Rainbow Buddha Bowl with Quinoa (Printable Version)

A vibrant grain bowl combining quinoa, chickpeas, and colorful vegetables with creamy tahini dressing for a wholesome meal.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Protein

04 - 1 cup cooked chickpeas, drained

→ Vegetables

05 - 1 cup red cabbage, thinly sliced
06 - 1 cup carrots, julienned
07 - 1 cup cherry tomatoes, halved
08 - 1 cup yellow bell pepper, sliced
09 - 1 cup cucumber, sliced
10 - 1 cup fresh baby spinach

→ Healthy Fats and Toppings

11 - 1 ripe avocado, sliced
12 - 2 tablespoons toasted pumpkin seeds
13 - 2 tablespoons sesame seeds

→ Dressing

14 - 3 tablespoons tahini
15 - 2 tablespoons lemon juice
16 - 1 tablespoon maple syrup
17 - 2 tablespoons water, plus more as needed
18 - 1 clove garlic, minced
19 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - In a medium saucepan, bring 2 cups water to a boil. Add quinoa and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let rest 5 minutes, then fluff with a fork.
02 - While quinoa cooks, prepare all vegetables by slicing red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, and avocado.
03 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water, salt, and black pepper until smooth. Add more water as needed to reach desired consistency.
04 - Divide cooked quinoa evenly among 4 bowls. Arrange chickpeas, red cabbage, carrots, cherry tomatoes, bell pepper, cucumber, spinach, and avocado in colorful sections on top of quinoa.
05 - Drizzle each bowl with tahini dressing. Sprinkle with pumpkin seeds and sesame seeds. Serve immediately.

# Additional Tips::

01 -
  • Every bite tastes different depending on what you scoop together, so you never get bored halfway through.
  • It looks impressive enough for guests but comes together faster than ordering takeout.
  • You can prep everything ahead and assemble bowls in under five minutes when hunger strikes.
  • The tahini dressing is so good you'll want to drizzle it on everything for the rest of the week.
02 -
  • If you skip rinsing the quinoa, it'll taste soapy and bitter no matter how good your dressing is.
  • The dressing will thicken as it sits, so always make it a little thinner than you think you need.
  • Don't add the avocado and dressing if you're meal prepping, they'll turn everything soggy and brown by day two.
03 -
  • Toast your seeds in a dry skillet for 2 minutes and the nutty aroma will make your whole kitchen smell incredible.
  • Use a mandoline to slice the cabbage and carrots paper thin, it makes the bowl feel more elegant and easier to eat.
  • If the dressing tastes too thick or intense, whisk in water one tablespoon at a time until it's pourable and mild.
  • Let the cooked quinoa rest covered for 5 minutes before fluffing, it finishes steaming and won't be mushy.
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