Updated: Jun 22, 2018
This is a simple recipe, just quinoa tossed with veggies and chickpeas. The sauce can make or break a Buddha bowl, and this sauce is amazing!
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
1 cup quinoa
2 cups water
1 cup broccoli, cut into florets
1 1/2 cups chopped dinosaur kale
3 green onions, sliced
1/2 carrot, shredded
1 avocado, pitted and diced
1/2 red bell pepper, seeded and diced
1/2 cup cherry tomatoes, halved
1 cup canned chick peas, rinsed and drained
2 tablespoons tahini
2 tablespoons water
1 1/2 teaspoon maple syrup
2 tablespoons balsamic vinegar
1 ½ teaspoons lemon juice
1 garlic clove
1 tablespoon chopped fresh parsley
½ teaspoon white miso paste (optional)
½ teaspoon sea salt
1. Place the dressing ingredients into a blender and blend until smooth and creamy. You can also whisk the dressing but using a blender will help to emulsify the ingredients.
2. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed.
3. Lightly steam broccoli and kale in a small amount of water until the colors are bright green.
4. Add the green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas to a large mixing bowl along with the steamed kale and broccoli. Toss to combine.
5. Assemble Buddha bowl by placing warm quinoa in a bowl and tossing with veggies and chick peas. Drizzle tahini dressing over the top and serve.
Kim's hint: A Buddha bowl is a versatile dish. So, if you like, change the veggies, add baked tofu, or use any grain you prefer.