Mediterranean Buddha Bowl
Grain bowl with quinoa, roasted chickpeas, spinach, avocado, and red cabbage tossed in a bright lemon-tahini dressing. Fresh feta finishes it off—ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1.5 cups cooked quinoa
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 whole avocado
- 1 cup red cabbage, thinly sliced
- ¾ cup feta cheese, crumbled
- 3 tbsp tahini
- 1 whole lemon (juiced)
Instructions
- 1
Toast chickpeas in a skillet over medium-high heat for 4 minutes until edges crisp, stirring occasionally.
- 2
Whisk tahini, lemon juice, 2 tbsp water, 1 minced garlic clove, salt, and pepper until smooth and pourable.
- 3
Divide quinoa between two bowls and top each with spinach, roasted chickpeas, sliced avocado, and red cabbage.
- 4
Drizzle tahini dressing evenly over both bowls and scatter feta on top.
- 5
Toss everything together or eat layered—either way, serve immediately.
Tools you’ll need
- 12-inch skillet
- medium mixing bowl
- two serving bowls
- whisk
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