The Rainbow Buddha Bowl

🌈 The Rainbow Buddha Bowl

Prep time: 20 mins | Cook time: 25 mins | Servings: 2 large bowls

Ingredients

The Base & Proteins

• 1 cup Quinoa or brown rice (uncooked)

• 1 can (15 oz / 400g) Chickpeas, rinsed and drained

• 1 tbsp Olive oil (or a splash of aquafaba/water for an oil-free roast)

• ½ tsp each: Smoked paprika, garlic powder, cumin, and sea salt

The Rainbow Veggies

• Red: 1 cup Cherry tomatoes, halved

• Orange: 1 large Sweet potato, cubed (or 1 cup shredded carrots)

• Yellow: 1 Yellow bell pepper, diced

• Green: 2 cups Massaged kale or fresh baby spinach

• Purple: 1 cup Purple cabbage, thinly shredded

• Bonus Healthy Fats: 1 Avocado, sliced

🍋 Creamy Lemon-Tahini Dressing

• ⅓ cup Tahini (ensure it’s smooth and well-stirred)

• 3 tbsp Fresh lemon juice

• 1-2 tbsp Pure maple syrup (adjust to taste)

• 1 clove Garlic, finely minced or grated

• 2-3 tbsp Warm water (to thin it out)

• Salt & black pepper to taste

Step-by-Step Instructions

1. Roast the Sweet Potatoes & Chickpeas

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2. Toss the cubed sweet potatoes and drained chickpeas in the olive oil (or water/aquafaba), smoked paprika, garlic powder, cumin, and salt.

3. Spread them out in a single layer on the baking sheet. Roast for 20–25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are slightly crisp.

2. Cook the Grain

1. While the oven does its work, rinse your quinoa or brown rice.

2. Cook according to package instructions. Once done, fluff with a fork and set aside to cool slightly.

3. Whisk the Tahini Dressing

1. In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Note: The tahini will likely seize up and get very thick at first—this is completely normal!

2. Add the warm water one tablespoon at a time, whisking continuously, until the dressing transforms into a smooth, pourable, creamy consistency. Season with salt and pepper to taste.

4. Assemble the Rainbow

1. Divide the warm cooked grains evenly between two large, wide bowls.

2. Arrange the veggies and proteins in distinct, colorful sections on top of the grains:

   • Red: Cherry tomatoes

   • Orange/Protein: Roasted sweet potatoes and crispy chickpeas

   • Yellow: Diced yellow bell pepper

   • Green: Kale or spinach, topped with fresh avocado slices

   • Purple: Shredded purple cabbage

3. Drizzle the creamy tahini dressing generously over the top just before serving.

💡 Chef’s Tips & Variations

• The “Massage” Trick: If using kale, drizzle it with a teaspoon of lemon juice and a pinch of salt, then massage it with your hands for 60 seconds. This breaks down the tough fibers, making it incredibly tender and sweet.

• Meal Prep friendly: You can roast the veggies and cook the grains ahead of time. Store the components in separate containers in the fridge for up to 4 days, then assemble and add fresh avocado and dressing right before eating.