Description
A colorful and nutritious Rainbow Buddha Bowl topped with creamy tahini dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup shredded carrots
- 1 cup chopped kale
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Salt to taste
Instructions
- Cook quinoa according to package instructions and let it cool.
- Prepare the vegetables: shred carrots, chop kale, dice cucumber, and halve cherry tomatoes.
- In a bowl, combine tahini, lemon juice, maple syrup, and salt. Mix until smooth.
- Assemble the bowl: layer quinoa, carrots, kale, cucumber, tomatoes, and avocado.
- Drizzle tahini dressing over the top.
- Serve immediately and enjoy.
Notes
- Feel free to add any other vegetables you like.
- This bowl can be served warm or cold.
- Store leftover dressing in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Bowl assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Rainbow Buddha Bowl, Tahini Dressing, Healthy Bowl, Vegan Recipe