This is a simple recipe, just quinoa tossed with veggies and chickpeas. The sauce can make or break a Buddha bowl, and this sauce is amazing!


Prep time    15 minutes  

Cook time   20 minutes    

Yield               4 servings



  • 1 cup quinoa
  • 2 cups water
  • 1 cup broccoli, cut into florets
  • 1 1/2 cups chopped dinosaur kale
  • 3 green onions, sliced
  • 1 carrot, shredded
  • 1 avocado, pitted and diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 cup cherry tomatoes, halved
  • 1 cup canned chick peas, rinsed and drained


  • 2 tablespoons tahini
  • 2 tablespoons water
  • 1 1/2 teaspoon maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 ½ teaspoons lemon juice
  • 1 garlic clove
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon white miso paste (optional)
  • ½ teaspoon sea salt


  1. Place the dressing ingredients into a blender and blend until smooth and creamy. You can also whisk the dressing but using a blender will help to emulsify the ingredients.
  2. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed.
  3. Lightly steam broccoli and kale in a small amount of water until the colors are bright green.
  4. Add the green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas to a large mixing bowl along with the steamed kale and broccoli. Toss to combine.
  5. Assemble Buddha bowl by placing warm quinoa in a bowl and tossing with veggies and chick peas. Drizzle tahini dressing over the top and serve.

✏️ Tips & Hints

  • A Buddha bowl is a versatile dish. So, if you like, change the veggies, add baked tofu, or use any grain you prefer.