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Healthy Simple Buddha Bowl with Lemon Tahini Dressing

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A quick, easy, and nourishing Buddha bowl featuring quinoa or brown rice, roasted chickpeas, fresh veggies, and a creamy lemon tahini dressing. Perfect for weight loss and packed with fiber, protein, and healthy fats.

Ingredients

Scale
  • 1 cup cooked quinoa (185g) or brown rice (240g)
  • 1 cup shredded kale or spinach
  • 1 cup roasted chickpeas (165g), seasoned with smoked paprika and cumin
  • 1 medium carrot, julienned or shredded
  • 1 small cucumber, sliced thin
  • ½ cup cherry tomatoes, halved
  • ½ avocado, sliced
  • ¼ cup tahini (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 clove garlic, minced
  • 2–4 tablespoons water (30-60ml)
  • Salt to taste
  • Optional garnishes: toasted sesame seeds or pumpkin seeds, fresh parsley or cilantro

Instructions

  1. Cook the grains: Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork. (If using brown rice, cook according to package instructions, about 40-45 minutes.)
  2. Prepare and roast chickpeas: Preheat oven to 400°F (200°C). Drain and rinse one 15oz can of chickpeas. Pat dry. Toss chickpeas with 1 tablespoon olive oil, 1 tsp smoked paprika, ½ tsp cumin, and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, shaking pan halfway through, until crispy and golden.
  3. Wash and prep veggies: Wash kale or spinach thoroughly and pat dry. Remove tough stems and shred or chop leaves. Julienne or shred carrot, slice cucumber thinly, halve cherry tomatoes, and slice avocado just before serving.
  4. Make the lemon tahini dressing: Whisk together ¼ cup tahini, 2 tablespoons fresh lemon juice, minced garlic, and a pinch of salt. Add water 1 tablespoon at a time until dressing is smooth and pourable. Adjust salt or lemon juice as needed.
  5. Assemble the bowl: Start with quinoa or rice in a serving bowl. Layer kale or spinach on one side, then arrange roasted chickpeas, carrot, cucumber, cherry tomatoes, and avocado in sections. Drizzle generously with lemon tahini dressing.
  6. Garnish and serve: Sprinkle with toasted sesame or pumpkin seeds and fresh herbs if desired. Serve immediately.

Notes

Rinse quinoa to remove bitterness. Pat chickpeas dry thoroughly before roasting to ensure crispiness. Whisk dressing well and add water gradually for smooth consistency. Dressing can be made up to 3 days ahead and whisked again before serving. Store components separately to keep freshness. Add avocado just before serving to prevent browning.

Nutrition

Keywords: Buddha bowl, lemon tahini dressing, healthy, weight loss, vegan, gluten-free, quinoa, roasted chickpeas, easy recipe

Find it online: https://crispcraving.com/healthy-simple-buddha-bowl-with-lemon-tahini-dressing-easy-recipe-for-weight-loss/