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Nutrient Dense Buddha Bowl

Living Wholelistic
This recipe is: Gluten Free, Vegan, Vegetarian and delicious!
Prep Time 10 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Salad


Bowl Ingredients

  • 2 cup arugula
  • ½ cup cooked quinoa
  • ½ cup chickpeas
  • ½ cup red and orange pepper chopped
  • ½ cup cucumber sliced
  • ½ cup seaweed salad
  • 1 cup mushrooms sautéed
  • ½ cup red cabbage
  • ½ tsp paprika
  • ½ tsp cumin
  • 2 tbsp avocado oil divided, used to sauté the mushrooms, chickpeas and bell peppers

Dijon/Tahini Sauce

  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp tahini sauce
  • 2 tsp maple syrup
  • 2 cloves garlic minced


  • Put arugula in large bowl.
  • In a small pan on medium heat, add avocado oil, paprika, and cumin to chickpeas. Saute the chickpeas for 5 mins. Once its sauteed, remove and place in the bowl with arugula.
  • In the same pan, add avocado oil and saute the mushrooms for 5 mins or until cooked to your liking. Once its sauteed, remove and place in the bowl with arugula & chickpeas. Do the same with the bell peppers.
  • Top with cucumber, seaweed, and red cabbage. 
  • In a small sauce bowl, mix all the ingredients for the sauce and drizzle on top. Enjoy!