Everyday Wellness

Creamy Avocado Quinoa Buddha Bowl

Healthy Recipe

Prep 10 minCook 15 minServes 2Vegan · Gluten-free

This colourful Buddha bowl is everything a good weekday lunch should be: fast, filling and genuinely good for you. Fluffy quinoa and crispy roasted chickpeas give it staying power, while a lemony tahini drizzle ties the whole thing together.

Ingredients

For the bowl

  • 1 cup cooked quinoa
  • 1 cup canned chickpeas, drained
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage
  • 2 handfuls baby spinach
  • 1 tsp olive oil, ½ tsp smoked paprika, pinch of salt

Creamy tahini drizzle

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 small garlic clove, grated
  • 2–3 tbsp warm water

Method

  1. Toss the chickpeas with olive oil, paprika and salt. Roast at 200°C / 400°F for 15 minutes until golden and crisp.
  2. Whisk the tahini, lemon juice and garlic, adding warm water a spoon at a time until pourable.
  3. Build your bowls: spinach and quinoa first, then arrange chickpeas, avocado, tomatoes and cabbage in sections.
  4. Drizzle generously with the tahini sauce and finish with a little extra lemon.

Tip: make a double batch of quinoa and roasted chickpeas on Sunday and this bowl comes together in five minutes all week.

Why you’ll love it

One bowl delivers plant protein, healthy fats and a rainbow of vegetables — the kind of balanced, satisfying meal that keeps energy steady all afternoon without any heaviness.

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