Nut-Free Vibrant Buddha Bowl
Bright, flavorful, and allergen-friendly, this Nut-Free Vibrant Buddha Bowl is the perfect no-fuss meal that’s as nutritious as it is stunning. Packed with plant-based goodness, this recipe features a hearty base of fluffy quinoa and crunchy baby spinach layered with colorful vegetables like shredded carrots, cherry tomatoes, red cabbage, and sliced cucumber. Protein-rich chickpeas and creamy avocado add depth and satisfaction, while a silky tahini and lemon dressing ties everything together with a tangy, slightly sweet finish. With only 20 minutes of prep time and no nuts in sight, this wholesome and gluten-free Buddha bowl is ideal for anyone craving a fresh, nutrient-packed lunch or dinner. Serve as-is for a picturesque presentation or toss together for more of a mix-and-match delight. Perfect for meal prep or last-minute cravings!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon salt
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 medium carrot, shredded
- 1 cup red cabbage, thinly sliced
- 1 small cucumber, sliced into half-moons
- 1 cup cooked chickpeas, drained and rinsed
- 0.5 whole avocado, sliced
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2 tablespoons water (for dressing)
- 0.25 teaspoon pepper
- 1 teaspoon olive oil (optional, for dressing)
Instructions
Rinse the quinoa under cold water to remove bitterness. In a medium pot, combine quinoa, water, and salt. Bring to a boil, then reduce to a simmer and cover. Cook for 12-15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool slightly.
While the quinoa is cooking, prepare the vegetables. Slice the cherry tomatoes, shred the carrot, thinly slice the red cabbage, and slice the cucumber into half-moons.
Make the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, water, pepper, and olive oil (if using) in a small bowl. Adjust the consistency with a bit more water if needed. It should be smooth and pourable.
In two serving bowls, layer the baby spinach as the base. Divide the cooked quinoa equally between the bowls. Arrange the cherry tomatoes, shredded carrot, red cabbage, cucumber slices, chickpeas, and avocado slices in colorful sections on top of the quinoa.
Drizzle the tahini dressing generously over the bowls. Toss gently if desired or serve as is.
Serve immediately and enjoy this vibrant, nut-free Buddha Bowl!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 30.9 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2526 mg | 54% | |
*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.
