Colorful Buddha Bowl

Ingredients:

Base:

1 cup cooked quinoa or brown rice

1 cup cooked or canned chickpeas, drained and rinsed

Colorful Veggies:

1 carrot, grated

½ beetroot, grated (raw or cooked according to preference)

1 handful red cabbage, thinly sliced ​​

½ avocado, sliced ​​

½ cucumber, sliced ​​

A handful fresh baby greens or spinach

A few radishes, thinly sliced ​​

Garnish:

1 tbsp. sesame or sunflower seeds

1 tbsp pomegranate seeds (optional)

A few fresh coriander or parsley leaves

For the Sauce:

2 tbsp tahini

1 tbsp lemon juice

1 tbsp olive oil

1 tsp maple syrup or honey

1 tsp mustard

2 tbsp water, to adjust consistency

Salt and pepper, to taste

Instructions:

Prepare the Base:

Cook quinoa or brown rice according to package directions. Let cool slightly.

Assemble the Veggies:

Arrange the grated carrots, grated beetroot, red cabbage, avocado, cucumber, baby greens, and radishes around the base in a bowl for a nice colorful effect.

Add the Protein:

Add the chickpeas in the center or spread around the veggies.

Prepare the Sauce:

In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, mustard, and water. Whisk until smooth and creamy. Adjust seasoning with salt and pepper.

Garnish and Serve:

Drizzle the sauce generously over the Buddha bowl. Sprinkle with sesame or sunflower seeds, pomegranate, and fresh herbs for the finishing touch. Serve immediately and enjoy this explosion of colors and flavors!

Preparation Time: 20 minutes

Total Time: 20 minutes

Servings: 2