Nourishing Quinoa Buddha Bowl with Canterbury Quinoa (Vegan)

The star of this dish is organic quinoa, grown right here in Canterbury. Paired with roasted chickpeas, fresh veggies and a creamy tahini dressing, it’s a nutrient-packed feast for both your taste buds and your conscience.

Serves 2 · Prep 15 min · Cook 25 min · Vegan

Ingredients

Quinoa: 1 cup, Canterbury-grown

Chickpeas: 1 tin (400g), drained and rinsed

Olive oil: 2 tablespoons

Ground cumin & paprika: 1 teaspoon each

Carrots: 2 large, julienned

Cherry tomatoes: 1 cup, halved

Avocado: 1 ripe, sliced

Baby spinach: 2 cups

Sesame seeds: 1 tablespoon, to garnish

Tahini dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp maple syrup, 1 clove garlic, 2–3 tbsp water, salt & pepper

Method

1. Cook the quinoa: rinse 1 cup under cold water. Simmer in 2 cups water, covered, for about 15 minutes until absorbed. Fluff and cool.

2. Roast the chickpeas: preheat oven to 200°C. Toss chickpeas with olive oil, cumin, paprika, salt and pepper. Roast 20–25 minutes until crispy, stirring halfway.

3. Make the dressing: whisk tahini, lemon juice, maple syrup, garlic, salt and pepper, adding water a tablespoon at a time until pourable.

4. Assemble: divide quinoa into bowls, top with chickpeas, carrots, cherry tomatoes, avocado and spinach, and drizzle with dressing.

5. Garnish with sesame seeds and serve.

This bowl is built almost entirely from our shelves. → Shop the ingredients — organic, plastic-free, packed by hand in Akaroa.