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Fresh Vegan Rainbow Buddha Bowl

fresh vegan rainbow buddha bowl - featured image
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A quick, flavorful, and wholesome vegan meal featuring vibrant veggies, nutty grains, and a tangy tahini dressing, ready in about 20 minutes.

Ingredients

Scale
  • 1 cup cooked quinoa or brown rice
  • 2 cups baby spinach or mixed salad greens, washed and patted dry
  • 1 medium carrot, shredded or julienned
  • ½ cup red cabbage, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ½ medium cucumber, diced or sliced thin
  • ½ red bell pepper, sliced
  • ½ cup cooked chickpeas or black beans, rinsed and drained
  • 1 ripe avocado, sliced or cubed
  • 2 tablespoons toasted pumpkin seeds or slivered almonds (optional)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste
  • Water to thin dressing as needed

Instructions

  1. Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly. (If using brown rice, follow package instructions, usually about 40 minutes.)
  2. While grains cook, wash and dry greens. Peel and shred carrot, thinly slice red cabbage, halve cherry tomatoes, dice cucumber, and slice bell pepper into thin strips.
  3. Rinse canned chickpeas under cold water and drain well. Optionally, sauté chickpeas with smoked paprika and salt for 3-4 minutes.
  4. In a small bowl or jar, whisk together tahini, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Add water 1 tablespoon at a time until dressing is smooth and pourable. Adjust seasoning to taste.
  5. Assemble bowl starting with greens, add quinoa, then arrange rainbow veggies around the bowl. Add chickpeas and avocado slices. Drizzle tahini dressing over the top.
  6. Sprinkle toasted pumpkin seeds or slivered almonds on top. Optionally garnish with fresh herbs like parsley or cilantro.
  7. Serve immediately or pack for lunch. Store dressing separately if making ahead.

Notes

Rinse quinoa well to remove bitterness. Use ripe avocado for creamy texture. Keep dressing separate if storing to avoid sogginess. Toast seeds for extra crunch and flavor. Dressing thickness can be adjusted with water. Optional to sauté chickpeas for warm protein.

Nutrition

Keywords: vegan, Buddha bowl, rainbow bowl, healthy meal, quick vegan recipe, plant-based, gluten-free, tahini dressing, quinoa bowl

Find it online: https://bouncybowl.com/fresh-vegan-rainbow-buddha-bowl-easy-quick-flavorful-meal-recipe/