Description
Experience a burst of flavors and vibrant colors with this Vegan Buddha Bowl, drizzled in creamy tahini dressing. Perfect for any occasion, this nutritious dish combines protein-rich quinoa, hearty chickpeas, and fresh seasonal vegetables. Easy to customize and quick to prepare, it’s an ideal choice for meal prep or casual gatherings with friends.
Ingredients
Scale
- 1 cup quinoa
- 1 cup canned chickpeas (drained and rinsed)
- 1 cup mixed fresh vegetables (e.g., bell peppers, cucumbers, carrots)
- 1 ripe avocado
- ¼ cup tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Water as needed for dressing consistency
Instructions
- Rinse quinoa under cold water until clear. In a pot, combine quinoa with 2 cups water or vegetable broth. Bring to boil, then reduce heat to low. Cover and simmer for 15 minutes until fluffy.
- If using canned chickpeas, drain and rinse. Sauté in a skillet with olive oil over medium heat for 5–7 minutes until slightly crispy.
- Chop fresh vegetables into bite-sized pieces.
- In a bowl, whisk tahini, lemon juice, olive oil, maple syrup, salt, and pepper together. Add water until desired dressing consistency is reached.
- Assemble bowls: layer quinoa at the bottom, top with chickpeas and mixed vegetables, and drizzle generously with tahini dressing.
- Optional: Garnish with sesame seeds or chopped herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 16g
- Protein: 17g
- Cholesterol: 0mg