Ingredients

• 200 g quinoa or brown rice
• 150 g chickpeas, cooked
• 1 tbsp olive oil
• 1 tsp paprika
• 100 g kale, coarsely chopped
• 1 avocado, sliced
• 100 g cherry tomatoes, halved
• 1 carrot, grated
• 50 g red cabbage, thinly sliced
• Sesame seeds for garnish
• Fresh lime juice to drizzle

Buddha Bowl dressing

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 clove garlic, pressed
• Water to adjust the consistency

Instructions

1. Cook the quinoa or brown rice according to the package instructions, and let it cool.
2. Preheat the oven to 200°C. Toss the chickpeas with olive oil and paprika, and bake them in the oven for 15–20 minutes, until crispy.
3. Meanwhile, prepare the vegetables. Wash and chop the kale, slice the avocado, halve the cherry tomatoes, grate the carrot and thinly slice the red cabbage.
4. Mix all the dressing ingredients in a bowl, and add water gradually until you reach a creamy consistency.
5. Start by placing the quinoa or rice at the bottom of a large bowl. Then add the prepared vegetables in sections to create a beautiful and colorful bowl.
6. Top with the baked chickpeas, drizzle the dressing over the bowl, and garnish with sesame seeds and a squeeze of fresh lime juice.

Variations of the Buddha Bowl

Adapt your Buddha Bowl recipe by replacing the quinoa with bulgur or couscous for a different grain base. You can also add a protein source such as grilled chicken or tofu for a more filling bowl. Swap the vegetables for seasonal produce to vary flavor and color.