The Ultimate Buddha Bowl Vegan, Gluten-free

So what do you do with that plethora of vegetables sitting in the fridge of the verge of rotting? Make a Buddha bowl! Jaime K. shows us one way to make a refreshing meal that can go with you to work on on a picnic.


Spring green leaves 2 Cup (32 tbs)
Cooked quinoa 1/4 Cup (4 tbs)
Chick peas 1 Tablespoon
Roasted pumpkin 1 Tablespoon
Cooked mushrooms 1 Tablespoon
Sugar snap peas 5 , thinly sliced
Shredded purple cabbage 1/4 Cup (4 tbs)
Grated carrot 1/4 Cup (4 tbs)
Avocado 1/2 , sliced
Green onion 1 , sliced
For the tahini dressing
Tahini sauce 1/2 Cup (8 tbs)
Fresh lemon juice 2 Tablespoon
Nutritional yeast 2 Tablespoon
Garlic 2 Clove (10 gm)
Crushed red pepper 1/2 Teaspoon
Liquid amino 2 Teaspoon (brag's liquid amino) (Optional)
Ginger 2 Tablespoon
Water 1/2 Cup (8 tbs)



For the tahini dressing – in a food processor, add in all the ingredients and blend until smooth. Set aside.

In a large bowl, place spring green leaves and arrange quinoa, chick peas, pumpkin, mushrooms, sugar snap peas, purple cabbage, carrot, avocado and green onion on top. Drizzle tahini dressing over it.


Garnish with some pumpkin seeds and serve.

Recipe Summary

Servings: 2