Tahini Beet Buddha Bowl With Quinoa (Gluten-Free, Vegan)

Beet, cucumber, radish, and chickpeas on top of quinoa in a white bowl and a spoon over it with dressing.

Tahini Beet Buddha Bowl With Quinoa (Gluten-Free, Vegan)

An energizing and refreshing, plant-based power bowl! This Buddha bowl with quinoa is topped with raw beets, chickpeas, and a light tahini orange dressing.

Course Main Course

Cuisine American

Keyword beet buddha bowl, buddha bowl, buddha bowl recipe, quinoa,

Prep Time 30

Cook Time 0

Total Time 40

Servings servings

Calories 532kcal

Author Shelby Stover

Equipment

Bowls for serving

Ingredients

Bowl Ingredients

2.5 cups quinoa cooked & chilled (just over half a cup dry)
1.25 cups chickpeas rinsed
2 beets large, shredded
½ cucumber sliced
6 radishes shredded

Dressing Ingredients

1 tablespoon miso
1 teaspoon sesame oil
¼ cup tahini
⅓ cup fresh orange juice
1 tablespoon oil I like olive or avocado
½ tablespoon maple syrup

Instructions

In a small bowl, whisk together the dressing ingredient and set aside.
Peel and prep all veggies. Divide the quinoa between four dinner bowls (roughly ¾ cup per bowl).
Top the bowls with the prepped veggies. Add dressing to your bowl and enjoy

Video

Notes

To make this beet Buddha bowl whole30-approved you need to sub out the quinoa for cauliflower rice or something like roasted sweet potatoes. Likewise, ditch the chickpeas as well and just eliminate the maple syrup in the dressing all together.

The dressing can be placed on the bowl ahead of time and left to sit or drizzled on right before eating.

Cook the quinoa ahead of time to make it a 15 minute meal.

Store the bowl in the fridge for 2-3 days.

Add ins like roasted sweet potato in place of quinoa are always tasty too. Likewise, using roasted veggies or roasted beets in the cooler months are a warm comfort swap.

Nutrition