WeLive Buddha Bowl with massaged kale and tahini dressing

Try this Buddha bowl with massaged kale and tahini dressing for a quick and easy weeknight dinner. It’s also the perfect party food!


Buddha bowl with massaged kale and tahini dressing photo


Eating is a social act. Whether it’s gathering your family around the table for the holidays, a birthday dinner, or a simple dinner party, meals are meant to be made and eaten together.


At WeLive, they’re expanding the family and friends community to include your neighbors.


WeLive is the housing arm of WeWork, the worldwide co-working space where I teach yoga and house my coaching business.


WeWork has been the foundation of my community since moving to Washington, D.C. one year ago. I met my boyfriend through WeWork, many of my friends work there, and I had multiple clients and collaborating partners from around the world because of their awesome network.


welive logo photo

WeLive has apartment buildings in the DC area (Crystal City, Arlington to be exact) and in NYC. Their furnished apartments and large communal spaces facilitate community and togetherness. There are constantly new events for their tenants – some educational, some wellness related (including my yoga classes), and others that are just plain fun (cocktail making class or Crab Fest, anyone?)


Healthy Cooking Classes at WeLive

But we all know that the kitchen is at the center of community (and critical for health). So the awesome community manager Alissa and I devised a plan for a healthy cooking class.


Monthly, me and 10 WeLivers (as I like to call them) cook and eat a healthy meal together. We want recipes that are easy for novice cooks, nutrition packed, and most importantly, delicious. I knew that Buddha Bowls had to be our first recipe.

welive buddha photo 2


What’s a Buddha Bowl?

Buddha bowls get their name because of their shape – they’re a bowl filled up with a hodge podge of vegetables, grains, beans, meat….any delicious, whole, unprocessed food. You fill up the bowl so much, it looks like the Buddha’s belly!


Most importantly, Buddha bowls are insanely easy to make and lend themselves well to pre-prepared food. You can use a combination of raw, cooked, and bought foods to mix and match all week.


Buddha Bowl with massaged kale and tahini dressing

This Buddha bowl with massaged kale and tahini dressing l is a particularly lovely combination.


Here’s what’s in it:

  • Quinoa and roasted chickpeas add protein
  • roasted carrots add a deep, sweet flavor, plus plenty of beta carotene
  • cucumbers and peppers add a fresh veggie crunch!
  • massaged kale to add a powerful, folate and vitamin K-filled bunch of leafy greens
  • tahini turmeric dressing that is anti-inflammatory and filling


Why Massaged Kale?

Kale is famous for it’s health and not it’s taste. Luckily, it’s super delicious when it’s prepared correctly.


Massage your kale with olive oil and salt (seriously, get in there and play with your food!) It softens up the tough fibrous parts and makes the kale delicious and easy to eat.


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Making the Buddha Bowl

Making this with the WeLivers was a huge success. We had people in charge of each aspect of the Buddha bowl, leaders in charge of the cooking timers, and we all became kale massaging masters.


The best part of the evening was when the cooking was done, and everyone got to eating. We had a communal table, and were able to chat, and just spend time together.


That is the power of food. That is the beauty of WeLive. I’m proud to be a part of it!


When you make this recipe – make sure to take a photo and tag @happyhealthysam so I can see your amazing meal!

Buddha Bowl with Massaged Kale and Tahini Dressing
Cook time
Total time
Have an indulgent breakfast treat that's still good for you! This scone/muffin hybrid is gluten-free, vegan, and high in protein so you can have an energy-filled day. WIth a quick, homemade jam, you can get all the benefits of a breakfast pastry from delicious, whole-food ingredients.
Serves: 2
  • ½ cup cooked quinoa
  • ½ cup Roasted Chickpeas
  • ½ avocado Avocados
  • 2 Roasted carrot
  • 1 cucumber
  • 1 bell pepper
  • 4 cups kale
  • 2 tbsp pumpkin seeds toasted
  • olive oil
  • salt
  • ¼ tsp cayenne pepper
  • ¼ cup tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • salt
  • pepper
  1. Rinse quinoa and cook in water over medium high height until softened (~20 minutes)
  2. On a large skillet, place canned chickpeas, salt, ~1/2 tbsp olive oil, pepper, and cayenne pepper. Roast at medium-high heat for ~10 minutes until slightly crispy and brown.
  3. Roast carrots (cut lengthwise and then into 4ths) at 425F for ~20 minutes on a baking sheet with 1 tbsp olive oil, salt, and pepper.
  4. Slice up cucumbers, bell pepper and avocado.
  5. Massage kale with a small amount of olive oil and salt.
  6. Gently toast pumpkin seeds on a skillet until slightly browned (~5 min)
  7. Combine tahini, turmeric, cayenne, lemon juice, and water, mixing until smooth. Add salt to taste.
  8. Assemble your bowl and drizzle with dressing!


  Thanks for reading, and have a wonderful day,   samantha attard sig


samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.


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