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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


  • 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


  • 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!