VEGAN BUDDHA BOWL
The Vegan Buddha Bowl is a wholesome, nutrient-dense dish perfect for lunch or dinner. It features a combination of quinoa, chickpeas, fresh spinach, avocado, and cherry tomatoes, topped with a creamy tahini dressing. This balanced bowl provides a great source of plant-based protein, healthy fats, and fibre, making it ideal for those following a vegan or healthy lifestyle. The bright, fresh ingredients combine for a filling and nourishing meal in minutes. Whether you’re looking for a quick lunch or a vibrant dinner, this bowl is as delicious as it is nutritious.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
No-Cook, 5 ingredients or less
OCCASION / HOLIDAY
Spring, Summer, Picnic, Wellness Retreat
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Gluten-Free, Quick & Easy, Organic
DISH TYPE
Salad, Bowl
INGREDIENTS FOR VEGAN BUDDHA BOWL
- 1/4 cup quinoa, cooked
- 1/4 cup chickpeas, rinsed
- 1/4 cup spinach leaves
- 1/4 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp tahini dressing
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 210
- Protein: 8g
- Carbohydrates: 26g
- Fibre: 7g
- Fat: 9g
- Saturated Fat: 1g
- Sodium: 140mg
- Sugars: 2g
PREPARATION FOR VEGAN BUDDHA BOWL
- Cook the Quinoa: Cook the quinoa according to package instructions. Once cooked, allow it to cool slightly before assembling the bowl.
- Prepare the Chickpeas: Rinse and drain the Chickpeas thoroughly to remove excess salt and any debris.
- Slice the Avocado: Slice the avocado into thin slices for easy layering on the bowl.
- Halve the Cherry Tomatoes: Cut the cherry tomatoes in half for a fresh burst of flavour in each bite.
- Assemble the Bowl: In a serving bowl, add the cooled quinoa as the base, followed by the spinach leaves, chickpeas, avocado slices, and halved cherry tomatoes.
- Add the Tahini Dressing: Drizzle the tahini dressing over the top for added creaminess and flavour.
- Season and Serve: Season with salt and pepper to taste. Serve immediately or refrigerate for 10-15 minutes for a chilled, refreshing version.
PREP TIME
10 minutes
COOKING TIME
15 minutes (to cook quinoa)
TIPS FOR VEGAN BUDDHA BOWL
- Cook quinoa in advance and store it in the fridge for up to 3 days to save time.
- Use pre-cooked chickpeas for an even quicker assembly.
- For added creaminess, mix a little lemon juice into the tahini dressing.
VARIATIONS
- Add roasted vegetables like sweet potatoes or carrots for extra flavour.
- Replace quinoa with brown rice or cauliflower rice for variety.
- For more protein, add baked tofu or tempeh.
- Include sunflower or sesame seeds for added crunch and nutrients.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: You can freeze the quinoa for up to 3 months, but fresh ingredients like avocado and spinach do not freeze well. Cook larger batches of quinoa to freeze for easy meal prep.