Description
Indulge in the vibrant flavors of this Vegan and Healthy Buddha Bowl, a colorful dish packed with protein-rich quinoa, crunchy vegetables, and a creamy tahini dressing. Perfect for meal prepping or quick weeknight dinners, it offers nourishment and versatility to satisfy any craving. Elevate your dining experience with this celebration of health in every bite.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas
- 2 cups fresh baby spinach
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 3 tbsp tahini
- 2 tbsp lemon juice
- Olive oil for roasting
Instructions
- Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups water. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes until absorbed.
- Preheat oven to 400°F (200°C). Drain chickpeas and pat dry. Toss with olive oil and seasonings; roast on a baking sheet for 20-25 minutes until crispy.
- While quinoa cooks and chickpeas roast, prepare veggies: halve cherry tomatoes, dice cucumber, and wash spinach.
- For the dressing, whisk together tahini and lemon juice in a small bowl; gradually add water to reach desired consistency. Season with salt.
- Assemble bowls by layering quinoa at the base, followed by spinach, roasted chickpeas, cucumbers, tomatoes, and avocado slices.
- Drizzle with tahini dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg