Buddha Bowl
TOTAL TIME 35 min
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 cup roasted chickpeas (drained and rinsed if using canned)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 cup shredded carrots
- 2 cups baby spinach or kale, lightly steamed or massaged
- 1 avocado, sliced
- Sesame seeds for garnish
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon soy sauce or tamari
- 1 clove garlic, minced
- Salt and pepper to taste
Preparation
1. Cook quinoa or brown rice according to package instructions.
2. Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and any preferred spices. Roast in the oven for 20-25 minutes or until crispy.
3. While the chickpeas are roasting, prepare the cherry tomatoes, cucumber, shredded carrots, baby spinach or kale, and avocado.
4. In a small bowl, whisk together tahini, lemon juice, water, soy sauce or tamari, minced garlic, salt, and pepper. Adjust the consistency by adding more water if needed.
5. In serving bowls, arrange a portion of cooked quinoa or brown rice. Add roasted chickpeas, cherry tomatoes, cucumber slices, shredded carrots, steamed or massaged greens, and avocado slices.
6. Drizzle the tahini dressing over the Buddha Bowl.
7. Sprinkle sesame seeds on top for garnish. Serve and enjoy your delicious and nutritious vegan Buddha Bowl!