/gheeː peaː teaː/
Servings: 2 | 30 minutes | 550 kcal
Buddha bowls, also known as grain bowls or rice bowls, originated from the vegan and clean-eating communities. They take their name from their big, round Buddha-like shape.
This Rainbow Buddha Bowl is living proof that eating vegan doesn't mean you need to sacrifice taste or color! This recipe is the perfect mix of colorful veggies, protein-packed chickpeas, and creamy tahini dressing.
Ingredients
- 1 cup Quinoa
- 400 grams Chickpeas
- 1 piece Red bell pepper
- 1 piece Yellow bell pepper
- 1 piece Avocado
- 1 cup Purple cabbage
- 2 teaspoons Tahini
- 1 teaspoon Lemon juice
- 1 piece Garlic
- 2 teaspoons Olive oil
Instructions
- Cook the quinoa according to package instructions and set it aside.
- Rinse and drain the chickpeas and sauté them in a pan with a little olive oil, salt, and pepper until they’re slightly crispy.
- Chop the bell peppers, avocado, and cabbage into thin slices.
- For the dressing, mix the tahini, lemon juice, minced garlic, and a little water (to thin) in a bowl until smooth.
- Assemble your Buddha bowl with a base of quinoa, topped with the chickpeas, veggies, and tahini dressing.