Rainbow Buddha Bowls with Garlic Tahini Dressing

RECIPE BY TWOSPOONS.CA

With room for customization, this buddha bowl will be your next favourite mid-week meal. Simply substitute your favourite or in-season vegetables and you'll have yourself a very nourishing meal.

INGREDIENTS (SERVES 4)

• BUDDHA BOWL
• Quinoa, 1 cup (uncooked)
• Water, 2 cups
• Turmeric Powder, 1/2 tsp
• Sea Salt, a pinch
• Edamame Beans, 1 cup
• Zucchini, 1 (spiralized)
• Carrot, 1 cup (grated)
• Beetroot, 1 cup (cooked and chopped into cubes)
• Avocado, 1 (sliced)
• Cucumber, 1/4 (thinly sliced)
• Hummus, 1/2 cup 
• GARLIC TAHINI DRESSING
• Tahini, 1/4 cup
• Limes, 2  (juice only)
• Garlic, 2 cloves (finely chopped)
• Salt & Pepper, to taste
• Water, 2 tbsp (to thin out)

METHOD

1. Start by cooking quinoa. In a saucepan add 1 cup quinoa to 2 cups water. Bring to a boil then reduce heat, add turmeric and pinch sea salt, and simmer for 12-15 minutes or until cooked and pillowy.
2. Divide quinoa, edamame, zucchini, carrots, beetroot, avocado and cucumber between four Coconut Bowls. Divide hummus between each bowl.
3. Prepare dressing: In a small bowl, add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and a pinch of salt and pepper. Whisk to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons. Drizzle over buddha bowls and serve.

Hannah Sunderani is the plant-based food blogger behind Two Spoons, where she creates recipes worth sharing! She is an editor @thefeedfeed and contributor to @bestofvegan. Her recipes are intended for all eaters, from the vegan skeptic to the vegan veteran to show just how delicious plant-based eating can be.

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Website: https://www.twospoons.ca/