Rainbow Buddha Bowls

Buddha bowls are quick to toss together, and you can switch them up with different veg, beans and nuts so that you're never bored. This one incorporates lots of colourful veg. Enjoy for lunch or dinner.

Course Main Dish

Cuisine vegan

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 461kcal

Author Hannah Sunderani

Ingredients

Main Ingredients

1 cup quinoa uncooked
2 cups water
1/2 tsp turmeric powder
pinch sea salt
1 cup edamame beans
1 zucchini spiralized
1 cup carrot grated
1 cup cooked beetroot chopped
1 avocado chopped
1/4 cucumber thinly sliced
1/2 cup hummus

For the garlic-tahini dressing

1/4 cup tahini
2 limes juice
2 cloves garlic finely chopped
pinch salt and pepper
2 tbsp water to thin

US Customary - Metric

Instructions

Start by cooking quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat, add turmeric and pinch sea salt, and simmer for 12-15 minutes or until cooked and pillowy.
Spiralize zucchini (or grate it), and grate carrots, chop beetroot, and thinly slice avocado and cucumber.
Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between bowls. Divide hummus between each bowl.
Prepare dressing: In a small bowl add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Whisk to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.

Notes

Nutrition information is a rough estimate.

Nutrition