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July 10, 2019
QUINOA BUDDHA BOWL

Mmmmmm! This colourful Mediterranean quinoa buddha bowl with chickpeas recipe is an absolute must!

Composed of fluffy quinoa, crispy spiced chickpeas, thinly sliced avocado and a hint of mint, topped with a mouthwatering garlic tahini dressing sauce!

Perfect for lunch or dinner. It takes no more than 15 minutes for a wholesome and deeply satisfying dish of deliciousness!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 Mins
  • Servings 5 people

Ingredients:

  • 1 cup quinoa uncooked
  • 2 cups water
  • pinch salt (adults only)
  • 1 red cabbage, shredded
  • 1 zucchini spiralized, (you can also chop or grate)
  • 1 avocado, thinly sliced
  • 1 cup cooked chickpeas
  • Fresh mint and cilantro (optional for topping)

For the garlic-tahini dressing

  • 1/4 cup tahini
  • 2 limes juice
  • 2 cloves garlic finely chopped
  • pinch salt and pepper (adults only)
  • splash water for thinning (I used about 2 tbsp)

Instructions:

  1. Start by cooking your quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until cooked.
  2. Prepare your veg by thinly slicing and shredding cabbage, zucchini, and avocado.
  3. Decorate bowls with quinoa, mixed vegetables and sprinkle with chickpeas.
  4. Prepare dressing: In a jar add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper (optional for adults). Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls. Optional to sprinkle with fresh mint and cilantro

Enjoy

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