Description
A vibrant and satisfying vegan Buddha bowl packed with colorful vegetables, wholesome grains, and a creamy, nutty tahini dressing. This recipe is perfect for a healthy and energizing lunch or light dinner.
Ingredients
Scale
- 1 cup quinoa, cooked
- 1 cup chickpeas, rinsed and drained
- 1 cup broccoli florets, steamed
- 1 cup sweet potato, roasted and cubed
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2-4 tablespoons water, to thin
- Salt and pepper to taste
Instructions
- Prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
- Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper.
- Assemble the Buddha bowl: Divide the cooked quinoa among serving bowls.
- Arrange the chickpeas, steamed broccoli, roasted sweet potato, shredded carrots, sliced cucumber, and red onion over the quinoa.
- Drizzle generously with the tahini dressing.
- Serve immediately and enjoy!
Notes
- Feel free to customize your Buddha bowl with your favorite vegetables and grains.
- For a nut-free option, you can substitute sunflower seed butter for tahini.
- The tahini dressing can be made ahead of time and stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Assembly
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550
- Sugar: Approx. 15g
- Sodium: Approx. 300mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 22g
- Trans Fat: 0g
- Carbohydrates: Approx. 70g
- Fiber: Approx. 15g
- Protein: Approx. 20g
- Cholesterol: 0mg