Print Recipe

Rainbow Buddha Bowl Recipe

Make the Rainbow Buddha Bowl Recipe for vibrant, healthy bowls with quinoa, roasted chickpeas, and tahini-lime dressing.

Ingredients

• 1 cup (185 g) uncooked quinoa, rinsed in cold water
• 2 cups (480 ml) water
• 1/4 teaspoon fine sea salt, for cooking the quinoa
• 1 can (15 oz/425 g) chickpeas, drained, rinsed, and patted very dry
• 1 medium orange sweet potato (about 12 oz/340 g), peeled and cut into 1/2-inch (1.25 cm) cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon fine sea salt, for seasoning chickpeas and sweet potato
• 2 cups (120 g) finely shredded red cabbage
• 1 cup (120 g) shredded carrot (about 2 medium carrots), peeled
• 1 cup (130 g) diced English cucumber, seeds removed and cut into 1/2-inch (1.25 cm) pieces
• 1 cup (135 g) diced red bell pepper (about 1 large pepper), seeds and ribs removed
• 1 cup (150 g) shelled edamame, thawed if frozen
• 4 cups (120 g) mixed salad greens or baby spinach, loosely packed
• 1 large ripe avocado (about 7 oz/200 g), peeled, pitted, and sliced just before serving
• 1/3 cup (80 ml) well-stirred tahini
• 3 tablespoons fresh lime juice (about 2 medium limes)
• 2 tablespoons pure maple syrup
• 1 tablespoon low-sodium soy sauce or tamari
• 1 small garlic clove, finely minced
• 1 teaspoon finely grated fresh ginger
• 3 to 5 tablespoons (45 to 75 ml) warm water, as needed to thin the dressing
• 1/8 teaspoon fine sea salt, or to taste, for the dressing
• 2 tablespoons hulled pumpkin seeds (pepitas)
• 2 teaspoons toasted sesame seeds (black or white)
• 2 tablespoons chopped fresh cilantro leaves
• 4 lime wedges, for serving (optional)

Instructions

Step 1: Cook and Fluff the Quinoa

Rinse the quinoa under cold water until the rinse runs clear, then combine it with water and a pinch of fine sea salt in a covered saucepan. Simmer gently until all the water is absorbed, then let it steam off the heat for a few minutes. Uncover and fluff the grains with a fork so each kernel looks light, separated, and glossy from residual steam; keep covered and warm until assembly.

Step 2: Season, Roast, and Crisp the Chickpeas and Sweet Potato

Toss very dry chickpeas and evenly cubed sweet potato with extra-virgin olive oil, ground cumin, smoked paprika, turmeric, garlic powder, freshly ground black pepper, and salt until everything is uniformly coated and slightly glossy with no clumps of spice. Spread the mixture in a single layer on a parchment-lined rimmed baking sheet and roast until the potato edges are caramelized and tender and the chickpeas are golden and slightly crisp to the touch — a balance of soft interior and crunchy exterior. Let them rest briefly on the sheet so surfaces dry and crisp further.

Step 3: Crisp, Colorize, and Contain the Vegetables

Finely shred the red cabbage, grate or shred the carrots, and dice the cucumber and red bell pepper into neat 1/2-inch pieces; place each vegetable in its own small bowl so the colors read as distinct bands later. Quickly blanch and chill the shelled edamame until bright green and drain well. Spin or pat the mixed greens mostly dry so they remain fresh and un-wilted. The visual goal here is a stack of tidy, saturated color piles with clean edges and dry, crisp textures.

Step 4: Emulsify the Tahini-Lime Dressing

Whisk tahini with fresh lime juice, maple syrup, soy sauce (or tamari), minced garlic, and grated ginger; the mixture will look thick and velvety at first. Add warm water tablespoon by tablespoon, whisking to achieve a pourable, creamy consistency with a slight sheen—similar to heavy cream but denser. Season to taste with a little fine sea salt, and keep the dressing in a small bowl with a whisk resting across the rim so it’s ready to drizzle.

Step 5: Slice, Arrange, Drizzle, and Garnish the Rainbow Buddha Bowls

Slice the ripe avocado into thin wedges and toss a faint squeeze of lime over them if desired to slow browning. Build each bowl on a bed of mixed greens, spoon a neat mound of warm fluffed quinoa to one side, and arrange roasted sweet potato and chickpeas in their own section. Fan the avocado and add separate colorful bands of shredded cabbage, shredded carrot, diced cucumber, diced red bell pepper, and edamame so the bowl reads like a vibrant rainbow. Drizzle a generous ribbon of the tahini-lime dressing over the bowl, then finish with hulled pumpkin seeds, toasted sesame seeds, chopped cilantro, and a lime wedge at the rim. Serve immediately so the quinoa and roasted pieces are warm and textures remain contrasty and bright.

Notes

• Rinse the quinoa well to remove bitterness.
• Dry chickpeas thoroughly for best roasting and crispness.
• Keep dressing separate until serving to preserve texture.
• Roast in a single layer for even caramelization.
• Slice avocado just before serving to avoid browning.