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Fresh Rainbow Buddha Bowl with Creamy Tahini Dressing

fresh rainbow buddha bowl - featured image
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A vibrant and nutritious Buddha bowl featuring quinoa, fresh veggies, chickpeas, and a creamy tahini dressing. Quick and easy to prepare, perfect for a healthy lunch or light dinner.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or vegetable broth
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned or shredded
  • 1 cup sliced cucumber
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup steamed broccoli florets
  • 1 cup cooked chickpeas (canned or freshly cooked)
  • Optional: 1/2 cup crumbled feta or tofu cubes
  • 1/4 cup tahini (sesame paste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove, minced
  • 3–4 tablespoons warm water
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons toasted sesame seeds or pumpkin seeds (optional)
  • Fresh parsley or cilantro leaves for garnish

Instructions

  1. Rinse 1 cup quinoa under cold water. Add to a medium saucepan with 2 cups water or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. While quinoa cooks, wash and prep vegetables: shred purple cabbage, julienne carrot, slice cucumber and cherry tomatoes, and steam broccoli florets until tender-crisp (about 4-5 minutes). Slice avocado just before assembling.
  3. In a small bowl or jar, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly add warm water, whisking until dressing is smooth and pourable but creamy. Season with salt and pepper to taste. Add water one teaspoon at a time if dressing is too thick.
  4. In a large mixing bowl, combine cooked quinoa, shredded cabbage, carrots, cucumber, steamed broccoli, chickpeas, and cherry tomatoes. Gently toss to mix evenly.
  5. Divide mixture into serving bowls. Arrange sliced avocado on top, drizzle with tahini dressing, and sprinkle with toasted sesame or pumpkin seeds. Garnish with fresh parsley or cilantro leaves.
  6. Serve immediately. Store leftovers in the fridge up to 2 days with dressing separate for best texture.

Notes

Toast sesame seeds in a dry pan over medium heat for 2 minutes for extra flavor. Do not overcook quinoa to keep it fluffy. Add warm water slowly to tahini dressing to avoid clumps. Assemble bowl just before serving to keep veggies fresh. For meal prep, keep dressing separate. Roasting chickpeas with smoked paprika adds crunch and smoky flavor.

Nutrition

Keywords: Buddha bowl, quinoa bowl, healthy lunch, tahini dressing, vegetarian, gluten-free, easy recipe, meal prep

Find it online: https://cooksybite.com/fresh-rainbow-buddha-bowl-recipe-easy-healthy-lunch-with-creamy-tahini-dressing/