serve over cauliflower rice
- Rice noodles, soba noodles, sweet potato noodles, zoodles…
I think that about covers it!
If you’re looking for other creative sauces, make sure to check out the recipes listed above!
Which are you most excited to try?
They’re all so addicting!!
Make sure to pin these 5 Whole30 Buddha Bowl Sauces!
Easy sauces for literally everything! Use them on roasted veggies, nourish bowls, meat, poultry, or for main meals!
- 1 head of cauliflower, chopped into florets
- 3 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 1 clove minced garlic
- 1/3 c. tahini
- 1/4 c. ice cold water
- Juice of 1 lemon
- 2 tsp. za'atar seasoning
- 2 Tbsp. cilantro, minced
- 1 (8-oz.) jar roasted red peppers
- 1 c. chopped walnuts, toasted
- Juice from 1/2 lemon
- 1 Tbsp. honey (substitute 1 softened date for Whole3o)
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 c. tahini
- Juice of 1 navel orange
- 2 chipotle peppers in adobo sauce
- 1 Tbsp. adobo sauce from the can of chipotle peppers
- 2 Tbsp. olive oil
- 2-4 Tbsp. cold water
- 1/2 tsp. salt
- 1/4 ripe avocado
- 2 Tbsp. tahini (may sub Greek yogurt)
- Juice of 1 lemon
- 1 c. fresh cilantro
- 1 jalapeno, seeds & ribs removed, finely diced
- 1 clove garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 c. full fat coconut milk, shaken
- 1/4 c. natural almond butter
- 2 Tbsp. coconut aminos
- 2 Tbsp. lime juice
- 1 Tbsp. Thai red curry paste
- 1 Tbsp. honey (either omit or substitute 1 softened date for Whole30)
- 2 tsp. sesame oil
- 1/2 tsp. smoked paprika
Preheat the oven to 400 F and line a baking tray with parchment paper. Arrange cauliflower florets on the tray; drizzle with 1 Tbsp. olive oil and season with 1/2 tsp. salt and 1/4 tsp pepper. Toss with your fingers. Roast at 400 F for 30 minutes, flipping halfway. Remove and cool.
Once cooled, add the cauliflower to a food processor. Add the remaining 2 Tbsp olive oil, remaining 1/2 tsp. salt, garlic, tahini, cold water, and lemon juice. Process 5-7 minutes, scraping down the sides, until smooth and creamy. Pour into a bowl and sprinkle za'atar and cilantro over top. Refrigerate up to 1 week.
Toast walnuts before beginning. Add the roasted red peppers, toasted walnuts, lemon juice, honey, smoked paprika, and salt to a food processor. Process, scraping down the sides as needed, until the mixture is broken down but still a bit chunky. For a smooth dip, add a drizzle of olive oil and continue to process. Refrigerate up to 1 week.
Add all ingredients to a blender or food processor; puree until smooth.
Add all ingredients to a food processor and process until smooth. If it seems too thick, add 1-2 Tbsp. water until you achieve desired consistency.
Add all ingredients into a large bowl; whisk until well-incorporated. Drizzle in wraps/lettuce wraps, pour over stir-fry, use as a dip for chicken skewers.
Calories for the hummus: 130
Calories for the muhammara: 125
Calories for the citrus chipotle tahini: 85
Calories for the avocado jalapeno goddess sauce: 50
Calories for the almond butter curry sauce: 100