Description
A colorful and nutritious bowl filled with fresh vegetables, grains, and a creamy tahini dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (for dressing)
- Salt to taste
Instructions
- Cook quinoa in water according to package instructions.
- Prepare vegetables: halve the cherry tomatoes, dice the cucumber, shred the carrots and cabbage, and slice the avocado.
- In a bowl, mix tahini, lemon juice, water, and salt to create the dressing.
- Once quinoa is cooked, let it cool slightly.
- In a large bowl, combine quinoa and vegetables.
- Drizzle tahini dressing over the bowl and toss gently.
- Serve immediately and enjoy.
Notes
- You can add any vegetables of your choice.
- Store leftover dressing in the refrigerator for up to a week.
- This dish is best served fresh but can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Rainbow Buddha Bowl, Tahini Dressing, Healthy Bowl, Vegan Meal, Colorful Salad