Rainbow Buddha Bowl With Quinoa

The first time I made a Buddha bowl, I accidentally arranged the vegetables in a rainbow pattern and my roommate asked if I was trying to impress someone. Actually, I was just meal prepping for the week, but that happy little accident taught me that food really does taste better when it looks beautiful.

Last winter, my friend Sarah came over feeling overwhelmed and undernourished. I put together these colorful bowls while she vented about her job, and by the time we sat down to eat, she said something about how food made with such bright colors felt like medicine for her soul.

Ingredients

• Quinoa: Rinse thoroughly until the water runs clear to remove the bitter coating
• Red cabbage and carrots: These add crunch and the most stunning colors that stay vibrant for days
• Chickpeas: Roast them with spices beforehand if you want extra crispy protein
• Tahini: Stir the jar well before measuring because the natural separation is real
• Avocado: Wait to slice until just before serving so it does not brown

Instructions

Cook the quinoa base:

Bring 2 cups water to a boil, add quinoa and salt, then simmer covered for 15 minutes until fluffy

Prep your rainbow vegetables:

Slice everything while the quinoa cooks so the colors are ready to arrange

Whisk the creamy dressing:

Combine tahini, lemon juice, maple syrup, garlic and water until smooth

Assemble with intention:

Arrange each ingredient in its own section like a beautiful edible mosaic

Add the finishing touches:

Drizzle with dressing and sprinkle seeds just before serving

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These bowls have become my go-to when friends need comforting. There is something about the intentional arrangement of ingredients that makes people feel special without me having to say anything at all.

Make It Your Own

I have discovered that roasted sweet potato cubes or steamed broccoli make excellent additions when you need something more hearty. The beauty of Buddha bowls is their flexibility with whatever vegetables are in season or on sale.

Meal Prep Magic

Sundays have become my bowl prep day. I cook a big batch of quinoa, chop all the vegetables, and store everything in separate containers. The quinoa keeps for five days and the vegetables stay fresh for three or four.

Serving Suggestions

Sometimes I add warm elements like roasted sweet potatoes or grilled tofu to change up the texture profile. The contrast between cold crisp vegetables and something warm straight from the oven is incredibly satisfying.

• Try crumbling feta cheese on top if you eat dairy
• A drizzle of sriracha takes the tahini dressing in a completely delicious direction
• Extra lemon juice brightens everything up beautifully

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Every time I make these bowls, I am reminded that good nutrition does not have to be complicated or boring to be nourishing for both body and spirit.

Questions & Answers

→ Can I make this bowl ahead of time?

Yes, prepare components in advance and store separately. Assemble bowls when ready to eat, keeping avocado and dressing on the side until serving to maintain freshness.

→ What other grains work well?

Brown rice, farro, bulgur, or millet make excellent alternatives to quinoa. Adjust cooking time according to grain package directions.

→ How can I add more protein?

Try grilled tofu, tempeh, baked chicken, or hard-boiled eggs. Hemp seeds or chopped walnuts also boost protein content while adding crunch.

→ Is the tahini dressing necessary?

The dressing adds essential flavor and creaminess, but you could substitute with lemon-herb vinaigrette, avocado sauce, or your favorite healthy dressing.

→ Which vegetables can I substitute?

Roasted sweet potato, steamed broccoli, shredded beets, radishes, shredded kale, or roasted Brussels sprouts work beautifully in this bowl.

→ How long do leftovers last?

Store assembled bowls without avocado and dressing for up to 2 days. Add fresh avocado and dressing just before eating for best quality.