Buddha Bowl with Garlic

SERVES: 3 bowls | PREP TIME: 10 Min.

INGREDIENTS

These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.

For Bowl:

  • 2 C. cooked quinoa
  • 2 C. baby spinach
  • 1 medium carrot, shredded
  • 1/3 C. radishes thinly sliced
  • 1 can chickpeas drained and rinsed
  • 1 cucumber cut into quarters and sliced thinly
  • 2 tsp. sesame seeds

Garlic Tahini Dressing:

  • 1 C. raw tahini
  • 1 T. grated fresh ginger
  • 2 garlic cloves minced
  • 1 T. honey
  • 1/4 tsp. salt
  • Juice of 1 lemon
  • 1/4 tamari or soy sauce
  • 1 1/2 C. water

DIRECTIONS

  1. Evenly divide and arrange quinoa at the bottom of each bowl.
  2. Divide spinach, carrot, radishes, chickpeas and cucumber evenly between the three bowls.
  3. Place all dressing ingredients in a blender and blend until smooth
  4. Top each bowl with a drizzle of dressing.
  5. Enjoy!

You will love this plant-based Buddha Bowl with Ginger Tahini Dressing recipe! These Buddha bowls are a very versatile complete protein plant based meal. You can add any vegetables you might like. Some of my favorites are roasted sweet potatoes, avocado, roasted broccoli or steamed asparagus. Drizzle a generous amount of dressing on top and store any leftover in the refrigerator for up to one week.

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