Vegan Quinoa Buddha Bowl with Beetroot Hummus and Seaweed Crunch
This vibrant Vegan Quinoa Buddha Bowl is packed with protein-rich quinoa, colorful fresh vegetables, creamy beetroot hummus, and a zesty coconut-tahini sauce. Topped with crunchy seaweed crisps and sesame seeds, it’s a visually stunning, nutritious, and filling plant-based meal perfect for lunch, dinner, or meal prep.
Ingredients
Quinoa Base
- 1 cup quinoa rinsed thoroughly
- 1 cup vegetable broth or water
Fresh Vegetables
- ½ cup cucumber sliced or ribboned
- ½ cup carrots shredded
- ½ cup corn kernels roasted or boiled
Hummus
- ½ cup beetroot hummus homemade or store-bought
Coconut-Tahini Dressing
- 2 tbsp coconut yogurt
- 1 tbsp tahini
- 1 tsp lemon juice
Toppings
- ¼ cup seaweed crisps cheese-flavored or plain
- 1 tsp black sesame seeds
Instructions
Prepare Quinoa
- Rinse quinoa thoroughly and cook in vegetable broth or water for 15 minutes until tender. Cover and let it steam for 5 minutes.
Prepare Vegetables
- Prepare vegetables: slice cucumber, shred carrots, and roast or boil corn kernels.
Prepare Dressing
- Make the dressing by whisking together coconut yogurt, tahini, and lemon juice until smooth.
Assemble the Buddha Bowl
- Assemble the bowl: place quinoa at the base, arrange vegetables on top, add a scoop of beetroot hummus, drizzle with coconut-tahini dressing, and finish with seaweed crisps and sesame seeds.
Notes
- Store cooked quinoa and dressing separately for meal prep to maintain freshness.
- Add seaweed crisps just before serving to retain crunch.
- Vegetables can be swapped seasonally: cherry tomatoes, radishes, roasted sweet potatoes, or steamed broccoli.