Antioxidant-Rich Rainbow Buddha Bowl with Tahini Turmeric Dressing

This vibrant rainbow buddha bowl is a nutritional powerhouse that delivers an impressive array of antioxidants, plant-based proteins, and essential nutrients in every colorful bite. Each component has been carefully selected not only for its stunning visual appeal but also for its unique health-promoting properties that work synergistically to support optimal wellness.

The combination of roasted vegetables, protein-rich quinoa, and our signature tahini turmeric dressing creates a satisfying meal that nourishes your body while delighting your senses. This bowl proves that eating for health doesn’t mean sacrificing flavor – it’s a celebration of wholesome ingredients that will leave you energized and satisfied.

Ingredients

• 200g (7oz / 1 cup) organic quinoa, rinsed
• 400ml (14fl oz / 1⅔ cups) vegetable broth
• 300g (10.5oz / 2 cups) purple cabbage, thinly sliced
• 250g (9oz / 1½ cups) organic carrots, julienned
• 200g (7oz / 1⅓ cups) organic beets, diced
• 150g (5oz / 1 cup) organic broccoli florets
• 200g (7oz / 1⅓ cups) organic chickpeas, cooked
• 100g (3.5oz / ¾ cup) organic edamame, shelled
• 60ml (2fl oz / ¼ cup) extra virgin olive oil
• 30ml (1fl oz / 2 tbsp) organic tahini
• 15ml (½fl oz / 1 tbsp) fresh lemon juice
• 5g (1 tsp) ground turmeric
• 3g (½ tsp) ground ginger
• 2g (⅓ tsp) sea salt
• 1g (¼ tsp) black pepper
• 30g (1oz / ¼ cup) pumpkin seeds
• 15g (½oz / 2 tbsp) hemp hearts

Instructions

1. Step 1: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.
2. Step 2: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. Step 3: Toss diced beets with 15ml (1 tbsp) olive oil and a pinch of salt. Spread on one baking sheet and roast for 20 minutes.
4. Step 4: On the second baking sheet, toss broccoli florets with 15ml (1 tbsp) olive oil and season with salt. Roast for 12-15 minutes until tender and slightly crispy.
5. Step 5: While vegetables roast, massage the sliced purple cabbage with a pinch of salt and 15ml (1 tbsp) lemon juice until softened.
6. Step 6: Steam edamame according to package directions, about 3-4 minutes, then set aside to cool.
7. Step 7: For the dressing, whisk together tahini, remaining lemon juice, turmeric, ginger, remaining olive oil, salt, and pepper in a small bowl. Add 15-30ml (1-2 tbsp) water if needed for consistency.
8. Step 8: Fluff the cooked quinoa with a fork and let cool for 5 minutes.
9. Step 9: Heat chickpeas in a small pan with a drizzle of oil and seasonings for 3-4 minutes until warmed through.
10. Step 10: Arrange quinoa as the base in four bowls, then artfully arrange each vegetable component in separate sections.
11. Step 11: Drizzle the tahini turmeric dressing over each bowl.
12. Step 12: Garnish with pumpkin seeds and hemp hearts before serving immediately.

Nutrition Facts (per serving)

Chef’s Tips

• To enhance the bioavailability of turmeric’s curcumin, always pair it with black pepper – the piperine in pepper increases absorption by up to 2000%.
• Massage your cabbage with salt and acid to break down tough fibers and create a more tender, digestible texture while preserving its raw nutritional benefits.
• Toast your quinoa in a dry pan for 2-3 minutes before adding liquid – this extra step adds a delightful nutty flavor and prevents mushy grains.

Health Benefits

This rainbow buddha bowl is a nutritional goldmine packed with disease-fighting antioxidants from the colorful vegetables, complete proteins from quinoa and hemp hearts, and anti-inflammatory compounds from turmeric and ginger. The diverse array of phytonutrients supports immune function, brain health, and cellular protection against oxidative stress. The high fiber content promotes digestive health and helps stabilize blood sugar levels, while the healthy fats from tahini and olive oil support nutrient absorption and heart health.

Storage Instructions

Store components separately in airtight containers in the refrigerator for up to 4 days. Keep dressing separate and add just before serving. Cooked quinoa and roasted vegetables can be enjoyed cold or gently reheated. Do not freeze assembled bowls, but individual cooked components can be frozen for up to 3 months.