Low Sodium Vibrant Buddha Bowl
Packed with colorful veggies, hearty quinoa, and creamy avocado, this Low Sodium Vibrant Buddha Bowl is a nourishing, flavor-forward meal that's as eye-catching as it is healthy. Crafted with ingredients like chickpeas, spinach, cherry tomatoes, and a tangy homemade tahini dressing, this recipe delivers bold tastes while keeping sodium levels in check. Perfect for meal prep or a quick weeknight dinner, it comes together in just 30 minutes. Sprinkle with sesame seeds for a delightful crunch, and enjoy this wholesome bowl that's ideal for anyone seeking vibrant, plant-based dishes.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Spinach Leaves
- 1 cup Cherry Tomatoes
- 1 medium Cucumber
- 1 large Carrot
- 1 medium Red Bell Pepper
- 1 cup Chickpeas (no added salt, canned or cooked)
- 3 tablespoons Tahini
- 2 tablespoons Fresh Lemon Juice
- 1 clove Minced Garlic
- 2 tablespoons Water (for dressing)
- 0.25 teaspoon Ground Black Pepper
- 1 teaspoon Sesame Seeds
- 0.5 medium Avocado
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Let it cool slightly.
While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber into half-moons, shred the carrot, and dice the red bell pepper. Set aside.
Rinse and drain the chickpeas if using canned chickpeas. Ensure they are free of any added salt.
For the dressing, whisk together the tahini, fresh lemon juice, minced garlic, 2 tablespoons of water, and ground black pepper in a small bowl until smooth. If the dressing is too thick, add a little more water, 1 teaspoon at a time, until desired consistency is reached.
Assemble the Buddha bowl. Start by placing a bed of spinach leaves in the bottom of each bowl. Add the cooked quinoa, cherry tomatoes, cucumber, shredded carrot, diced red bell pepper, and chickpeas in sections around the bowl to create a colorful arrangement.
Add sliced avocado to the bowl and sprinkle sesame seeds on top for added texture and flavor.
Drizzle the tahini dressing over the bowl or serve it on the side for dipping.
Serve immediately and enjoy your Low Sodium Vibrant Buddha Bowl!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 26.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3779 mg | 291% | |
| Iron | 16086.6 mg | 89370% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
