Spring Buddha Bowl

It’s only April and I seriously cannot wait for summer to come round. I have been so spoilt with my 3 weeks trip to New Zealand after Christmas. And I truly miss walking barefoot and the feeling of sunshine in my face. But to shorten the time between now and the beginning of summer I would love to share a recipe with you guys for a super easy signature salad of mine aka. my Spring Buddha Bowl. The dressing is one of my all-time favorites adopted from a beetroot & tahini dip by my Syrian flatmate.

Also, a little hack on the side if you want to shorten the cooking time for the quinoa. Just like your chickpeas and beans, pre-soak the quinoa overnight prior to cooking it.

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Spring Buddha Bowl

Course Main Course, Salad

Keyword bowl

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1

Ingredients

• 1 cup quinoa cooked
• 1/2 avocado sliced
• 2 radishes long
• 1 cup strawberries sliced
• 1 handful blueberries
• 1/2 cup sprouts
• decorate with chopped mint leaves, edible flowers, slice of lemon, black sesame seeds
• 2 big beetroots
• 6 tbsp tahini
• 1/2 tsp salt

Instructions

• Start to boil the quinoa following the instructions on the packet. Meanwhile, prepare the dressing by peeling, chopping and boiling the beetroot.
• Once the beetroot is soft, drain and add to your blender. Add the tahini and a dash of salt. Blend until you get a creamy consistency. Set aside.
• Drain boiled quinoa and set aside to cool.
• Slice your avocado, radish, and strawberries.
• Now assemble your bowl by scooping in the quinoa. Place the avocado slices, the radishes, and the strawberries. Leave a spot for the handful of blueberries.
• Add the final touches by sprinkling handful sprouts and edible flowers onto your bowl. Garnish with a slice of lemon and sprinkle the avocado with black sesame seeds.
• Pour the dressing into a little side dish and place within the bowl!

For more spring recipes, check out my Salad Wraps with Spicy Tofu, or my Seaweed Pesto Pasta!