Rainbow Buddha Bowls with Garlic Tahini Dressing

Rainbow Buddha Bowls with Garlic Tahini Dressing


With room for customization, this buddha bowl will be your next favourite mid-week meal. Simply substitute your favourite or in-season vegetables and you'll have yourself a very nourishing meal.

    • Quinoa, 1 cup (uncooked)
    • Water, 2 cups
    • Turmeric Powder, 1/2 tsp
    • Sea Salt, a pinch
    • Edamame Beans, 1 cup
    • Zucchini, 1 (spiralized)
    • Carrot, 1 cup (grated)
    • Beetroot, 1 cup (cooked and chopped into cubes)
    • Avocado, 1 (sliced)
    • Cucumber, 1/4 (thinly sliced)
    • Hummus, 1/2 cup 
    • Tahini, 1/4 cup
    • Limes, 2  (juice only)
    • Garlic, 2 cloves (finely chopped)
    • Salt & Pepper, to taste
    • Water, 2 tbsp (to thin out)
  1. Start by cooking quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat, add turmeric and pinch sea salt, and simmer for 12-15 minutes or until cooked and pillowy.
  2. Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between four Coconut Bowls. Divide hummus between each bowl.
  3. Prepare dressing: In a small bowl, add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and a pinch of salt and pepper. Whisk to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.



Hannah Sunderani is the plant-based food blogger behind Two Spoons, where she creates recipes worth sharing! She is an editor @thefeedfeed and contributor to @bestofvegan. Her recipes are intended for all eaters, from the vegan skeptic to the vegan veteran to show just how delicious plant-based eating can be.

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Website: https://www.twospoons.ca/

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