Vegan Buddha Bowl with Chickpeas, Quinoa, and Tahini Dressing

This Vegan Buddha Bowl showcases a nourishing combination of chickpeas, quinoa, and fresh vegetables, all tied together with a creamy tahini dressing. Colourful, protein-packed, and full of vitamins, it makes for a balanced meal any time of day.

Ingredients

Main Bowl Components

• 1 cup cooked quinoa (follow package instructions)
• 1 can (400g) chickpeas, drained and rinsed
• 2 cups mixed fresh vegetables, such as:
  • Sliced cucumbers
  • Cherry tomatoes
  • Shredded carrots
  • Bell peppers
  • Broccoli florets
• 1 cup leafy greens (spinach, kale, or mixed greens)
• 1 tablespoon olive oil (for chickpeas or optional sautéing)

Tahini Dressing

• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon lemon juice (or more to taste)
• 1 clove garlic, minced (optional)
• 1 teaspoon maple syrup or agave (optional, for sweetness)
• Pinch of salt and pepper
• 2–3 tablespoons water (adjust for desired consistency)

Optional Extras

• Avocado slices or guacamole
• Fresh herbs like coriander or parsley
• Toasted seeds (pumpkin, sesame) for extra crunch
• Red pepper flakes or chilli sauce for spice

Instructions

1. Prepare the Quinoa

1. Rinse 1 cup quinoa under running water to remove any bitterness.
2. In a saucepan, combine the rinsed quinoa with 2 cups water (or vegetable broth for extra flavour).
3. Bring to a boil, then reduce the heat to low and cover.
4. Simmer for 15–20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside to cool slightly.

2. Season or Sauté the Chickpeas (Optional)

1. For extra flavour, warm 1 tablespoon olive oil in a frying pan over medium heat.
2. Add the drained chickpeas, season with a pinch of salt and pepper, or your favourite spices (cumin, paprika).
3. Sauté for about 5 minutes, stirring occasionally until lightly golden. Alternatively, leave the chickpeas as-is for a simpler bowl.

3. Prepare the Vegetables

1. Rinse and slice or chop your chosen fresh vegetables into bite-sized pieces.
2. If using leafy greens like kale, you can massage them briefly with a little olive oil and salt to soften. Spinach or mixed salad greens can be added directly.

4. Make the Tahini Dressing

1. In a small bowl, combine 3 tablespoons tahini, 1 tablespoon lemon juice, and 1 clove minced garlic (if using).
2. Stir in 1 teaspoon maple syrup (optional) for a slight sweetness, plus a pinch of salt and pepper.
3. Add 2–3 tablespoons water, one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
4. Taste and adjust: add more lemon juice for tanginess, more water to thin, or more tahini to thicken.

5. Assemble the Buddha Bowl

1. In each serving bowl, place a base of cooked quinoa.
2. Add chickpeas and arrange the fresh vegetables around the bowl.
3. Drizzle with tahini dressing, or serve the dressing on the side.
4. Top with any extra garnishes like avocado slices, fresh herbs, or toasted seeds.

6. Serve and Enjoy

1. Present the bowl with all its colourful components visible.
2. Mix or keep the sections separate—your choice.
3. Enjoy immediately, or refrigerate leftovers in an airtight container for up to 2–3 days.

Tips for a Delicious Vegan Buddha Bowl

• Meal prep: Cook quinoa and chickpeas in advance, then refrigerate. Assemble bowls quickly during the week.
• Play with textures: Add crunchy elements like roasted chickpeas, nuts, or seeds.
• Use seasonal vegetables: Swap in roasted sweet potatoes, beetroot, or squash for a hearty twist.
• Adjust dressing: If the tahini is thick, add a bit more water or lemon juice. If it’s too thin, stir in an extra spoonful of tahini.

This Vegan Buddha Bowl with Chickpeas, Quinoa, and Tahini Dressing is a delicious way to enjoy a variety of plant-based nutrients in one dish. Customise it with your favourite produce, grains, and garnishes for a satisfying meal that’s both bright and wholesome.