Buddha Bowl
A cafe favourite across Australia: quinoa, roasted veg, chickpeas and avocado layered into one balanced, colourful bowl.
✍️ Veg.Pub EditorialPublished 2026-05-26👁 55 views
Calories
480
kcal
Servings
2
Prep time
35
min
Diet
vegan
🧺 Ingredients
- Quinoa100g · Swap: Brown rice
- Cooked chickpeas150g
- Sweet potato, diced1
- Kale50g · Swap: Spinach
- Avocado1/2
- Red cabbage, shredded50g
- Tahini2 tbsp
- Lemon juice1 tbsp
👩🍳 Steps
- 1At 200C, toss the sweet potato and chickpeas with a little oil and salt and roast 20 minutes until golden.
- 2Rinse the quinoa, cook in double the water for 12 minutes until translucent, rest 5 minutes, then fluff.
- 3Whisk the tahini with lemon juice and a little warm water into a smooth dressing.
- 4Massage the kale until softened and prepare the shredded red cabbage.
- 5Layer quinoa in each bowl, then arrange the roasted sweet potato, chickpeas, kale, cabbage and avocado in sections.
- 6Drizzle with the tahini dressing and toss to serve.
📊 Nutrition
| Protein | 16g |
| Iron | 4mg |
| Calcium | 110mg |
| Fiber | 12g |
Introduction
The Buddha bowl embodies the healthy-eating wave of Australian and New Zealand cafes, gathering wholegrains, legumes and colourful vegetables into a single, complete meal.
Wellness Benefits
- Quinoa and chickpeas are strengthening and supply complete plant protein.
- The rainbow of vegetables supports digestion, while avocado adds quality fats.
Nutrition Highlights
- Wholegrains plus legumes form complementary protein with plenty of fibre.
- Tahini adds extra calcium and healthy fats.
Tips
- Prep the components in batches ahead so assembly is quick.
- Dress and toss just before eating to keep the vegetables crisp.
Author: Veg.Pub Editorial
Source: 改编自澳新现代咖啡馆料理 · License: 原创改编
