Today we’re breaking down one of my favorite go-to dishes, the Buddha Bowl.  A classic Buddha Bowl typically consists of 5 parts:

  1. Whole grains/starch (rice, quinoa, sweet potatoes)
  2. Greens (kale, collard greens, chard, spinach)
  3. Legumes (tofu, beans, lentils)
  4. Sauce (tahini, cashew)
  5. Extras (picked or fermented food (i.e. kimchi, sauerkraut), hot sauce)


When you prepare the grains, potatoes and sauce ahead of time Buddha Bowls are easy to throw together.  For this recipe, I used both rice and sweet potatoes, because I couldn’t decide between the two.  But, you can use one or the other if you prefer.  Also, the tofu is ready-to-eat out of the package.  So, if you want to skip the browning step you can.  You can also substitute tofu for beans if you have a  soy allergy.  The sauce takes minimal time to prepare and it’s also great on salads.  And the extras are just that, extras!   They’re meant to add more flavor and spice, but they’re not mandatory.  You have a lot of creative license when it comes to these delectable Buddha Bowls.  Think of this as a rough outline.  Take what you like, get creative and enjoy the process.  Cooking is fun, especially when you enjoy it with others.  If you’re making this for your partner, kiddos, roommate or whomever, have them join in on the cooking and creating.  It’s fun for the whole family or framily 🙂



Vegan, gluten free, dairy free, refined oil free

Recipe by Jentry Lee Hull


  • Baked Sweet Potato Fries
    • 4 small or 2 medium sweet potatoes, cut into fries
    • pinch of salt
    • pinch of cayenne pepper
    • 1 tsp. garlic powder
  • Wilted Baby Greens
    • ½ cup cherry tomatoes, sliced in half
    • 2 cloves garlic, minced
    • 1-5 oz. bag Organic Baby Greens (Power to the Greens, available at Trader Joe’s)
    • ¼ cup or so of Veggie broth or water.
  • Lemon Tahini Sauce
    • ½ cup tahini
    • Juice from 1 large lemon (about 3 Tbsp. worth)
    • Juice from 1/4 orange (about 2 Tbsp. worth)
    • 1 Tbsp. apple cider or red wine vinegar
    • 1 Tbsp. maple syrup
    • pinch of cayenne, paprika and garlic powder
    • ¼ tsp. turmeric
    • ¼ tsp. pink Himalayan salt, or to taste
  • Extras
    • Cherry Peppers (spicy little guys that come in a jar, available at Trader Joe’s)
    • Kimchi (fermented Korean cabbage)
    • Hot sauce (Sriracha, habañero)



  • Rice
    • Cook rice according to package directions. It’s usually a 1:2 ratio of rice to liquid.  If you have a rice cooker, slow cooker or pressure cooker, I suggest using one of those to save on time.
  • Baked Sweet Potato Fries
    • Preheat oven to 450 degrees F.
    • Line 2 baking sheets with parchment paper.
    • Scrub and rinse potatoes. Pat dry and keep skin on.
    • Cut into uniform, fry shapes.
    • In a large mixing bowl, toss with salt and spices until evenly coated.
    • Transfer to lined baking sheets, spread out in an even layer.
    • Bake at 450 degrees F for 25-30 minutes, flipping halfway through to evenly brown on both sides.
  • Tofu
    • Remove tofu from package and cut into uniform cubes.
    • In a large, nonstick skillet over medium heat, brown tofu for 2-3 minutes then flip and brown for another 2-3 minutes.
    • Immediately proceed with the Wilted Baby Greens – see below.
  • Wilted Baby Greens
    • Using the same skillet as the tofu – keep the tofu in the pan and add cherry tomatoes. Cook the tomatoes for 2-4 minutes, to soften.
    • Add minced garlic, cook for about 1 minute.
    • Add greens and veggie broth. Reduce heat to low-medium, stir and cover.
    • After about 2 minutes, remove lid and stir. Cover again for another couple minutes until the greens are wilted, but not overcooked.  They should be a bright green in color.
  • Lemon Tahini Sauce
    • Whisk together ingredients in a small bowl until mixture is creamy and smooth. To thicken, add more tahini.  To thin, add more water.
    • Adjust seasonings to taste.
    • Store leftovers in an airtight container in the fridge for up to a week.
  • Assemble your bowl, top with sauce and extras, and enjoy!


Thrive on,

Coach Jentry



Gumsaba Outdoor Fitness Class schedule Saturday 9/10/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – Triplet Circuit 

9:30 AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Weightless Saturday