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Rainbow Veggie Buddha Bowl (Gluten-Free, Soy-Free, Dairy-Free)

Name: Rainbow Veggie Buddha Bowl (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup cooked quinoa (or brown rice); 1 cup baby spinach or mixed greens; 1 small avocado, sliced; ½ cup shredded carrots; ½ cup shredded raw beets; 4–5 thin radish slices; ¼ cup thinly sliced cucumber; Fresh cilantro leaves (for garnish); 1 tbsp hemp seeds (optional, for topping); 3 tbsp tahini; 1 tbsp lemon juice; 1 tsp maple syrup; 1 small garlic clove, grated; 2–3 tbsp water (to thin); Salt to taste; Optional: pinch of cumin or smoked paprika for added flavor

Category:

Main Course

Difficulty: Easy

Serves:

2 people

Prep Time: 20 Minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

A vibrant and nourishing bowl packed with plant-based goodness! This Buddha Bowl is loaded with fresh veggies, fiber-rich grains, healthy fats, and a creamy tahini dressing. It's the perfect wholesome lunch or dinner that’s as satisfying as it is beautiful.This recipe is gluten-free, dairy-free, and soy-free.

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What You’ll Need:

Base

1 cup cooked quinoa (or brown rice)
1 cup baby spinach or mixed greens

Toppings

1 small avocado, sliced
½ cup shredded carrots
½ cup shredded raw beets
4–5 thin radish slices
¼ cup thinly sliced cucumber
Fresh cilantro leaves (for garnish)
1 tbsp hemp seeds (optional, for topping)

Tahini Dressing

3 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1 small garlic clove, grated
2–3 tbsp water (to thin)
Salt to taste
Optional: pinch of cumin or smoked paprika for added flavor

Prepration for:Rainbow Veggie Buddha Bowl (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Cook the Grain Base

Prepare quinoa or brown rice according to package instructions. Set aside to cool slightly.

Step 2/4

Prep the Veggies

Shred the raw beets and carrots. Thinly slice radishes and cucumber. Slice the avocado and roughly chop some fresh cilantro.

Step 3/4

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Add water a little at a time until it reaches a pourable consistency. Adjust seasoning to taste.

Step 4/4

Assemble the Bowl

Start with a layer of baby spinach or mixed greens in a bowl. Add a scoop of quinoa or rice. Neatly arrange the carrots, beets, radish, cucumber, and avocado around the bowl. Drizzle generously with tahini dressing. Garnish with fresh cilantro and hemp seeds.

Chef's Tips & Notes

Want more protein? Add chickpeas or grilled tofu (if not avoiding soy).

Keeps well if stored deconstructed — perfect for meal prep!

Use a food processor grater attachment to shred beets and carrots quickly, Gluten-Free, Dairy-Free, Soy-Free

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