/gheeː peaː teaː/
Servings: 4 | 15 minutes | 490 kcal
The Buddha bowl, also known as a macro bowl, is a popular dish across many cultures and cuisines. It typically consists of a grain, vegetables, and a sauce or dressing. This vegan version uses quinoa, kale, mushrooms, and a tahini sauce.
Buddha bowls are said to be inspired by the philosophy of “eating with intention”. The goal is to create a balanced and nutritious meal that nourishes both the body and soul.
Ingredients
- 1 cup quinoa
- 2 tbsp olive oil
- 1 cup chopped kale
- 1 cup mushrooms, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 1/4 cup cucumber, chopped
- 1/4 cup roasted sunflower seeds
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Cook the quinoa according to package directions.
- Heat the olive oil in a large skillet over medium heat. Add the kale and mushrooms and cook for 5 minutes or until the mushrooms are tender.
- Remove the skillet from the heat and add the cherry tomatoes, red onion, and cucumber.
- Divide the cooked quinoa among four serving bowls. Top each with the mushroom mixture, sunflower seeds, and tahini sauce.
- Drizzle with soy sauce, garlic powder, and black pepper.
- Enjoy!