Tastenexa
All recipes
Mediterranean
Rainbow Buddha Bowl
40 min total15 prep25 cook2 servings420 cal
VeganVegetarianFlexitarianContains soy
Fluffy quinoa topped with crisped, oven-roasted chickpeas, shredded red cabbage, and julienned carrot, all pulled together with a creamy tahini-lemon dressing. A balanced, colorful bowl that's just as good served warm or chilled.
Ingredients
pantry
- 150 gquinoa
- 400 gcanned chickpeas
- 3 tbsptahini
- 1 tbspsoy sauce
- 2 tbspolive oil
- 0.5 tspcumin
- 0.75 tspsalt
produce
- 100 gred cabbage
- 1carrot
- 1 tbsplemon juice
Steps
- Rinse the quinoa under cold water, then cook according to package directions, typically simmered in 2 parts water for 15 minutes, covered, until fluffy.
- Drain and rinse the chickpeas, then pat dry with paper towels.
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas with 1 tablespoon olive oil, cumin, and half the salt; spread on a baking sheet.
- Roast the chickpeas 20–25 minutes, shaking the pan halfway through, until golden and crisp.
- Meanwhile, thinly shred the red cabbage and julienne the carrot.
- Whisk the tahini, soy sauce, lemon juice, remaining 1 tablespoon olive oil, and 2–3 tablespoons water in a small bowl until smooth and pourable.
- Fluff the cooked quinoa with a fork and season with the remaining salt.
- Divide the quinoa between two bowls.
- Arrange the roasted chickpeas, shredded cabbage, and carrot in sections over the quinoa.
- Drizzle generously with the tahini dressing.
- Serve immediately, or chilled if preferred.
Tips
- Pat the chickpeas dry before roasting — extra moisture keeps them from crisping up.
- Shake the roasting pan halfway through so the chickpeas brown evenly on all sides.
- Thin the tahini dressing gradually with water; it will seize up if you add too much oil-based liquid at once.
- Rinse the quinoa well before cooking to remove its natural bitterness.
