Description
Indulge in the vibrant flavors of a Vegan Buddha Bowl, a nourishing dish made with nutrient-dense grains, fresh vegetables, and a creamy tahini dressing. This colorful bowl is not only visually appealing but also packed with essential vitamins and minerals for a healthy lifestyle. Perfect for lunch or dinner, this quick-to-prepare meal can be customized to suit your taste preferences. Imagine enjoying fluffy quinoa topped with crunchy kale, ripe avocado, juicy cherry tomatoes, and crisp cucumber—all drizzled with zesty homemade dressing. Whether you’re vegan or simply seeking nutritious meals, this Vegan Buddha Bowl promises satisfaction in every bite.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups chopped kale
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1 ripe avocado
- 3 tablespoons tahini
- Juice of 1 lemon
- Salt to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with water in a saucepan over medium heat. Bring to boil, reduce heat, cover, and simmer for about 15 minutes until water absorbs.
- While quinoa cooks, wash and chop kale into bite-sized pieces; dice cucumber; slice cherry tomatoes in half.
- In a small bowl or jar, whisk together tahini, lemon juice, salt, and enough water for desired consistency.
- Once quinoa is cooked and cooled slightly, layer it in bowls starting with quinoa at the bottom followed by kale on top. Add cucumber, cherry tomatoes, and sliced avocado around the edges.
- Drizzle with tahini dressing and add optional toppings like sesame seeds or nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 130mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Keywords: - For added protein, include chickpeas or baked tofu to your bowl. - Experiment with seasonal veggies for variety or different dressings like balsamic vinaigrette. - Store leftovers separately in airtight containers for up to three days.