Semolina, Turnips and Snap Beans Buddha Bowl with Homemade Artichoke Dip

Hello lovely Buddha Bowls addicts! Want to hear great news? You’ll never have to recover from this addiction.’Cause Buddha Bowls are super healthy and nourishing, and if you wanted to, you could totally live on it. Today’s recipe is a little bit special as I’ve decided to incorporate a homemade artichoke dip. What I usually do is just buy ready-to-eat hummus or slice an avocado to put in the center of the Buddha Bowls. But not today. I need a change!

Servings: 4

Total time: 60min



Buddha Bowl:

– 2 cups semolina

– 2 bags snap beans (2x  227g / 8 oz)

– 2 turnips

– 500g firm tofu

– 100g deli blend sprouts (for this recipe, I bought a blend of organic alfalfa, organic lentil and organic radish sprouts)

– soya sauce

– olive oil

– salt & pepper


Artichoke Dip:

– 1 can artichoke hearts (small one – 6 hearts)

– 1 onion

– 4 soup spoons plain yogurt

– olive oil

– dried dill weed

– ground coriander

– salt & pepper



Buddha Bowl:

Preheat the oven to 400°F (200°C).

Wash and remove the stems of the beans.

Peel the turnips and chop them into small cubes.

Cut the tofu into small cubes.

Put the turnips and tofu cubes on a baking sheet without mixing them. Sprinkle with olive oil and season with salt and pepper. Sprinkle the tofu cubes with a little bit of soya sauce.

Bake in the oven for 20 to 25 minutes.

Bring water to a boil in a large sauce pan. Add salt. Cook the beans for 10 minutes.

At this point, you can start preparing the dip, see instructions here under.

Bring 2 cups water to a boil in another large saucepan. Add salt and a drop of olive oil. Remove from heat and pour the semolina into the hot water. Let cook for 2 to 4 minutes. Gently stir the semolina with a fork.

Distribute evenly the artichoke dip in 4 large plates. Place the beans, the turnips and tofu cubes, the semolina and a little bit of sprouts around the dip.



Artichoke Dip:

If everything goes according to plan, you should be able to prepare the dip while all the ingredients for the Buddha Bowl are cooking.

Ok let’s get started.

Peel and chop the onion.

Heat a frying pan over medium heat and pour 2 to 3 soup spoons of olive oil. Brown the onion for a few minutes. Stir constantly to keep it from burning.

Remove the artichoke hearts from the can and drain them.

In your food processor, mix together the browned onions, the artichoke hearts and the plain yogurt until a homogeneous mixture is obtained.

Season with salt, pepper, ground coriander and dried dill weed.



Semolina, Turnips and Snap Beans Buddha Bowl with Homemade Artichoke Dip
Semolina, Turnips and Snap Beans Buddha Bowl with Homemade Artichoke Dip


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