Description
Experience the vibrant flavors of this Mediterranean Buddha Bowl, brimming with fresh vegetables and wholesome grains for a satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 1 small red onion, thinly sliced
- 1 bell pepper, diced (any color)
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 3 tbsp tahini
Instructions
- Rinse quinoa under cold water. Cook in a pot with 2 cups of water; bring to a boil, then simmer for 15 minutes until fluffy.
- Drain and rinse canned chickpeas. Sauté in a skillet with olive oil, salt, and pepper over medium heat until slightly crispy.
- Prep your veggies: dice cucumber, halve cherry tomatoes, slice red onion thinly, and chop bell pepper.
- In a bowl, whisk tahini with lemon juice, water to thin out, and salt until smooth.
- Assemble your bowl: layer quinoa as the base topped with chickpeas, fresh veggies, avocado slices, and drizzle generously with tahini dressing.
Notes
- Feel free to substitute quinoa with brown rice or couscous.
- Add roasted chickpeas for an extra crunch or sprinkle seeds/nuts on top for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 535
- Sugar: 6g
- Sodium: 236mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg