/gheeː peaː teaː/
Servings: 2 | 30 minutes | 550 kcal
The concept of the Buddha Bowl originates from the idea of a bowl filled with simple, clean food being a 'Buddha-like' diet. While the exact origins of the dish are unknown, it has become a popular choice among health enthusiasts and vegans worldwide.
The Rainbow Buddha Bowl was first concocted in my kitchen on a sunny afternoon when I had a variety of leftover vegetables. The result was such a vibrant and delicious meal that it instantly became a favorite among my vegan friends.
Ingredients
- 1 cups Quinoa
- 2 cups Mixed vegetables (carrots, bell peppers, cucumbers, etc.)
- 1 cups Chickpeas
- 1 pieces Avocado
- 2 teaspoons Sesame seeds
- 1 teaspoons Olive oil
- 1 pieces Lemon
- 1 teaspoons Salt
Instructions
- Cook the quinoa according to the package instructions and set aside.
- Chop the mixed vegetables and avocado into bite-sized pieces.
- Drain and rinse the chickpeas.
- Arrange the cooked quinoa, chopped vegetables, chickpeas, and avocado in a bowl.
- Drizzle with olive oil, squeeze of lemon, and sprinkle with sesame seeds and salt.
- Serve immediately and enjoy your Rainbow Buddha Bowl.