Summer vegan buddha bowl with lemon and tahini dressing
Well-rounded vegan bowl packed with plant-based protein, healthy fats and a variety of nutrients
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 can chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red cabbage, shredded
- 1 carrot, shredded
- 1 bell pepper, thinly sliced
- 1 cup fresh spinach or mixed greens
- ¼ cup pumpkin seeds or sunflower seeds
- Fresh herbs e.g. coriander or parsley for garnish
- For the tahini dressing:
- ¼ cup tahini
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2-4 tablespoons water (to thin dressing)
- Salt and pepper to taste
Prep:
30 minutes
Cook:
25 minutes
Total time:
30-55 minutes
Servings:
4
Nutritional values (per serving):
Calories:
576 kcal
Fat:
32g
Saturated fat:
5.1g
Dietary fibre:
15g
Carbohydrates:
44g
Sugars:
12g
Protein:
20g
Salt:
0.24g
This summer buddha bowl provides a well-rounded meal — with protein from chickpeas and seeds, healthy fats from avocado and tahini and a variety of vitamins and minerals from the diverse range of vegetables.t-loss-hq/glossary/protein/
Instructions:
- Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Allow to cool slightly.
- While the quinoa is cooking, prepare your vegetables as described. For the chickpeas, you can use them as is or—for added flavour—toss them with a little olive oil, salt and your favourite spices and roast in a 200°C oven for 20-25 minutes until slightly crispy.
- In a small bowl, whisk together the tahini, lemon juice, extra virgin olive oil, minced garlic, and salt and pepper. Add water, 1 tablespoon at a time, until you reach a desired consistency. The dressing should be creamy but pourable.
- In serving bowls, start with a base of quinoa. Arrange the chickpeas, avocado slices, cherry tomatoes, cucumber, red cabbage, carrot, bell pepper and greens in sections over the quinoa. Sprinkle with pumpkin or sunflower seeds and garnish with fresh herbs.
- Drizzle the lemon-tahini dressing over each bowl just before serving.
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Last updated on Jul 03, 2024.
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