Sharing a super easy and delicious buddha bowl dressing recipe.

Hi friends! How’s the week going?? It’s been a good one over here. I have a few appointments today and looking forward to a low-key night at home. I’ve been finishing up a round of the EquiLife detox and have been enjoying all of the fresh and colorful foods I’ve been eating.

Today, I wanted to chat a little bit about Buddha bowls and one of my go-to recipes for salad dressings. I make this almost weekly and love having it on hand.

(Sakara is what made me fall in love with Buddha bowls for lunch! Their salads always include a mix of  gluten-free grains, tons of veggies, crunchy toppings, and amazing sauces)

Buddha bowl dressing recipe

Buddha bowls are one of the most versatile and delicious meals you can make. They typically feature a balanced mix of grains, protein, vegetables, and a flavorful sauce to tie everything together. What makes them unique is their vibrant combination of colors, textures, and nutrients. These macro bowls are packed with fiber, healthy fats, and protein, making them a great plant-based option for any meal.

The key to taking your Buddha bowl recipe to the next level is the dressing. A great Buddha bowl dressing enhances the natural flavors of the ingredients, bringing them together into a perfectly balanced bite. Here’s my favorite dressing that will complement pretty much any Buhha bowl combo!

How To Make Buddha Bowls Interesting

Buddha bowls are already packed with variety, but there are a few ways to make them even more exciting! One of the best ways to elevate your grain bowls is by using a delicious Buddha bowl dressing. The right sauce can transform simple ingredients like brown rice, sweet potatoes, and black beans into a next-level meal.

Other ways to make your Buddha bowl interesting include:

Adding a crunchy topping like toasted seeds or nuts.

Using a mix of cooked and raw veggies for varied textures.

Experimenting with different grain bases, such as quinoa, farro, or brown rice.

Including a flavorful protein source like marinated tofu cooked in the air fr

Sharing 9 different turmeric salad dressings to add to your rotation!

Hi friends! I hope you’re having a wonderful morning! I have a Spanish lesson today and am looking forward to a morning of coaching calls.

For today’s post, let’s chat about one of my favorite lunch options: a salad!

Salads are one of my go-to meals—light, refreshing, and packed with nutrients. They’re an easy and delicious way to load up on veggies, and they can be customized to suit any flavor profile you’re craving. But let’s be real: the magic of a salad often lies in the dressing. A good dressing can transform a basic bowl of greens into something truly crave-worthy, and that’s where turmeric salad dressing comes in.

Turmeric salad dressing is one of my top picks because it’s not just flavorful, but it’s also loaded with health benefits. Turmeric, the star ingredient, is known for its anti-inflammatory properties, which can support everything from digestion to joint health. Paired with other nourishing ingredients like apple cider vinegar and olive oil, this dressing is as nutritious as it is tasty. Today, I’m excited to share some easy-to-make turmeric salad dressing recipes that will take your salads to the next level.

What’s your favorite salad dressing recipe?? I’d love to hear if you have a tried and true fave!

9 Turmeric Salad Dressing Recipes to Try

One of the things I love about turmeric salad dressing is how versatile it is. There are so many different ways you can make it, each offering a unique twist on flavor. Whether you’re into something zesty, creamy, or a bit sweet, there’s a turmeric salad dressing recipe out there for you. Plus, these dressings pair well with a variety of salad ingredients—from leafy greens to roasted veggies and grains. Here are nine turmeric salad dressing recipes that will spice up your salad routine and make your meals even more exciting.

1. Classic Turmeric Vinaigrette

Ingredients

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon ground turmeric

1/4 teaspoon black pepper

1/4 teaspoon sea salt

1 teaspoon honey or maple syrup

Instructions

Step 1: In a small bowl, whisk together olive oil, apple cider vinegar, and ground turmeric until well combined.

Step 2: Add black pepper, sea salt, and honey or maple syrup. Whisk again until smooth.

Step 3: Taste and adjust seasoning as needed. For a thinner consistency, add a splash of water or more vinegar.

Step 4: Pour over your favorite salad, toss to coat, and enjoy!

2. Creamy Turmeric Tahini Dressing

Ingredients

1/4 cup tahini

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon ground turmeric

1/4 teaspoon garlic powder

1/4 cup water

*Honey or maple syrup as needed

Instructions

Step 1: In a blender or food processor, combine tahini, olive oil, lemon juice, and ground turmeric.

Step 2: Add garlic powder and 1/4 cup water. Blend until smooth and creamy. Add a little honey or maple syrup

Hi friends! Happy humpday! Looking for a booty workout? Check out this one; it’s one of my very faves. I hope you’re enjoying the week so far!

Spring Quinoa Salad with Artichokes, Feta, and Asparagus

When I first wrote this post, we had just gotten back from an awesome Vegas vacay. It was so good to get back into the swing of things and back in the routine of the girls’ classes and lessons, teaching fitness classes, and catching up on work stuff.  It also felt good to eat some home-cooked food! When we travel, I try to stick to one indulgent meal each day and go for my normal eats for the most part, but Vegas is a little different. It was easy for me to make healthy choices for breakfast, but you definitely have to take advantage of all of the fantastic entree and dessert options. 😉

I was also like, “I can’t wait to eat a vegetable when we get back” but then I looked in our fridge, it was pretty much empty, and I ended up eating coconut milk salted caramel ice cream for lunch. I guess I was still in Vegas mode. 😉 Once I was finally able to replenish the fridge, I created this little on-the-fly salad with some of the new grocery stash.

This salad is perfect for any upcoming spring parties or picnics, and includes two of the “great A’s”: artichokes and asparagus. It has fresh, flavorful, and bright lemon flavors from the lemon juice + zest, and since it’s quinoa-based, it’s sturdy enough to last a few days in the fridge so you can make it in advance! I made it as part of this week’s meal prep (along with some grilled chicken, amazeballs, and protein baked oatmeal) so I could easily eat it alone on top of salad greens or with grilled chicken or tuna for an easy lunch.

This salad is filling and satisfying, plus it’s gluten-free. Vegan friends can omit the feta cheese, or add in their favorite vegan cheese, for a vegan option

Plus it’s one of those, “toss everything in a bowl and forget about it” kinda recipes, which means I’m a fan.

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