Buddha Bowl with Creamy Tahini Sauce

Buddha Bowl with Creamy Tahini Sauce

This colorful Buddha Bowl is packed with vegetables, protein-rich chickpeas, and fluffy quinoa. The creamy tahini dressing ties everything together for a healthy lunch or dinner that kids can help assemble.

Serves: 2-3

Ingredients

For the Bowl

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup baby spinach or kale, chopped
• 1 carrot, shredded or thinly sliced
• 1 cucumber, sliced
• 1 avocado, sliced
• 1/2 cup red cabbage, shredded
• 1 tablespoon pumpkin seeds (optional)

For the Tahini Sauce

• 1/3 cup tahini
• Juice of 1 lemon
• 2-4 tablespoons water
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt to taste

Directions

1. Combine quinoa and water or broth in a saucepan. Bring to a boil.
2. Reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork.
3. Preheat oven to 400°F.
4. Toss chickpeas with olive oil, paprika, salt, and pepper.
5. Spread on a baking sheet and roast for 20 minutes until lightly crisp.
6. In a small bowl whisk together tahini, lemon juice, garlic, olive oil, water, and salt until smooth. Add additional water if needed for a thinner dressing.
7. Place quinoa and greens into serving bowls.
8. Arrange chickpeas, carrots, cucumber, avocado, and cabbage on top.
9. Drizzle with tahini sauce.
10. Sprinkle with pumpkin seeds before serving.