Eat the rainbow in one bowl: fluffy quinoa, crispy roasted chickpeas, sweet potatoes and greens, all brought together with a lemony tahini sauce.
Recipe: Rainbow Quinoa Buddha Bowl
Prep15 min
Cook25 min
Total40 min
Serves4
LevelEasy
Calories~480
Ingredients
- 1 cup quinoa
- 1 sweet potato, cubed
- 1 can chickpeas, drained and dried
- 2 tbsp olive oil, 1 tsp smoked paprika, salt
- 2 cups baby spinach or kale
- 1 avocado
- 1 cup red cabbage, shredded
Tahini dressing
- ¼ cup tahini
- Juice of 1 lemon
- 1 small garlic clove
- 3–4 tbsp water, pinch of salt
Instructions
- Roast sweet potato and chickpeas with oil, paprika and salt at 220°C (425°F) for 25 minutes.
- Cook quinoa according to the package.
- Whisk dressing ingredients until smooth and pourable.
- Build bowls with quinoa, greens, roasted veg, chickpeas, cabbage and avocado. Drizzle with dressing.
💡 Tips for success
- Store dressing separately; bowls keep 4 days in the fridge.
