Rainbow Buddha Bowl
The addition of avocado and Tahini dressing builds on the healthfulness of this Rainbow Buddha Bowl recipe.
The Buddha Bowl unites culinary building blocks into a healthy, delicious meal that provides the body with valuable nutrients. To build the perfect fitness bowl, your Buddha Bowl should consist of 20% carbohydrates, 30% protein, 10% healthy fat and 40% vitamins.
What is a “Buddha bowl”? It is based on the Buddhist philosophy of Oryoki, the practice of eating mindfully. The highly ritualized and meditative process utilizes a variety of cups and bowls of different sizes – the largest being the Buddha bowl. All of the delicious ingredients placed in the Buddha bowl, bulge out like the belly of a Buddha.
Add the quinoa, ¾ cups of water, Ras el Hanout and ½ tsp. salt to a pot. Bring to a boil over medium heat, then cover the pot and let simmer for approximately 15 minutes at medium heat. Remove the pot from the heat and allow the quinoa to sit for another 10 minutes.
Meanwhile, prepare the radishes by cutting them into thin matchsticks. Tail and tip the baby cucumber and cut or slice it lengthwise into thin strips. Quarter the red and yellow cherry tomatoes.
Wash the lime in hot water, grate off the peel and squeeze out the juice. Wash and quarter the pear, cutting it lengthwise into wedges. Peel and finely chop the garlic.
In a bowl, mix the pear wedges with 1 tbsp. lime juice. Halve the avocado, remove the pit, scoop out the flesh with a spoon and cut it into cubes of approx. ½".
In a bowl, mix the tahini with the garlic, oil, 1 tbsp. lime juice, 1 tsp. lime zest and salt and pepper to taste to make a dressing.
Place the quinoa into the middle of a deep bowl, arrange the avocado, baby cucumber, pear, cherry tomatoes, and radishes around it, and garnish it with the black sesame seeds and the tahini dressing.
- ½ cup white quinoa
- 1 avocado
- 1 Pear
- 1 baby cucumber
- 1 lime, zest and juice
- 3 red cherry tomatoes
- 3 yellow cherry tomatoes
- 4 radishes
- 1 clove of garlic
- 1 tbsp. tahini
- ½ tbsp. black sesame seeds
- 1 tsp Ras el Hanout
- 2 tbsp. olive oil