Spring Buddha Bowl
This recipe was inspired by the many buddha bowls before it! It is the perfect healthy meal to help clean out the fridge on a Saturday afternoon to be sure you use up any leftover veggies from the week! Almost any veggie will do, so substitute for your favorites. We used pre-baked sea salt chickpeas to save time but you could also make them at home yourself! The dressing, however, is worth making at home! It is sweet and delicious and reminds us of a honey mustard dipping sauce, without the preservatives. The quinoa and spinach will be sure to fill you up and a rainbow of vegetables will ensure you get all your vitamins and minerals without worry! Our favorite toppings are hemp seeds and sesame seeds but, sunflower or pumpkin seeds would add an amazing crunch!
Ingredients
- 2 cups spinach
- ½ avocado
- 1 baby cucumber
- 1 radish
- ¼ cup baked chickpeas (The Good Bean- Sea Salt Chickpea Snack)
- ⅓ quinoa, cooked
- 1 tomato
- Handful of sprouts
- Optional toppings
- Sesame seeds
- Hemp seeds
- Sunflower seeds
- Dressing
- 1 tbsp Tahini
- ½ tsp maple syrup
- 1 tsp yellow mustard
- 1 garlic clove
- Salt and pepper
- Water to thin out the dressing, approx. 1 tbsp, add more as needed
Instructions
- Prepare quinoa as per cooking directions, may vary depending on brand
- Mix all the ingredients together for the dressing and add water to thin out as needed
- Chop and wash all the veggies
- Make the bowl by adding a layer of spinach, then quinoa, all the veggies and top with the dressing!
- Feel free to add as many additional toppings as you would like and enjoy!
