Who knew that buddha bowls could be so simple to make? Although they usually require a couple micro-recipes to create, using clean ingredients from the start maximizes flavor, meaning each element can be made with ease. Here, a base of warm quinoa is drizzled with a decadent garlic “butter” (made dairy-free with coconut oil!), and topped with beans, steamed spinach, avocado, and a vibrant dressing made from tahini, lemon, and turmeric. Sprinkle a few chia seeds on top for good measure, and cozy up with this exceptionally balanced meal.
Quinoa Buddha Bowl
Makes 2-3 servings
¼ cup tahini
¼ cup fresh lemon juice
Sea salt
½ teaspoon turmeric powder
1 cup dry quinoa
2 tablespoons coconut oil
¼ teaspoon garlic powder
2 cups steamed spinach (about 8 cups fresh)
1½ cups cooked pinto beans (or 1 15-ounce can, drained), warmed
1 avocado, halved and thinly sliced
1 tablespoon chia seeds
In a small bowl, mix together the tahini, lemon juice, turmeric, and a generous ¼ teaspoon of sea salt. Add a little water to help loosen the mixture into a sauce that can be easily drizzled – about 2-3 tablespoons. Set aside.
To a small pot over high heat, add the dry quinoa with 2 cups of water, stirring to combine. Bring to a boil, then reduce heat to a low simmer. Cook for about 15 minutes, or until all the excess water has evaporated. Remove from heat and let the quinoa stand for 5 minutes, then fluff with a fork.
Mix in the coconut oil, garlic powder, and ½ teaspoon sea salt.
To assemble, divide the quinoa mixture amongst 2-3 bowls. Top with the spinach and pinto beans, then drizzle with the tahini sauce.
Garnish with avocado slices, and sprinkle with chia seeds.
