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- 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 cup chickpeas, cooked and drained - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 cup red cabbage, thinly sliced - 1 cup carrots, julienned - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - 1/4 cup tahini - 2 tablespoons lemon juice - 1 tablespoon maple syrup - Salt and pepper to taste The Rainbow Buddha Veggie Bowl is packed with nutrients. Quinoa gives you protein and fiber. Chickpeas add more protein and healthy carbs. Cherry tomatoes bring vitamins A and C. Cucumbers keep you hydrated. Red cabbage offers antioxidants. Carrots are full of beta-carotene. Avocado adds healthy fats, while cilantro gives a fresh taste. This bowl is not just colorful; it helps you feel good too! You can enjoy a balanced meal with protein, fats, and carbs. It is low in calories but high in vitamins and minerals. Eating this dish supports your health and keeps you full. {{ingredient_image_1}} - First, pour 2 cups of vegetable broth into a medium pot. - Bring the broth to a boil over medium heat. - Next, add 1 cup of rinsed quinoa to the pot. - Cover the pot and reduce the heat to low. - Cook for about 15 minutes until the quinoa is fluffy. - Once done, remove the pot from heat and let it sit covered for 5 minutes. - In a small bowl, mix together 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, salt, and pepper. - Whisk until everything is smooth and creamy. - If the dressing is too thick, add a little water to reach your desired consistency. - Start by spooning a generous amount of quinoa into each bowl. - Next, arrange the chickpeas, cherry tomatoes, cucumber, red cabbage, carrots, and avocado on top of the quinoa. - Make sure to place the veggies in sections for a colorful look. - Finally, drizzle the tahini dressing over the top and sprinkle with chopped cilantro. - Serve right away, or chill for up to an hour. Enjoy your fresh and vibrant meal! First, rinse your quinoa before cooking. This step removes bitter saponins. It also helps improve the texture. Use a fine mesh strainer for best results. Rinse it under cold water for about 2 minutes. To cook quinoa, bring vegetable broth to a boil. Add your rinsed quinoa and cover it. Lower the heat and let it simmer for about 15 minutes. Once the liquid is absorbed, remove it from heat. Let it sit covered for 5 minutes to steam. This makes the quinoa fluffy, not soggy. You can customize the tahini dressing to fit your taste. Start with the basic blend of tahini, lemon juice, maple syrup, salt, and pepper. If you want more flavor, add minced garlic or fresh herbs. Adjust the dressing's thickness by adding water little by little. Keep mixing until you reach your desired consistency. Pair your Rainbow Buddha Bowl with sides or proteins for a complete meal. Grilled chicken or tofu can add more protein. A slice of whole-grain bread also works well. You can even serve it with a fresh side salad. This bowl shines on its own but can be even tastier with these ideas. Enjoy your colorful and nutritious meal! Pro Tips Cook Quinoa Perfectly: Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness from the saponins. This will ensure a deliciously nutty flavor. Customize Your Veggies: Feel free to swap in any of your favorite vegetables or whatever you have on hand. Bell peppers, kale, or sweet corn would work great! Make Ahead: You can prepare the quinoa and chop the vegetables ahead of time. Store them separately in the fridge for a quick and easy meal later. Adjust the Dressing: If you prefer a creamier dressing, add more tahini or a splash of olive oil. You can also experiment with different herbs for added flavor. {{image_2}} You can add protein to your Rainbow Buddha Veggie Bowl in many ways. Tofu is a great choice. It absorbs flavors well and is plant-based. Tempeh is another tasty option. It has a nutty flavor and is packed with protein. If you prefer meat, grilled chicken works nicely too. For plant-based alternatives, consider chickpeas, which are already in the bowl. They add protein and fiber. Edamame is another great choice. It brings a pop of color and extra nutrients. You can also use lentils or black beans for even more variety. Using seasonal vegetables can make your bowl fresher and tastier. In spring, add asparagus or radishes. In summer, try zucchini or bell peppers. Fall offers pumpkins and sweet potatoes. Winter brings hearty greens like kale or Swiss chard. Highlighting colorful veggies is key. Use orange carrots, red bell peppers, or purple eggplant. The more colors you add, the more nutrients you get. Each color provides different vitamins and minerals that keep you healthy. Grains are a great base for your Buddha bowl. Besides quinoa, you can use brown rice. It has a chewy texture and is filling. Farro is another option. It has a nutty taste and is high in fiber. If you want couscous, it cooks quickly and is light. For gluten-free grains, try millet or buckwheat. These options are healthy and add variety. Each grain has unique benefits, so feel free to mix and match! To keep your Rainbow Buddha Veggie Bowl fresh, use airtight containers. Glass or BPA-free plastic works well. Store each ingredient separately if you can. This helps maintain texture and flavor. For best taste, refrigerate your bowls right after making them. Avoid leaving them out for more than two hours to keep food safe. Prepare ingredients ahead of time for quick meals. Cook your quinoa and store it in the fridge. You can chop veggies like cucumbers, carrots, and red cabbage in advance too. Keep them in separate containers. When you're ready to eat, just assemble the bowls. This makes a great on-the-go meal. Your refrigerated Buddha bowls last about 3 to 4 days. If you want to freeze them, pack the quinoa and veggies separately. They freeze well for up to a month. Just remember to thaw them in the fridge overnight before eating. This keeps the flavors fresh and tasty. This bowl is packed with nutritious ingredients. Quinoa is high in protein and fiber. It helps keep you full and satisfied. Chickpeas add more protein and healthy carbs. They also contain fiber, which aids digestion. The colorful veggies bring a range of vitamins. Cherry tomatoes are rich in vitamin C and antioxidants. Cucumbers provide hydration and are low in calories. Red cabbage adds vitamin K and extra fiber. Carrots are great for your eyes due to their beta-carotene. Avocado gives you healthy fats that support heart health. This bowl is not just tasty; it's a powerhouse of nutrition! Yes, this recipe is already vegan! All the ingredients are plant-based. The tahini dressing adds creaminess without any animal products. If you want to add more flavor, try adding garlic or herbs to the dressing. These will enhance the taste while keeping it vegan. You can add extra protein or healthy fats to make it more filling. Consider mixing in tofu or tempeh. Both are great plant-based protein sources. You can also use nuts or seeds for a crunch and healthy fats. Try adding sunflower seeds or sliced almonds on top. These not only add texture but also boost the nutrition. This blog post showcased a simple way to make a Rainbow Buddha Veggie Bowl. You learned about the key ingredients, from quinoa to vibrant veggies and tasty tahini dressing. Each ingredient adds valuable nutrients, making this meal healthy and colorful. In closing, this bowl is not just food; it’s a colorful way to nourish your body. Enjoy trying the tips and variations for your own twist. Embrace your creativity and make it your meal!

Rainbow Buddha Veggie Bowl

A colorful and nutritious veggie bowl featuring quinoa, chickpeas, and a variety of fresh vegetables topped with a creamy tahini dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegetarian
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 cup chickpeas, cooked and drained
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, julienned
  • 1 unit avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • to taste unit salt and pepper

Instructions
 

  • In a medium pot, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
  • In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper until smooth. Add a little water if needed to reach your desired dressing consistency.
  • While the quinoa is cooking, prepare the vegetables. Slice the avocado, julienne the carrots, and chop the cilantro.
  • To assemble the rainbow veggie bowl, start by spooning a generous amount of quinoa into the base of each bowl.
  • Arrange the chickpeas, cherry tomatoes, cucumber, red cabbage, carrots, and avocado in sections on top of the quinoa, creating a colorful rainbow effect.
  • Drizzle the tahini dressing over the veggies and quinoa, then sprinkle the chopped cilantro on top.
  • Serve immediately, or refrigerate for up to an hour for a chilled option. Enjoy your colorful and nutritious meal!

Notes

Serve immediately or refrigerate for a chilled option.
Keyword bowl meal, healthy, vegan