Quinoa Buddha Bowl

⭐ ★★★★☆ (1,245 ratings)
📝 Easy
👥 Serves 2-3
🔥 380 cal/serving
🌱 Vegetarian + Vegan
Quinoa Buddha Bowl
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Difficulty
Easy

For the Bowl

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups fresh spinach or kale
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 1/2 cup shredded carrots
  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges for serving

For the Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • 1/4 cup warm water
  • 2 tbsp lemon juice (fresh)
  • 1 clove garlic, minced
  • 1 tbsp maple syrup or honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/2 tsp cumin or smoked paprika

Instructions

  • 1
    Cook the quinoa
    Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit for 5 minutes, then fluff with a fork.
  • 2
    Make the tahini dressing
    While quinoa cooks, whisk together tahini, warm water, lemon juice, minced garlic, maple syrup, salt, and pepper in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.
  • 3
    Prepare the vegetables
    Wash and chop all vegetables. Halve cherry tomatoes, dice cucumber, slice avocado, shred carrots, and drain/rinse chickpeas.
  • 4
    Assemble the bowls
    Divide cooked quinoa between 2-3 bowls. Arrange spinach or kale as the base. Add quinoa on top, then arrange the vegetables in sections around the bowl: tomatoes, cucumber, avocado, carrots, and chickpeas.
  • 5
    Add toppings and dressing
    Sprinkle with pumpkin seeds and fresh cilantro. Drizzle generously with tahini dressing. Add a squeeze of fresh lemon juice over everything.
  • 6
    Serve immediately
    Serve right away while quinoa is warm. Store leftover dressing separately in the refrigerator for up to 5 days.

Nutrition Information (per serving)

380
Calories
12g
Protein
18g
Fat
45g
Carbs
10g
Fiber
480mg
Sodium

*Nutritional information is an estimate and may vary based on ingredients used. This bowl is naturally gluten-free, dairy-free, and vegan.