From the kitchen
Indian Fusion Quinoa Buddha Bowl
A modern fusion bowl combining Indian spices with quinoa and roasted vegetables.
Ingredients
- 1 cup cooked quinoa
- 1 cup roasted chickpeas
- 1 cup roasted vegetables (carrots, bell peppers, zucchini)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup coriander, chopped
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp ginger, minced
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
Method
- 1
Cook the quinoa according to package directions.
- 2
Toss chickpeas with cumin, turmeric, salt, and pepper, then roast at 400°F (200°C) for 20 minutes.
- 3
Roast the vegetables at 400°F (200°C) for 20 minutes.
- 4
Make the dressing by mixing tahini, lemon juice, ginger, and a little water until smooth.
- 5
Assemble the bowls with quinoa as the base.
- 6
Top with roasted chickpeas, roasted vegetables, fresh vegetables, and coriander.
- 7
Drizzle with dressing and serve.
A modern fusion bowl that brings Indian spices to quinoa, roasted chickpeas, and vegetables, finished with a bright tahini-lemon dressing — the tradition reimagined for contemporary, healthy eating.
Good to know
Storage & prep. Store the components separately in the refrigerator for up to 3 days. Assemble just before eating.
Substitutions. Use brown rice instead of quinoa. Substitute tahini with almond butter.
Cultural context. This bowl represents the modern evolution of Indian cuisine, blending traditional spices with contemporary healthy-eating trends.
Frequently asked
Questions about this recipe
Can I make this ahead?+
Yes. Store the components separately in the refrigerator for up to 3 days and assemble just before eating so everything stays fresh.
Is this vegan?+
Yes. The bowl is fully plant-based, with a tahini-lemon dressing in place of dairy.
What other vegetables can I use?+
Almost any roasting vegetable works — try sweet potato, broccoli, cauliflower, or pumpkin in place of the suggested vegetables.