Name: Quinoa & Kale Buddha Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 bunch kale, stems removed, chopped; 1 tbsp olive oil; 1 cup chickpeas, drained and rinsed; 1 tsp paprika; ½ tsp garlic powder; Salt and pepper, to taste; 1 cup shredded carrots; 1 cup shredded purple cabbage; 1 cucumber, sliced; 1 cup cherry tomatoes, halved; 1 avocado, sliced; 3 tbsp tahini; Juice of 1 lemon; 2 tbsp water (or more, for thinning the dressing)

This Quinoa & Kale Buddha Bowl is the perfect plant-based meal combining earthy quinoa, tender kale, and a rainbow of fresh veggies. Drizzled with a tangy tahini dressing, it’s a hearty, nutrient-packed dinner idea. Quick to prepare, customizable, and delicious, this recipe proves that healthy eating can be easy and satisfying.

Why You’ll Love This Recipe:

This Buddha bowl is a plant-based powerhouse, filled with wholesome ingredients that nourish your body while tantalizing your taste buds. The fluffy quinoa offers a protein boost, kale provides a dose of greens, and the tahini dressing ties everything together with its creamy, zesty flavor. It’s versatile, easy to customize, and perfect for meal prep or a quick weeknight dinner. Plus, it’s entirely vegan, gluten-free, and packed with fiber and essential nutrients.

Yield: 2 large bowls

Quinoa & Kale Buddha Bowl

A vibrant, plant-based quinoa and kale Buddha bowl brimming with nutrient-packed veggies, creamy tahini dressing, and satisfying flavors.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

1 cup quinoa, rinsed
2 cups water
1 bunch kale, stems removed, chopped
1 tbsp olive oil
1 cup chickpeas, drained and rinsed
1 tsp paprika
½ tsp garlic powder
Salt and pepper, to taste
1 cup shredded carrots
1 cup shredded purple cabbage
1 cucumber, sliced
1 cup cherry tomatoes, halved
1 avocado, sliced
3 tbsp tahini
Juice of 1 lemon
2 tbsp water (or more, for thinning the dressing)

Instructions

Cook the Quinoa: In a medium saucepan, combine quinoa, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Prepare the Kale: Place kale in a large bowl. Drizzle with olive oil and a splash of lemon juice. Massage with your hands for 2-3 minutes until the leaves soften.
Roast the Chickpeas: Preheat your oven to 400°F (200°C). Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway through, until crispy.
Make the Dressing: In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt. Adjust consistency with more water if needed.
Assemble the Bowl: Divide quinoa among bowls. Top with massaged kale, roasted chickpeas, shredded carrots, cabbage, cucumber, cherry tomatoes, and avocado slices. Drizzle with tahini dressing.
Serve: Enjoy immediately, or pack for later with dressing on the side.

Notes

Massage the kale thoroughly to make it tender and flavorful.
Use fresh, ripe produce for the best taste.
Adjust the dressing's thickness by adding water gradually.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 707Total Fat 38gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 31gCholesterol 0mgSodium 599mgCarbohydrates 80gFiber 24gSugar 16gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Quinoa: This gluten-free grain is a protein-packed base. Opt for white quinoa for a lighter texture or tricolor quinoa for added nuttiness.
Kale: Use curly or Tuscan kale; massage it with lemon juice to reduce bitterness and enhance flavor.
Veggies: A mix of shredded carrots, purple cabbage, cucumber, and cherry tomatoes provides a colorful array of textures and nutrients.
Tahini: This sesame paste adds creaminess to the dressing. Make sure to use a high-quality tahini for the best flavor.
Chickpeas: Roasted or plain chickpeas add crunch and a filling touch.
Avocado: Creamy avocado balances the bowl’s textures and adds healthy fats.
Lemon Juice: Freshly squeezed for a bright, tangy dressing.
Spices: Paprika and garlic powder for roasting chickpeas and salt for seasoning quinoa and dressing.

Variations and Substitutions:

Base Options: Swap quinoa for farro, brown rice, or couscous for variety.
Leafy Greens: Substitute kale with spinach, arugula, or mixed greens.
Protein Boost: Add baked tofu, tempeh, or edamame for extra protein.
Veggie Choices: Include roasted sweet potatoes, steamed broccoli, or sautéed mushrooms to diversify textures.
Dressing Ideas: Replace tahini dressing with peanut sauce, a balsamic glaze, or a citrus vinaigrette.
Nut-Free Option: Use sunflower seed butter in place of tahini.

Storage Options:

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to maintain the bowl’s freshness. To enjoy later, simply reheat the quinoa and chickpeas, toss with fresh veggies, and drizzle with dressing before serving.