Buddha Bowl + Tahini Sauce

Prep Time

20 minutes

Prep Notes

Cooking quinoa ahead of time makes this dish in a snap!


1 cup cooked quinoa {or wild rice}
1 tablespoon sesame oil
1 tablespoon sesame seeds or gomaiso

1 - 2 carrots, peeled & julienned
2 cups red cabbage, sliced very thin
1 cups sugar snap peas, ends removed and cut in half
1 cup organic broccoli florets, cut in bite-size pieces

large handful of fresh cilantro
1/4 cup fresh basil
large handful of sunflower sprouts
1/2 cup cherry tomatoes

Tahini Sauce:
1/4 cup tahini
1 small garlic clove, minced
2 tablespoon fresh squeezed lemon juice
1/4 cup water
pinch of sea salt

Whisk all ingredients together. Also mixes up very fast in a mini-food processor.


Toss cooked quinoa with sesame oil and sesame seeds. Divide and arrange in bowls.

Lightly steam or sauté a combination of desired {in season} veggies. Arrange veggies in bowl with quinoa. Garnish with cilantro, basil, sunflower sprouts and tomatoes. Drizzle with tahini sauce.