Description
Dive into a culinary rainbow with the Rainbow Buddha Bowl, a colorful medley of fresh veggies, protein-rich quinoa, and creamy avocado. Each bite offers a delightful combination of textures and flavors, making it perfect for any occasion—whether it’s a casual lunch or a festive gathering. This customizable bowl not only pleases the eyes but also nourishes the body, ensuring every meal is satisfying and wholesome.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups kale (stems removed)
- 1 tbsp olive oil (for kale)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1 avocado (sliced)
- 1 can chickpeas (15 oz), drained and rinsed
- 2 tbsp olive oil (for chickpeas)
- Salt and pepper to taste
- 3 tbsp tahini
- Juice of 1/2 lemon
- 1 clove garlic (minced)
- Water as needed for consistency
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water, then bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While quinoa cooks, massage kale with olive oil and salt until tender.
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, and spices; roast on a baking sheet for 20-25 minutes until golden brown.
- Slice cherry tomatoes and cucumber while the quinoa and chickpeas are cooking.
- For the sauce, mix tahini, lemon juice, minced garlic, salt, and enough water to achieve desired consistency.
- Assemble your bowl by layering quinoa first, followed by kale, tomatoes, cucumber, roasted chickpeas, and avocado. Drizzle with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Salad assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 520
- Sugar: 6g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg