Description
A nutritious and colorful Vegan Buddha Bowl featuring quinoa, fresh vegetables, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup chickpeas, cooked
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the quinoa under cold water and drain.
- In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
- In a bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper to create the dressing.
- Once quinoa is cooked, fluff it with a fork and let it cool slightly.
- In a large bowl, combine quinoa, cherry tomatoes, cucumber, bell pepper, and chickpeas.
- Drizzle the tahini dressing over the bowl and toss gently to combine.
- Top with sliced avocado and garnish with fresh parsley.
- Serve immediately and enjoy your Vegan Buddha Bowl!
Notes
- Feel free to add any other vegetables you like.
- This bowl can be stored in the fridge for up to 3 days.
- For added protein, consider adding tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg