A super healthy vegan recipe for Spinach and Quinoa Buddha Bowls – topped with a homemade Tahini sauce. Prepare in advance for a delicious lunch the next day and pour over the dressing just before eating. Interested in more vegan options? Try these 5 Vegan dessert recipes that everyone will love

Ingredients
1 cup dry measure quinoa, cooked as per instructions and cooled
80g baby spinach
a generous handful mint and flat leaf parsley, roughly chopped
15ml (1 tablespoon) lemon juice
15ml (1 tablespoon) extra virgin olive oil
roast carrots and sweet potatoes
1 cup cherry or romanita tomatoes, halved
1 avocados, sliced
falafel (optional)
blackberries
toasted sunflower seeds

Tahini sauce:
60ml (1/4 cup) tahini
15ml (1 tablespoon) lemon juice
45-60ml cold water
salt and black pepper, to taste

How to
Pile the baby spinach, mint and parsley together and chop until relatively fine. Add to a bowl, along with the quinoa. Drizzle over the lemon juice and olive oil and toss together.

For the tahini sauce, mix all the ingredients together until smooth.

To assemble, divide the quinoa between 4 bowls. Arrange the remaining ingredients alongside and drizzle liberally with the tahini sauce.

 

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].