Rainbow Buddha Bowl with Quinoa and Tahini-Lemon Dressing

Rainbow Buddha Bowl with Quinoa and Tahini-Lemon Dressing🍴🛒 Vegan Recipe

Servings: 1–2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: ~40 minutes

Ingredients

For the Bowl

1 cup (185 g.) cooked quinoa

1 cup (140 g.) cubed roasted sweet potato

½ cup (80 g.) canned chickpeas, rinsed and drained

½ cup (80 g.) steamed green peas

½ cup (60 g.) cucumber, chopped

½ cup (60 g.) cherry tomatoes, halved

½ avocado, sliced

½ cup (45 g.) raw carrots, sliced

1 tsp. (2 g.) black or white sesame seeds

For the Tahini-Lemon Dressing

2 tbsp. (30 g.) tahini

1 tbsp. (15 ml.) freshly squeezed lemon juice

1–2 tsp (5–10 mL) olive or avocado oil (optional)

1 tsp. (5 ml.) maple syrup

1 small clove garlic, minced

2–3 tbsp. (30–45 ml.) warm water, to thin

Pinch of sea salt and black pepper

Directions

1. Preheat oven to 400°F (200°C). Toss cubed sweet potato with a little olive oil and sea salt. Roast for 25 to 30 minutes until tender and golden, flipping once.

2. If not already prepared, cook ½ cup (90 g.) dry quinoa in 1 cup (240 ml.) water. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Fluff and cool slightly.

3. In a small bowl, whisk together tahini, lemon juice, oil, maple syrup, garlic, salt, and pepper. Slowly whisk in water until smooth and pourable.

4. Arrange the quinoa in the base of a large bowl. Top with chickpeas, peas, cucumber, tomatoes, sweet potato, avocado, and carrots. Sprinkle with sesame seeds.

5. Drizzle with dressing and serve immediately.

Make It Yours

• Add steamed greens, pickled red cabbage, or sauerkraut.

• Swap quinoa for brown rice, farro, or millet.

• Try hummus, spicy peanut sauce, or miso-ginger dressing for a new flavor.

• Sprinkle hemp seeds, pumpkin seeds, or crushed nuts for added protein.

Pairs Well With

• Chilled cucumber-mint water or herbal iced tea.

• Roasted chickpeas or edamame for crunch.

• Fresh fruit, chia pudding, or vegan yogurt parfait for dessert.