/gheeː peaː teaː/
Servings: 2 | 30 minutes | 550 kcal
Buddha Bowls got their start in the vegan and vegetarian communities, but have since become popular on a broader scale. They originated in the United States, but reflect an appreciation for global, eclectic flavors.
Buddha Bowls are all about balance, just like the Buddha' teaching. They are packed with various nutrients and presented in a balanced and aesthetic way. Interestingly, the name 'Buddha Bowl' comes from the resemblance of the bowl’s round shape to the Buddha’s belly.
Ingredients
- 1 cups Quinoa
- 1 cups Chickpeas
- 2 cups Spinach
- 1 pieces Cucumber
- 2 pieces Carrots
- 1 pieces Avocado
- 1 teaspoons Sesame seeds
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoons Salt
- 1 teaspoons Pepper
Instructions
- Cook quinoa according to package instructions and let it cool.
- Rinse and drain chickpeas, pat them dry and roast them in a pan with some olive oil until they turn slightly golden.
- Chop all the veggies. Spinach can be used fresh, while carrots and cucumber can be sliced or julienned.
- For the dressing, mix tahini, lemon juice, crushed garlic, olive oil, salt, and pepper. Add some water to thin the mixture to your preferred consistency.
- In two bowls, divide the quinoa, chickpeas, and all the veggies. Drizzle the tahini dressing on top and garnish with sesame seeds.
- Serve immediately and enjoy your vegan Buddha Bowl!