By Rui Reis
In a large bowl, combine the mixed greens, cooked quinoa, roasted sweet potato cubes, cooked chickpeas, sliced cucumber, and shredded red cabbage.
In a small bowl, whisk together the tahini dressing with lemon juice, olive oil, salt, pepper, and paprika until smooth and well combined.
Drizzle the tahini dressing over the salad mixture. Toss gently to ensure everything is coated evenly with the dressing.
Divide the mixture into two bowls and serve immediately. Enjoy your nourishing Buddha Bowl!
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By Rui Reis
This Vegetarian Salad Healthy Lunch recipe is ready in 25 minutes and features cooked quinoa, roasted sweet potato cubes, cooked chickpeas and other delicious ingredients. Contains 520 calories total.
In a large bowl, combine the mixed greens, cooked quinoa, roasted sweet potato cubes, cooked chickpeas, sliced cucumber, and shredded red cabbage.
In a small bowl, whisk together the tahini dressing with lemon juice, olive oil, salt, pepper, and paprika until smooth and well combined.
Drizzle the tahini dressing over the salad mixture. Toss gently to ensure everything is coated evenly with the dressing.
Divide the mixture into two bowls and serve immediately. Enjoy your nourishing Buddha Bowl!
Calories per Serving: 520
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