Rainbow Buddha Bowl
Roasted chickpeas, quinoa and crunchy veg with a creamy tahini-lemon dressing.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
This is the lunch that makes you feel good all afternoon. Crispy spiced chickpeas, fluffy quinoa and a rainbow of fresh vegetables, all brought together with a punchy tahini dressing that you'll want to put on everything.
It's endlessly adaptable: swap in whatever grains and vegetables you have, and make a double batch of the chickpeas and dressing for easy lunches all week.
Rainbow Buddha Bowl
40 min total · approx. 540 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Toss the chickpeas with the olive oil, paprika and a pinch of salt, spread on a tray and roast for 25 minutes, shaking halfway, until crisp.
- Meanwhile, cook the quinoa in plenty of boiling salted water for 12–15 minutes until tender. Drain well and fluff with a fork.
- For the dressing, whisk the tahini, lemon juice and maple syrup with 2–3 tbsp cold water until smooth and pourable. Season to taste.
- Divide the quinoa between two bowls and arrange the avocado, carrot, cabbage, cucumber and chickpeas on top.
- Drizzle with the dressing and finish with toasted seeds.
Cook's noteThe tahini will seize and thicken at first when you add the lemon — keep whisking in water and it will turn silky.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
