Vegan Buddha Bowl

Get creative and customise your healthy & Instagram-worthy salad bowls.

Get creative and customise your healthy & Instagram-worthy salad bowls.

Serves 2

Total Time 35 mins

Ingredients

Salad base
Quinoa	1 cup
Water	2 cup
Chickpeas	1 can
Avocado, sliced	1
Baby spinach	2 cups
Red cabbage, shredded	50g
Roasted curried cauliflowers
Cauliflower florets	150g
Curry powder	2 tsp
Ground cinnamon	¼ tsp
Salt and pepper	To taste
Olive oil	1 tbsp
Tahini dressing
Lemon juice	¼ cups
Olive oil	¼ cups
Tahini	¼ cups
Garlic	1 clove
Agave nectar or maple syrup	2 tbsp
Salt and pepper	To taste

Cooking Method

Salad base
Step 01	Preheat oven to 220°C. In a large bowl, toss florets, oil and spices until coated evenly.
Step 02	Spread the cauliflower on a baking sheet lined with parchment paper and roast it for 20 minutes.
Step 03	Rotate the pan halfway through for even cooking and let it cool when done.
Roasted curried cauliflowers
Step 01	Combine all the ingredients and blend it until smooth.
Step 02	Serve it in a bowl or store the dressing in an airtight container.
Tahini dressing
Step 01	Boil water. Add the quinoa and cook it for 15 minutes until water is evaporated. Remove from heat and cover the cooked quinoa to let it absorb any remaining liquid.
Step 02	Once completed, it’s time to assemble the bowl. Add the quinoa, followed by the roasted curried cauliflower, chickpeas, spinach, red cabbage, and avocado slices. Top it all off with the tahini dressing.
Step 03	Serve immediately and enjoy.