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Fresh Rainbow Buddha Bowl with Easy Creamy Tahini Dressing

Fresh Rainbow Buddha Bowl - featured image
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A vibrant and nourishing bowl featuring layers of fresh and roasted veggies, quinoa, and a smooth, tangy tahini dressing. Perfect for a quick, wholesome meal that’s both satisfying and colorful.

Ingredients

Scale
  • 1 cup cooked quinoa (185g)
  • 2 cups baby kale or spinach (60g), roughly chopped
  • 1 cup shredded purple cabbage (70g)
  • 1 cup julienned carrots (120g)
  • 1 medium roasted sweet potato, cubed (about 200g)
  • 1 medium avocado, sliced
  • ½ cup cherry tomatoes (75g), halved
  • ½ cup cucumber slices (50g)
  • ¼ cup tahini paste (60ml)
  • 3 tbsp fresh lemon juice (45ml)
  • 1 small garlic clove, minced
  • 3–4 tbsp warm water (45-60ml)
  • 1 tsp maple syrup or honey (5ml)
  • ½ tsp salt (3g)
  • Black pepper to taste
  • Optional toppings:
  • 1 tbsp toasted sesame seeds (9g)
  • 2 tbsp chopped fresh parsley or cilantro (8g)
  • ¼ cup crumbled feta or goat cheese (30g)

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let steam covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. Preheat oven to 425°F (220°C). Peel and cube 1 medium sweet potato (about 200g). Toss with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Remove and let cool.
  3. While quinoa and sweet potatoes cook, shred 1 cup purple cabbage, julienne 1 cup carrots, halve ½ cup cherry tomatoes, slice ½ cup cucumber, chop 2 cups baby kale or spinach, and slice 1 medium avocado just before assembling.
  4. In a mixing bowl, whisk together ¼ cup tahini paste, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp maple syrup or honey, ½ tsp salt, and a pinch of black pepper. Slowly add 3-4 tbsp warm water, whisking until smooth and pourable. Adjust water to desired consistency.
  5. Assemble the bowl by starting with a base of quinoa and kale/spinach. Arrange shredded cabbage, carrots, roasted sweet potatoes, cherry tomatoes, cucumber, and avocado in colorful sections on top. Drizzle with the creamy tahini dressing.
  6. Add optional toppings: sprinkle toasted sesame seeds, fresh herbs like parsley or cilantro, and crumble feta or goat cheese if desired.
  7. Gently toss the bowl or enjoy as is. Serve immediately for best freshness.

Notes

Rinse quinoa well to remove bitterness. Roast sweet potatoes in uniform cubes for even cooking. Add avocado just before serving to prevent browning. Gradually add warm water to tahini dressing for smooth texture. Store dressing separately if prepping ahead.

Nutrition

Keywords: buddha bowl, tahini dressing, quinoa bowl, healthy lunch, vegetarian, gluten-free, easy recipe, colorful salad

Find it online: https://juliamadeit.com/fresh-rainbow-buddha-bowl-recipe-with-easy-creamy-tahini-dressing-guide/