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Vegan Buddha Bowl

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1 cup chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
2 cups mixed greens
1 avocado, sliced
1/2 cup shredded carrots
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon maple syrup
1/2 teaspoon ground cumin
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper to make the dressing. Set aside.
Divide the cooked quinoa, chickpeas, cherry tomatoes, mixed greens, avocado, shredded carrots, red onion, and cilantro among 4 serving bowls.
Drizzle the dressing over each bowl and serve immediately. Enjoy!

The vegan Buddha bowl has its roots in ancient Buddhist traditions, emphasizing balance and harmony in one's diet. This wholesome dish gained popularity in the West as a vibrant, nourishing meal. Chefs and health enthusiasts worldwide have put their own spin on this versatile bowl, incorporating a colorful array of nutrient-dense ingredients like quinoa, roasted vegetables, leafy greens, and plant-based proteins. In recent years, restaurants in health-conscious regions like California and New York have elevated the Buddha bowl, offering creative variations with unique dressings and toppings. For the best vegan Buddha bowl experience, sourcing fresh, organic produce and experimenting with flavorful sauces is key.

45 min

400 calories

Instructions

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper to make the dressing. Set aside.
Divide the cooked quinoa, chickpeas, cherry tomatoes, mixed greens, avocado, shredded carrots, red onion, and cilantro among 4 serving bowls.
Drizzle the dressing over each bowl and serve immediately. Enjoy!