Spring Buddha Bowl

If I had to live off one thing for the rest of my life, I would no doubt choose vegan buddha bowls. They are glow-rious, vibrant, balanced, beautiful, wholesome and delicious. I just love throwing together seasonal vegetables, some whole grains, and legumes, topped with delicious dressing and calling it a meal.

This buddha bowl has seasonal vegetables, quinoa, chickpeas, guacamole with a yoghurt-mustard dressing. To save yourself on time, you can cook the quinoa ahead of time perhaps the night before.

Buddha bowl

Spring Buddha Bowl


  • Chickpeas
  • 1 Can of Chickpeas
  • 1/2 Tablespoon Olive/Coconut Oil
  • 1 Teaspoon Garlic Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Parsley
  • Quinoa
  • 1 Cup Quinoa, rinsed
  • 2 Cups Water
  • Guacamole
  • 1 Avocado
  • 1/2 Lime Juice
  • 1/4 Teaspoon Garlic Salt
  • Yoghurt-mustard dressing
  • 1 Cup coconut/Greek Yoghurt
  • 1 Teaspoon Dijon Mustard
  • 1/2 Lemon Juice
  • 1/2 Tablespoon Olive Oil
  • Other
  • 2 medium Carrots, Grated
  • 1/4 Head Red Cabbage, thinly sliced
  • Sprouts


  1. Quinoa: Bring 2 cups of water to a boil, add quinoa. Simmer for about 15-20 minutes until all the water has been absorbed. Remove from heat and keep covered for about 10 minutes to absorb the excess water.
  2. Chickpeas: Preheat oven to 400F. On a lined baking tray, toss chickpeas, oil, and spices until chickpeas are evenly coated. Bake for 15 minutes.
  3. Guacamole: Mash the avocado with a fork, and add lime juice, red pepper flakes, salt and pepper and combine well.
  4. Dressing: Mix all the dressing ingredients together.
  5. To assemble the buddha bowls, divide quinoa, chickpeas, guacamole, and veggies into bowls and top with the dressing.
  6. Enjoy!