• Kim Campbell

Buddha Bowl

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.

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