Buddha Bowl
This is one of those quietly perfect meals, simple quinoa tossed with vibrant vegetables and chickpeas, finished with a creamy, lightly sweet tahini dressing that pulls everything together. It’s nourishing, flexible, and endlessly adaptable depending on what’s in your fridge.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 3-4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup broccoli florets
- 1½ cups chopped kale, stems removed
- 3 green onions, sliced
- 1 carrot, shredded
- 1 avocado, pitted and diced
- 1 red bell pepper, diced
- ½ cup cherry tomatoes, halved
- 1 cup canned chickpeas, rinsed and drained
Sweet Tahini Dressing
- ¼ cup tahini
- ¼ cup water
- 1 tablespoon maple syrup
- ¼ cup balsamic vinegar
- 3 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon white miso
- ½ teaspoon sea salt, or to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Quinoa: Add the rinsed quinoa and water to a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed and the quinoa is fluffy. Set aside.
- Steam the Greens: Lightly steam the broccoli and kale with a small amount of water just until bright green and tender. Remove from heat immediately to keep the vegetables vibrant.
- Make the Dressing: Add all dressing ingredients to a blender and blend until smooth and creamy. Adjust water as needed for a pourable consistency.
- Assemble: In a large bowl, combine the cooked quinoa, steamed broccoli and kale, green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas. Toss gently.
- Finish: Drizzle generously with the Sweet Tahini Dressing and serve warm or at room temperature.
Notes
A Buddha bowl is meant to be flexible. Swap in roasted vegetables, add baked tofu or tempeh, or use another grain like farro or brown rice. The tahini dressing works beautifully with just about everything.
Find it online: https://plantpurecommunities.org/recipes/buddha-bowl-2/