WINTER BUDDHA BOWLTechnically it’s still winter so we’ve named this the Winter Buddha Bowl, but honestly this is our go to meal all year round! With a buddha bowl you can’t really go wrong; Anything goes (and it’s a great way to use up left overs and still make them look fancy!).

Tips; This recipe uses quinoa but you could also sub in brown rice or another of your favourite grains. The harissa tahini dressing goes well with everything so we always make a little extra.



1 Cup Quinoa rinsed
2 Cups Water or light stock

1 1/2 Cups Cooked Chickpeas
Drizzle Olive Oil
1/2 Tsp Salt
1/2 Tsp Smoked Paprika
1 Tsp Chili Powder
1/8 Tsp Turmeric

Harissa Tahini Dressing
1/4 cup tahini
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon harissa paste
4 tablespoons water
2 tablespoons lime juice
3 cloves garlic, chopped

Everything Else
Mixed Greens (broccolini, kale, mixed herbs, pea shoots, rocket etc.)
An Avocado
Sesame Seeds to Garnish


Start by cooking the quinoa. Bring 2 cups water/stock to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.

Preheat oven to 220.

In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.

To make harissa dressing, add all dressing ingredients to a blender and blend until smooth.

Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with the harissa tahini sauce, and sprinkle with sesame seeds.