Rainbow Buddha Bowl with Creamy Tahini Dressing

I discovered Buddha bowls during my first week of eating plant-based, when I was desperately searching for meals that would actually fill me up. This colorful bowl became my go-to lunch – it’s like eating a rainbow, and the tahini dressing is so creamy and satisfying that I completely forgot I was “missing” anything. Now I make a big batch of components on Sunday and mix-and-match throughout the week. Pure nourishment in a bowl!

Ingredients

For the Bowl Base

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (we recommend Bonafide brand)
• 4 cups baby spinach
• 2 large carrots, julienned or shredded
• 1 large cucumber, diced
• 1 red bell pepper, thinly sliced
• 1 cup red cabbage, finely shredded
• 1 avocado, sliced
• 1/2 cup hemp hearts
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons sesame seeds

For the Creamy Tahini Dressing

• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons pure maple syrup
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 3-4 tablespoons warm water (as needed)

Instructions

1. Cook the quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and let cool slightly.
2. Prepare the vegetables: While quinoa cooks, prep all vegetables – julienne carrots, dice cucumber, slice bell pepper, and shred cabbage. Set aside in separate bowls.
3. Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, cumin, and salt. Gradually whisk in warm water, 1 tablespoon at a time, until you reach a creamy, pourable consistency.
4. Toast the seeds: In a dry skillet over medium heat, toast pumpkin seeds for 3-4 minutes until lightly golden. Add sesame seeds and toast 1 more minute. Remove from heat.
5. Assemble the bowls: Divide spinach among 4 bowls. Top each with a quarter of the quinoa. Arrange carrots, cucumber, bell pepper, and cabbage in colorful sections around the bowl.
6. Finish and serve: Top each bowl with avocado slices, hemp hearts, and toasted seeds. Drizzle generously with tahini dressing just before serving.

Tips

• Prep components ahead – cooked quinoa keeps for 5 days in the fridge
• Store dressing separately and add fresh lemon juice if it thickens up
• Customize with your favorite vegetables – roasted sweet potato and steamed broccoli are great additions
• For extra protein, add chickpeas, edamame, or marinated tempeh