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Rainbow Quinoa Buddha Bowl with Ginger Tahini Dressing [vegan] by The Flexitarian

Rainbow Quinoa Buddha Bowl with Ginger Tahini Dressing [vegan] [gluten free]

This Rainbow Quinoa Buddha Bowl recipe has a nice Asian twist with the ginger dressing.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Quick & Easy, Rice & Grains, Salads
Cuisine English
Servings 2 people
Calories 503 kcal


  • saucepan
  • 3 mixing bowls


  • 150 g quinoa
  • 1 ripe avocado
  • 1/2 raw medium beetroot
  • 1/2 raw medium carrot


  • 1 Tbsp tahini
  • 1 garlic clove - crushed
  • 1 Tbsp cider vinegar
  • 1 tsp soy sauce
  • juice of 2 lime
  • 1 tsp freshly grated ginger
  • agave syrup or honey to taste
  • handful of pumpkin seeds
  • handful of fresh coriander leaves - finely chopped
  • salt & pepper


  • Heat some salted water in a pan.
  • When boiling, add the quinoa and cook according to packet instructions for around 12 mins until cooked. It should still have a bite. Drain well. Place in a salad bowl to cool down.
  • Peel the carrot and beetroot. Grate in 2 separate bowls.
  • Make the dressing by mixing together tahini, garlic, vinegar, soy sauce, lime juice, ginger. Sweeten to taste with agave syrup. Season.
  • Share the quinoa evenly between two plates. Add the grated carrot and beetroot on top followed by the avocado cut in 2cm [0.8 inches] dice.
  • Sprinkle the pumpkin seeds and coriander leaves on top.
  • Serve drizzled with the ginger tahini dressing.


Serving: 225gCalories: 503kcalCarbohydrates: 63gProtein: 15gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 211mgPotassium: 1082mgFiber: 13gSugar: 3gVitamin A: 2717IUVitamin C: 13mgCalcium: 70mgIron: 5mg
Keyword buddha bowl, quinoa
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