Vegan Maple Tahini Bomba Sauce and Grain Bowl

This vegan maple tahini bomba sauce is creamy, sweet, and spicy which make all the elements of the perfect topping for your grain bowls.

I’m all about the sauce

I love salads and grain bowls but what makes them so delicious for me is the sauce on top. You can batch cook grains and prep vegetables at the beginning of the week and then make a few different sauces to switch up the meals so you don’t get bored. I made this sauce for the first time the other day and I’ve been eating it nonstop. I really don’t think I’ll get sick of it, it’s that good.

What’s in the Maple Tahini Bomba Sauce?

This sauce is only 4 ingredients, all of which are always in my fridge. If you haven’t tried the bomba sauce from Trader Joe’s, definitely pick it up! It’s the perfect amount of spice and kicks up any dish. No fear if you don’t have access to Trader Joe’s, you can buy a similar sauce on Amazon here.

You can customize this sauce for your tastes – if you like it spicier, add a little more bomba sauce, if you want more tart, add more lemon and if you want it sweeter, add more maple syrup.

All you need:

• tahini (I get mine from The Tahini Goddess)
• bomba sauce
• maple syrup
• squeeze of lemon juice (about 1/2 lemon)
• optional: water to thin

How to make Vegan Maple Tahini Bomba Sauce and Grain Bowl

To make the sauce:

The sauce is so simple, all you need to do is stir all your ingredients together and then put it on top of anything you want! I’ve been putting it on my grain bowls but I think it would go great on salmon or as a dip for roasted vegetables or fries.

The grain bowl portion will take a little more time but it is simple and can be made in advanced for a quick meal prep. I used farro, roasted beets and butternut squash, kale, tomatoes and onions in my bowl.

To make farro:

I like to buy the quick cook farro from Trader Joe’s. It takes 10 minutes and turns out delicious. Farro is an interesting grain because unlike quinoa or rice, you just boil it and then drain any excess water.

To make roasted vegetables:

Beets and butternut squash have been my go-to roasted vegetables lately. I peel them, spray them with some avocado oil and coat with salt, pepper and garlic powder. Bake at 425 for 45 minutes

To prepare kale:

Tear kale away from stem and chop finely. Massage with avocado oil and lemon. For more detail on how I prepare my kale, check out my post here.

Grain Bowl Assembly:

Once all your grain and vegetables are ready, place kale and farro at the bottom of the bowl. Then add in roasted vegetables and any other vegetables you desire (I added tomatoes and red onion). Drizzle on the vegan maple tahini bomba sauce and enjoy!

Want more meal prep friendly recipes?

Check out my latest vegan soup recipe that is perfect for weekly meal prep: Three Bean Vegetarian Taco Soup

Please let me know how this recipe turns out for you in the comments! I hope you love this sauce as much as I do. Let me know how you used it!