Print

Fresh Clean Eating Rainbow Buddha Bowl Recipe with Creamy Tahini Dressing

Fresh Clean Eating Rainbow Buddha Bowl - featured image
Print Recipe

A vibrant, nutritious, and satisfying bowl featuring quinoa, chickpeas, fresh veggies, and a creamy tahini dressing. Perfect for a quick, wholesome meal that balances flavors and textures beautifully.

Ingredients

Scale
  • 1 cup cooked quinoa (about 185g)
  • 1 cup cooked chickpeas (about 165g), drained and rinsed
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1 cup baby spinach leaves
  • ½ cup cucumber, thinly sliced
  • ½ red bell pepper, thinly sliced
  • ½ avocado, sliced (optional)
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey (optional)
  • 1 garlic clove, minced
  • Water to thin (start with 2 tablespoons)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons toasted sesame seeds or pumpkin seeds
  • Fresh herbs like parsley or cilantro (optional)
  • Red pepper flakes (optional)

Instructions

  1. Rinse 1 cup (185g) of quinoa under cold water to remove bitterness. Transfer to a medium pot with 2 cups (475ml) of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  2. If using canned chickpeas, drain and rinse them under cold water. Optionally, toast them lightly in a skillet with a pinch of smoked paprika and salt for 5 minutes until slightly crispy.
  3. While quinoa cooks, prep all vegetables: shred red cabbage, julienne or shred carrot, thinly slice cucumber and red bell pepper, roughly chop spinach if leaves are large, and slice avocado just before assembling.
  4. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey (optional), and minced garlic. Slowly add water—about 2 tablespoons to start—whisking until creamy and pourable. Season with salt and pepper to taste. Add more water if needed to reach desired consistency.
  5. Start with a base of quinoa in your serving bowl. Arrange chickpeas and each vegetable in neat sections or rows on top, creating a rainbow effect. Add avocado slices last.
  6. Spoon the creamy tahini dressing generously over the bowl. Sprinkle with toasted sesame seeds or pumpkin seeds and fresh herbs if using. Add red pepper flakes if desired.
  7. Serve fresh and enjoy. Store components separately for meal prep and add dressing just before eating.

Notes

Toast chickpeas for extra crunch and flavor. Assemble bowl just before eating to prevent avocado browning and soggy veggies. Use a mandoline or sharp knife for uniform veggie slices. Store dressing separately for meal prep. Substitute grains or proteins as desired.

Nutrition

Keywords: rainbow bowl, buddha bowl, tahini dressing, clean eating, vegetarian, gluten-free, healthy lunch, quinoa bowl, chickpeas, fresh veggies

Find it online: https://rowanrecipes.com/fresh-clean-eating-rainbow-buddha-bowl-recipe-with-creamy-tahini-dressing/