Traditional Buddha Bowl

Traditional Buddha Bowl


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This bowl is a traditional and very colorful dish. The spices are the best part of the dish and enhance the flavor of it.

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

3 servings


  • Chickpeas
  • 1 cup of canned chickpeas (drained)
  • 1/2 a teaspoon of sea salt
  • Quinoa
  • 1 cup of cooked quinoa
  • 1 3/4 cup of water
  • A pinch of sea salt
  • Kale
  • 1 large bundle curly kale, rinsed and torn into large pieces
  • Tahini Sauce
  • 1/2 a cup of tahini
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of garlic powder
  • 1/4 cup of water
  • Fresh lemon juice

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First, drain all the water from the can of chickpeas. Then mix the chickpeas and salt together in a bowl.
Next, in a small bowl add the quinoa and water until the water is absorbed.
Then, make the dressing by adding tahini, sea salt and garlic powder to a small mixing bowl and whisking to combine. Then add water a little at a time until it forms a pourable sauce.
Finally, steam the kale. Add ½ an inch of water to a medium saucepan and bring it to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam the kale for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Then, immediately remove the kale from the heat and transfer to a small dish for serving.
To serve, the dish, divide the quinoa, chickpeas and kale between serving bowls and top with tahini sauce. For better flavor, you can add a couple drops of fresh lemon juice.

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