Description
A nutritious and colorful Buddha bowl packed with fresh spring ingredients for a balanced meal.
Ingredients
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
- 1 cup shredded kale
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped red cabbage
- 1 avocado, sliced
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and let cool.
- Toss kale with olive oil, lemon juice, salt, and pepper.
- Arrange quinoa, chickpeas, kale, carrots, cucumber, cabbage, and avocado in a bowl.
- Drizzle tahini over the top.
- Serve immediately or store in an airtight container for meal prep.
Notes
- Swap chickpeas for grilled chicken if you prefer a non-vegetarian option.
- Add a sprinkle of sesame seeds for extra crunch.
- Store dressing separately if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: No-Cook/Assembled
- Cuisine: Fusion