Rainbow Veggie Buddha Bowl

Name: Rainbow Veggie Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Yield: 2
Ingredients: 2 cups Cooked quinoa; 1 tin (400 g) Chickpeas, drained; 1 Avocado, sliced; 1 cup Red cabbage, shredded; 1 large Carrot, grated; 1 cup Cherry tomatoes, halved; 3 tbsp Tahini; 2 tbsp Lemon juice; 1 tsp Smoked paprika; 1 tbsp Olive oil

Made with: chickpeas, quinoa, avocado

A vibrant, nourishing bowl of roasted chickpeas, fluffy quinoa, and crisp raw vegetables finished with a creamy tahini dressing. Meal-prep friendly and completely plant-based.

Prep15 min

Cook25 min

Serves2

LevelEasy

VeganVegetarian

Ingredients

Cooked quinoa2 cups
Chickpeas, drained1 tin (400 g)
Avocado, sliced1
Red cabbage, shredded1 cup
Carrot, grated1 large
Cherry tomatoes, halved1 cup
Tahini3 tbsp
Lemon juice2 tbsp
Smoked paprika1 tsp
Olive oil1 tbsp

Substitutions

quinoa → brown rice or couscous
tahini → smooth peanut butter
chickpeas → butter beans or tofu

Instructions

1Heat the oven to 200C / 400F. Pat the chickpeas dry, toss with the olive oil, smoked paprika, and a pinch of salt, and spread on a baking tray.
2Roast the chickpeas for 22-25 minutes, shaking halfway, until crisp and golden.
3While they roast, make the dressing: whisk the tahini, lemon juice, and 2-3 tablespoons of cold water until smooth and pourable. Season with salt.
4Divide the cooked quinoa between two bowls as the base.
5Arrange the red cabbage, grated carrot, cherry tomatoes, and avocado in separate sections on top for a rainbow effect.
6Scatter over the warm roasted chickpeas.
7Drizzle generously with the tahini dressing and serve straight away.

Want recipes like this from your own ingredients? Try Pantamo