Rainbow Buddha Bowl with Lemon Tahini
Nutrition per serving
Ingredients
- 200g quinoa, rinsed
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 200g red cabbage, shredded
- 2 carrots, grated
- 150g edamame (thawed)
- 1 avocado, sliced
- 100g baby spinach
- 60g tahini
- 45ml fresh lemon juice
- 1 tbsp maple syrup
- 1 garlic clove, crushed
- 4 to 6 tbsp water
- Salt to taste
- Sesame seeds and cilantro, to garnish
Instructions
Cook the quinoa in salted water for 15 minutes until the water is absorbed, then cover, rest 5 minutes and fluff with a fork.
Preheat the oven to 220°C (425°F). Toss the chickpeas with the olive oil, smoked paprika, cumin and salt, and roast 20 minutes until crispy.
Whisk the tahini with the lemon juice, maple syrup, crushed garlic and a pinch of salt, then add water gradually until you have a pourable dressing.
Massage the shredded cabbage with a pinch of salt for 1 minute until slightly softened.
Divide the quinoa among 4 bowls and arrange the cabbage, carrots, edamame, avocado, spinach and roasted chickpeas on top in colorful sections.
Drizzle generously with the lemon tahini dressing, garnish with sesame seeds and cilantro, and serve immediately.
This rainbow buddha bowl is an edible celebration of color that proves plant-based eating is anything but boring. Fluffy quinoa forms the base, carrying a rainbow of toppings: crispy roasted chickpeas spiced with smoked paprika and cumin, crunchy purple cabbage, sweet grated carrots, buttery edamame, creamy avocado slices and fresh baby spinach. Every bite brings a different combination of flavors and textures, from the crunch of the chickpeas to the creaminess of the avocado. Then comes the magic that ties it all together — a luscious lemon tahini dressing, whisked with fresh lemon juice, a touch of maple syrup and crushed garlic, drizzled generously over everything. The dressing adds richness and a bright tang that makes the whole bowl sing. Building the bowl in colorful sections is not just pretty; it makes each serving feel abundant and satisfying. With 17 grams of protein, 12 grams of fiber and 480 calories per serving — plus 56 grams of carbs and 21 grams of healthy fats — this is a fully vegan, gluten-free lunch that keeps you full and energized all afternoon. It is also endlessly customizable: swap in whatever vegetables are in season and it works every time. Make a big batch of the dressing and the roasted chickpeas at the start of the week and you can assemble a fresh bowl in minutes.
