Avocado Chickpea Buddha Bowl

 

RECIPE BY MARISSA WONG FROM @ITSALLGOODVEGAN

Tasty and nourishing buddha bowl made easy. The tahini dressing ties these ingredients together, and the creamy avocado topping is a must have for any kind of buddha bowl.

INGREDIENTS
  • BUDDHA BOWL
    • seasoned cooked chickpeas (cooked chickpeas seasoned with salt, pepper and your choice of spices)
    • roasted red onions
    • roasted kale
    • cooked quinoa
    • sliced cherry tomatoes
    • sliced avocado
    • black sesame seeds, to garnish
  • CREAMY LEMON TAHINI DRESSING
    • 1/4 cup tahini
    • 1/2 tbsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/2 medium lemon, seeded and juiced
    • 2 tbsp water, add more or less if you need to thin out the dressing if needed
METHOD
  1. In a small bowl, mix all your dressing ingredients together and set aside while you assemble your buddha bowls. 
  2. To assemble your buddha bowls, get your clean Coconut Bowls ready and place a small serving of each ingredient side by side.
  3. Drizzle with the tahini dressing and garnish with black sesame seeds.
  4. Enjoy!

 

 

Marissa Wong | @itsallgoodvegan | www.itsallgoodvegan.com

I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced life.

 


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