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Recipe Recap: Rainbow Buddha Bowl (Clean Eating Aesthetic)

A vibrant, nourishing Buddha bowl that embodies the clean eating aesthetic. Packed with colorful vegetables, whole grains, and plant-based protein, this dish is as beautiful as it is balanced.

  • Total Time: 30 minutes
  • Yield: 1 serving 1x

Ingredients

Scale
  • ½ cup cooked quinoa
  • ½ cup roasted sweet potatoes (cubed)
  • ¼ cup shredded purple cabbage
  • ¼ cup sliced cucumbers
  • ¼ cup chickpeas (cooked or roasted)
  • ¼ avocado, sliced
  • 1 tbsp tahini
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • Fresh parsley or microgreens (optional garnish)

Instructions

  1. Cook quinoa according to package instructions; let cool slightly.
  2. Roast sweet potatoes at 400°F (200°C) for 20 minutes with olive oil and sea salt.
  3. Prepare all raw veggies (shred, slice, or chop).
  4. Arrange quinoa as the base in a wide bowl.
  5. Add each topping in its own section around the bowl.
  6. Mix tahini and lemon juice, drizzle over bowl.
  7. Season lightly and garnish with microgreens or parsley.
  • Author: Tom
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course / Lunch Bowl
  • Method: Roasting & Raw Prep (No-cook assembly)
  • Cuisine: Plant-based / Clean Eating / Fusion
  • Diet: Gluten Free

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