Buddha Bowl with Garlic

SERVES: 3 bowls | PREP TIME: 10 Min.


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

Garlic Tahini Dressing:

  • 1 cup raw tahini
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Juice of 1 lemon
  • 1/4 tamari or soy sauce
  • 1 1/2 cups water


  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!