Vegan Buddha Bowl Recipe
Make Vegan Buddha Bowl Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grains
Vegetables
Legumes
Dressing
Method
Preparation of Grains
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Preparation of Vegetables
- 2
Prepare Vegetables
While the quinoa is cooking, wash and chop the cherry tomatoes, cucumber, and carrot. Slice the avocado in half, remove the pit, and scoop out the flesh. Cut into slices. In a large bowl, place 2 cups of fresh spinach.
Preparation of Legumes
- 3
Prepare Chickpeas
If using canned chickpeas, drain and rinse 1 cup of chickpeas. If using dried chickpeas, soak overnight and cook according to package instructions until tender.
Dressing Preparation
- 4
Make Tahini Dressing
In a small bowl, combine 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and 2 tablespoons of water. Mix well until smooth. Season with salt and pepper to taste.
Assembly
- 5
Assemble Buddha Bowl
In a large bowl or plate, start by placing a base of quinoa. Arrange the spinach, cherry tomatoes, cucumber, carrot, chickpeas, and avocado on top of the quinoa. Drizzle the tahini dressing over the bowl before serving.
