Easy Rainbow Veggie Buddha Bowl with Creamy Tahini Twist

Ingredients

• 1 whole Red bell pepper (fresh and crunchy)
• 1 cup Carrots (shredded or sliced thinly)
• 1 cup Purple cabbage (thinly sliced)
• 1 whole Cucumber (cool and crisp)
• 1 cup Cherry tomatoes (juicy bursts)
• 1 whole Avocado (creamy texture)
• 1 cup Cooked quinoa or brown rice (a hearty base)
• 1 tbsp Tahini paste (the star ingredient)
• 2 tbsp Fresh lemon juice (adds brightness)
• 1 clove Garlic (minced)
• 2 tbsp Warm water (to thin the sauce)
• 1 tbsp Maple syrup or honey (for slight sweetness)
• to taste Salt
• to taste Pepper
• 1 tbsp Toasted sesame seeds (for nutty crunch)
• 2 tbsp Chopped fresh parsley or cilantro (for herbal freshness)
• to taste Crushed red pepper flakes (for heat)

Instructions

1. 1

   --- Preparation ---

2. 2

   Wash and slice bell pepper, carrots, purple cabbage, cucumber, and cherry tomatoes into bite-sized pieces, arranging them by color.

3. 3

   Rinse quinoa or brown rice, then simmer in 2 cups water over medium heat for about 15 minutes until fluffy and tender. Set aside to cool slightly.

4. 4

   Combine tahini paste, fresh lemon juice, minced garlic, warm water, maple syrup, salt, and pepper in a bowl; whisk continuously to achieve a silky, pourable consistency.

5. 5

   Layer the cooked grains at the base of the bowl, then arrange each colorful veggie and avocado slices in sections, creating a beautiful rainbow display.

6. 6

   Drizzle the creamy tahini sauce over the top, sprinkle with toasted sesame seeds and fresh herbs, adding crushed red pepper flakes for a gentle heat kick.