Rainbow Buddha Bowl
Buddha bowls are quick to toss together, and you can switch them up with different veg, beans and nuts so that you're never bored. This one incorporates lots of colourful veg. Enjoy for lunch or dinner.
Ingredients
Main ingredients
- 1 cup Quinoa uncooked
- 2 cups Water
- 1/2 tsp Turmeric powderpinch sea salt
- 1 cup Edamame beans
- 1 unit Zucchini (spiralized)
- 1 cup Carrot grated
- 1 cup Cooked beetroot (chopped)
- 1 unit Avocado (chopped)
- 1/4 unit Cucumber thinly sliced
- 1/2 unit Hummus
Garlic-tahini
- 1/4 cup Tahini
- 2 units Limes juice
- 2 units Cloves garlic (finely chopped)
- 2 tbsp Water to thin
Instructions
- 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.
- Spiralize zucchini (or grate it), and grate carrots, chop beetroot, and thinly slice avocado and cucumber.
- Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between bowls. Divide hummus between each bowl.
- Prepare dressing: In a small bowl add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch 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.