RECIPE

Rainbow Buddha Bowl with Tahini Dressing

A vibrant, nutrient-dense Buddha bowl packed with colorful vegetables, quinoa, and a creamy tahini dressing. Rich in antioxidants and phytonutrients.

DEC 27, 2025
protein-bowl
Anti-Inflammation
Prep: 20m
Cook: 15m
4 servings
medium

Key Phytonutrients

Terpenes
Thiocyanates
Phyto Oils
Alkaloids
Prebiotics

Nutritional Information

Per serving

Calories: 420

Protein: 16g

Carbs: 52g

Fat: 18g

Ingredients

Rinse well before cooking

1 cup

Cubed and roasted

2 medium

Cut into florets

2 cups

Sliced into strips

1 large

Thinly sliced

1 cup

Sliced

1 large

Drained and rinsed

1 can

Well-stirred

1/4 cup

Freshly squeezed

2 tbsp

Minced

2 cloves

Instructions

1

Preheat oven to 400°F (200°C). Toss cubed sweet potato with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

2

Cook quinoa according to package instructions. Let cool slightly.

3

Steam broccoli for 3-4 minutes until bright green and tender-crisp.

4

Make tahini dressing by whisking together tahini, lemon juice, garlic, salt, and water until smooth and creamy.

5

Assemble bowls with quinoa as the base, then arrange vegetables, chickpeas, and avocado on top. Drizzle with tahini dressing and serve.