/gheeː peaː teaː/
Servings: 2 | 30 minutes | 550 kcal
Buddha bowls got their name because they are filled with food, like Buddha' belly. They originated from the vegan and clean-eating community where it' common to mix whole grains, plant proteins, and vegetables in a bowl.
Once when I was experimenting with some vegan recipes, I decided to throw together some of my favorite veggies and grains into a bowl. The result was so colorful and appetizing that it reminded me of a Buddha statue I saw at a temple, sitting in complete peace and harmony. That' when I decided to call it the 'Rainbow Buddha Bowl', a dish that brings together various elements in a beautiful and harmonious way, just like the teachings of Buddha.
Ingredients
- 1 cups Quinoa
- 1 cups Red cabbage
- 1 pieces Carrot
- 1 cups Chickpeas
- 2 cups Spinach
- 1 pieces Avocado
- 1 pieces Red bell pepper
- 2 teaspoons Tahini
- 1 pieces Lemon
- 1 pieces Garlic clove
- 1 teaspoons Olive oil
Instructions
- First, prepare the quinoa according to the instructions on the package.
- While the quinoa is cooking, chop the red cabbage, carrot, red bell pepper, and avocado into bite-sized pieces.
- Rinse the chickpeas under cold water and drain.
- For the dressing, mix together the tahini, juice of one lemon, a crushed garlic clove, and olive oil in a small bowl. Add water if needed to achieve the desired consistency.
- Once the quinoa is ready, let it cool for a few minutes.
- Assemble your bowl. Start with a base of spinach, then top with the quinoa, chopped vegetables, and chickpeas.
- Drizzle the lemon tahini dressing over the top, and your Rainbow Buddha Bowl is ready to serve.