Description
Make this bright Veggie Buddha Bowl for a clean and satisfying lunch. It is packed with fresh vegetables and wholesome grains, perfect for a healthy meal.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 1 cup steamed broccoli florets
- 1 medium sweet potato, roasted and cubed
- 1/2 cup chickpeas, rinsed and drained
- 1/2 avocado, sliced
- 2 cups mixed greens (spinach, kale)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons water
- Pinch of salt and pepper
Instructions
- Cook quinoa and brown rice according to package directions. Set aside.
- Roast sweet potato cubes until tender. Steam broccoli florets until bright green.
- Prepare the tahini dressing: Whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
- Assemble your bowls: Divide the cooked quinoa and brown rice between two bowls.
- Arrange the steamed broccoli, roasted sweet potato, chickpeas, and sliced avocado neatly over the grains.
- Place the mixed greens on the side of the bowl.
- Drizzle the tahini dressing generously over the entire bowl.
- Serve immediately and enjoy your fresh, clean lunch!
Notes
- Feel free to substitute grains with farro or farro for variation.
- Use your favorite seasonal vegetables in place of the ones listed.
- For added protein, add grilled tofu or edamame.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Assembly
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg