Quinoa Buddha Bowls
These Quinoa Buddha Bowls are a healthy and delicious lunch or light dinner. They’re packed with veggies and good-for-you ingredients like quinoa and chickpeas.
Servings: 6 people
Calories: 412kcal
Cost: $14.87
Equipment
- vegetable steamer
- cutting board
- chef's knife
- whisk
- mixing bowl
- measuring cups
- Liquid measuring cup
- Measuring spoons
Ingredients
- 1 pound asparagus
- ½ head red cabbage
- 2 tomatoes
- 6 cups arugula or spinach
- 2 15-ounce cans chickpeas, drained
- 3 cups cooked quinoa
TAHINI DRESSING:
- 6 Tablespoons tahini
- 6 Tablespoons lemon juice
- ½ cup olive oil
- ¼ cup water
- Salt & pepper to taste
Instructions
PREP VEGETABLES:
- First, cook the asparagus in a steamer or in boiling water until they are tender, about 3-4 minutes.
- Chop the cabbage in thin slices and chop the tomatoes into bite-size pieces.
MAKE TAHINI DRESSING:
- Pour all of the ingredients into a medium bowl. Whisk vigorously until combined, about 1 minute.
ASSEMBLE BUDDHA BOWLS:
- Split the ingredients among 6 individual bowls.
- Serve immediately.
Nutrition
Serving: 3cups | Calories: 412kcal | Carbohydrates: 34g | Protein: 10g | Fat: 28g | Saturated Fat: 4g | Sodium: 41mg | Potassium: 738mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2184IU | Vitamin C: 59mg | Calcium: 124mg | Iron: 5mg