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Quinoa & Tahini Buddha Bowl
Abundant Buddha bowl with rocket, tomatoes, and a rich tahini lime sauce

Quinoa and tahini Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The essence of a Buddha bowl is abundance and balance: ingredients of different colours, flavours and textures meet on the plate so that every bite offers a different experience. The neutral, nutty taste of quinoa provides a great base, which is made exciting by the creamy, sesame-based tahini and refreshing lime. The goal is for crunchy, creamy and soft textures to be present simultaneously.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 580 kcal
🌍 Cuisine International, Fusion

Ingredients

Equipment Needed

  • Fine-mesh sieve
  • Medium saucepan with lid
  • Hand whisk
  • Chopping board and sharp knife
  • Small bowl

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Place the quinoa in a fine-mesh sieve and wash thoroughly under running hot water for at least 1 minute until the water no longer foams.

Tip: Hot water dissolves the bitter layer covering the seeds (saponin) more effectively, making the taste much milder.
2 ✓

Put the quinoa in a saucepan with the 300 ml water and the salt. Bring to the boil, then lower the heat and cook covered for approx. 15 minutes until the water disappears and little 'tails' (germs) appear around the seeds.

Tip: It is done when the centre of the seeds is no longer white but translucent (starch gelatinisation).
3 ✓

Remove the pan from the heat, place a clean tea towel under the lid, and leave to rest for 5-10 minutes.

Tip: The tea towel absorbs excess steam, so the quinoa won't be watery but will fluff up nicely.
4 ✓

Make the dressing: in a small bowl, whisk the tahini with the freshly squeezed juice of half the lime, a pinch of salt and pepper until smooth. Add lukewarm water a spoonful at a time until you get a dressing with the consistency of thick double cream.

Tip: The citric acid causes the tahini to thicken initially (seizing), but adding water and stirring persistently (mechanical energy) will turn it back into a creamy emulsion.
5 ✓

Halve the cherry tomatoes. Halve the avocado, remove the stone, slice the flesh, and immediately drizzle with the remaining lime juice.

Tip: The lime juice creates an acidic environment which prevents the avocado flesh from starting to brown due to oxygen (enzymatic browning).
6 ✓

Assemble the bowl: pile rocket at the bottom, top with the warm quinoa, tomatoes and avocado. Drizzle generously with the tahini dressing and sprinkle with the toasted sesame seeds.

Tip: The essential oils in toasted seeds are released by heat, giving them a more intense flavour.

Recipe FAQ

Why do I need to wash quinoa?
Quinoa seeds have a natural protective coating on their surface which can be bitter. This can be easily removed by washing in hot water.
What should I do if the dressing clumps up?
Don't panic, this is a natural process. Add a little more water and keep stirring persistently until it becomes smooth and creamy again.
How do I get fluffy quinoa?
The secret is resting: after cooking, leave it to steam under the lid so the seeds absorb the remaining moisture and don't stick together.

Ingredients

  • 150 g Quinoa (dry)
  • 1 Avocado (ripe, soft)
  • 150 g Cherry tomatoes
  • 50 g Rocket (washed)
  • 1 tbsp Sesame seeds (toasted)
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Tahini paste
  • 1 Lime
  • 300 ml Water (for cooking)
  • 0.5 tsp Salt
  • 1 pinch Ground black pepper