Nut-Free Vibrant Buddha Bowl

Brighten up your mealtime with this Nut-Free Vibrant Buddha Bowl, a wholesome and colorful dish that's as nourishing as it is visually stunning. Featuring a base of fluffy quinoa paired with crisp baby spinach, this recipe is a celebration of fresh, vibrant veggies like shredded carrots, juicy cherry tomatoes, and crunchy red cabbage, all arranged artfully for a stunning presentation. Creamy avocado slices and protein-packed chickpeas add balance and heartiness, while a zesty tahini dressing, seasoned with lemon juice, garlic, and a hint of maple syrup, ties it all together with a burst of flavor. Perfect for those with nut allergies, this nutrient-dense, plant-based Buddha bowl is ready in just 35 minutes, making it an easy, gluten-free meal prep option or a satisfying lunch or dinner for two.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup quinoa
• 2 cups water
• 0.5 teaspoon salt
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 medium carrot, shredded
• 1 cup red cabbage, thinly sliced
• 1 small cucumber, sliced into half-moons
• 1 cup cooked chickpeas, drained and rinsed
• 0.5 whole avocado, sliced
• 3 tablespoons tahini (sesame paste)
• 2 tablespoons lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons water (for dressing)
• 0.25 teaspoon pepper
• 1 teaspoon olive oil (optional, for dressing)

Directions

Step 1

Rinse the quinoa under cold water to remove bitterness. In a medium pot, combine quinoa, water, and salt. Bring to a boil, then reduce to a simmer and cover. Cook for 12-15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool slightly.

Step 2

While the quinoa is cooking, prepare the vegetables. Slice the cherry tomatoes, shred the carrot, thinly slice the red cabbage, and slice the cucumber into half-moons.

Step 3

Make the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, water, pepper, and olive oil (if using) in a small bowl. Adjust the consistency with a bit more water if needed. It should be smooth and pourable.

Step 4

In two serving bowls, layer the baby spinach as the base. Divide the cooked quinoa equally between the bowls. Arrange the cherry tomatoes, shredded carrot, red cabbage, cucumber slices, chickpeas, and avocado slices in colorful sections on top of the quinoa.

Step 5

Drizzle the tahini dressing generously over the bowls. Toss gently if desired or serve as is.

Step 6

Serve immediately and enjoy this vibrant, nut-free Buddha Bowl!

Nutrition Facts

Serving size	1616.6 grams (1616.6g)

Amount per serving	% Daily Value*
Calories	1516

Total Fat 58.10g	74%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2917mg	127%
Total Carbohydrate 203.40g	74%
Dietary Fiber 36.80g	131%
Total Sugars 30.90g
Protein 58.80g	118%

Vitamin D 0IU	0%
Calcium 565mg	43%
Iron 20mg	109%
Potassium 2526mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 15.0%

Carbs: 51.8%