Description

A simple, foolproof vegetarian Buddha bowl featuring quinoa, chickpeas, cabbage, avocado, and a creamy tahini dressing. It’s healthy, filling, and takes about 20 minutes to assemble.

Ingredients

Scale

1 cup dry quinoa or brown rice (180g)
1 can (15oz or 425g) chickpeas
2 cups shredded red cabbage (100g)
1 medium avocado
3 tablespoons tahini (45g)
2 tablespoons fresh lemon juice (30ml)
1 teaspoon maple syrup (15ml)
2–4 tablespoons water
Pinch of salt
Black pepper to taste

Instructions

Rinse quinoa or rice and cook according to package directions (quinoa takes ~15 mins, brown rice 40-45 mins). Fluff with a fork and set aside.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt.
Slowly drizzle in 2-4 tablespoons of warm water while whisking constantly until the sauce is smooth, creamy, and pourable.
Drain and rinse the chickpeas thoroughly, then pat dry.
Prepare the vegetables: shred the cabbage (if not pre-shredded) and slice the avocado.
Assemble the bowl by adding a scoop of grains, then arranging chickpeas, cabbage, and avocado in sections.
Drizzle the tahini dressing generously over the top and sprinkle with black pepper.
Mix everything together right before eating.

Notes

Tahini sauce may look clumpy at first; keep whisking and adding water until smooth. Rinse chickpeas well to remove the tinny taste. Add avocado fresh to prevent browning. Store components separately in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 300
Fat: 18
Saturated Fat: 3
Carbohydrates: 55
Fiber: 12
Protein: 15

Keywords: vegetarian, vegan, healthy, buddha bowl, tahini, chickpeas, meal prep, gluten-free, dairy-free, quick dinner