Lunch · 20 min

Rainbow Buddha Bowl

Name: Rainbow Buddha Bowl
Total time: 20 min
Ingredients: 150g dry quinoa; 400g canned chickpeas, drained; 150g red cabbage, thinly sliced; 1 carrot, grated; 1 avocado, sliced; 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp water, plus more as needed; 1 tbsp olive oil; 1 tsp paprika; Salt to taste

Crunchy veggies, quinoa and tahini dressing. Fresh and bright.

#healthy
#vegan
#light
#fresh
#quick
#gluten-free

Ingredients

•150g dry quinoa
•400g canned chickpeas, drained
•150g red cabbage, thinly sliced
•1 carrot, grated
•1 avocado, sliced
•2 tbsp tahini
•1 tbsp lemon juice
•2 tbsp water, plus more as needed
•1 tbsp olive oil
•1 tsp paprika
•Salt to taste

Method

1
Rinse the quinoa and cook according to its packet instructions. Drain any excess water and fluff with a fork.
2
Pat the chickpeas dry. Heat olive oil in a frying pan and cook the chickpeas with paprika and a pinch of salt for 6–8 minutes.
3
Stir the tahini, lemon juice and water together. Add more water a teaspoon at a time until pourable.
4
Divide quinoa, chickpeas and vegetables between bowls. Spoon over the dressing and serve.